2 cups Spring Greens
1 pink grapefruit, peeled & segmented
1 navel orange, peeled & segmented
1 beet, peeled & boiled till fork tender (45 – 60 mins)
1/4 of a Red Onion, sliced thinly
1/2 red pepper, cut into thin strips or rounds
2 Tbsp Raw Pepitas
1/4 cup Udo’s Oil (or light Olive Oil)
1/4 cup fresh squeezed orange juice
1 tsp Orange Zest
2 tsp mustard, any kind
2 – 3 Tbsp Apple Cider Vinegar
1 tsp fresh thyme leaves
1/2 tsp sea salt
Lay greens on 4 plates. Top with prepared fruits and vegetables.
For dressing, place all ingredients in a screw top jar. Shake very well.
Drizzle 2 -3 Tbsp over each salad.
Eat mindfully, preferably outside, or near a window.
Notes: Include some bitter greens such as dandelion, radicchio or frisee.