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Citrus Salad

Citrus Salad with Pistachios
Paula Nemzek for KCTS 9 Cooks

The jewel tones of the citrus make a beautiful presentation in this light, refreshing fruit salad that can be assembled in no time.

serves 6 to 8

1/4 cup roasted, salted pistachios
6 mixed citrus fruits, such as navel oranges, blood oranges Cara Cara pink oranges, small red grapefruit
1 cup shredded jicama

Honey Balsamic Dressing
1/4 cup olive oil
11/2 tablespoons white balsamic vinegar
1 tablespoon honey
1 teaspoon reserved citrus juice
1/4 teaspoon kosher salt

For the salad, slice ends off fruit and trim off peel and white pith. Slice fruit crosswise into 1/4-inch wheels, removing any seeds. A sharp knife is essential for this job. Peel and grate jicama through a coarse grater or microplane.

Prepare the dressing. Combine olive oil, vinegar, honey, juice and salt in a blender or food processor and blend thoroughly. If you want to go lower-tech, pour ingredients into a jar with a tight-fitting lid; shake to blend.

Place citrus slices on a large serving platter. Sprinkle with jicama and pistachios. Drizzle with vinaigrette and serve salad immediately.

Note: To roast you own pistachios, heat oven to 325 degrees. Spread pistachios on a rimmed baking sheet and bake for 8 minutes, or until lightly toasted, stirring occasionally.


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