I blogged about my shower here, and several followers asked for the recipe for the mixed citrus salad with feta and mint salad that was served. (pictured to the right in the photo below) My wonderful Bridesmaid, Michelle who made the salad shared the recipe with me, and of course I feel obliged to share it with my readers as well! It truly was a delicious, healthy addition to the menu! and the best part Michelle brought up a mint plant for the shower, so we had fresh mint, and C & I have a new mint plant to add to our herb garden!
The original recipe is from Smitten Kitchen. It is pretty simple to follow, and will definitely be making an appappearance in our house again soon
- 3 to 4 tablespoons red onion, cut into tiny bits
- 4 pieces of citrus, preferably a mix of grapefruits and oranges but use
what you can get, and what you like to eat (spoiled by the spread at the
store, I used 1 pink grapefruit, 1 cara cara and 1 blood orange, and 1
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon smooth Dijon mustard
- 1 tablespoon olive oil
- Salt and freshly ground pepper, to taste
- 3 to 4 tablespoons (1.5 ounces) feta cheese, chopped or crumbled
- 1 tablespoon fresh mint, chopped or cut into tiny slivers
- Place your red onion in the bottom of a medium bowl. Nest a strainer over the bowl.
- Prepare your citrus fruits by beveling the stem end of one, cutting
enough off that you reveal the pith-free flesh of the fruit. Repeat on
the other end. Rest your fruit on one of its now-flat surface and begin
cutting the peel and pith off in large, vertical pieces. You want the
fruit’s exterior to be “white”-free.
- Turn the fruit back on its side and cut it into 1/4-inch thick
wheels, removing any seeds and thick white stem as you do. Place the
wheels and any collected juices from the cutting board in the strainer
over the bowl with onion. Repeat with remaining citrus fruits. (As the
extra juices drip over the bowl, it will soften the raw onion bite.)
- Spread the fruit slices out on a platter. Scoop out the onion bits (a
slotted spoon or fork does the trick) and sprinkle them over, leaving
the juice in the bowl. Whisk one tablespoon of juice (this is all I had
accumulated) with red wine vinegar or lemon juice, Dijon and olive oil.
Season with salt and freshly cracked black pepper. Drizzle the dressing
over the citrus, sprinkle with feta and mint, adjust salt and pepper to
taste, serve immediately and daydream of warmer places
Going on now!!!!!!!