The blackberry-citrus dressing unites sweet papaya with spicy arugula and broccoli sprouts. For a milder salad, substitute frisée or mesclun for some of the arugula.
Recipe Ingredient Details:
1/4 cup fresh grapefruit juice
2 tablespoons all-fruit blackberry preserves
2 tablespoons flaxseed oil
1 tablespoon extra-virgin olive oil
Salt and pepper (to taste)
4 ounces broccoli sprouts
6 cups broccoli sprouts (about 3 ounces)
1 cup cubed papaya
1/2 cup chopped almonds
1 cup blackberries (fresh or frozen and thawed)
In a small bowl, combine grapefruit juice, blackberry preserves, flaxseed oil, and olive oil. Whisk together until well blended and slightly thickened. Season with salt and pepper, and set aside.
In a large bowl, combine broccoli sprouts, arugula, papaya, and almonds; toss with just enough dressing to lightly coat. Refrigerate remaining dressing.
Divide greens among four serving plates. Top with blackberries and serve.
Recipe Additional Notes:
PER SERVING: 190 cal, 58% fat cal, 13g fat, 1g sat fat, 0mg chol, 5g protein, 16g carb, 5g fiber, 11mg sodium1/4 cup fresh grapefruit juice
Photo by Tina Rupp.
Tue, 2006-02-28 17:32