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.
Broccoli Sprout and Arugula Salad with Blackberries, Papaya and Almonds
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Ingredients
- 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 arugula about 3 ounces
- 1 cup cubed papaya
- 1/2 cup chopped almonds
- 1 cup blackberries fresh or frozen and thawed
Instructions
- 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 Notes
Nutrition Facts
Broccoli Sprout and Arugula Salad with Blackberries, Papaya and Almonds
Amount Per Serving
Calories 190
% Daily Value*
Sodium 11mg
0%
Total Carbohydrates 16g
5%
Dietary Fiber 5g
20%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 190 cal, 58% fat cal, 13g fat, 1g sat fat, 0mg chol, 5g protein, 16g carb, 5g fiber, 11mg sodium
Photo by Tina Rupp.
