By Amy Wilson
Sunshine Salad
Serves 4
2 ruby red grapefruit, segmented
4 oranges, segmented
1 cup of raspberries
1 cup of blueberries
1/2 cup of toasted pecan pieces
1/8 teaspoon cinnamon
Toss citrus fruit, portion into four bowls, top with 1/4th of each berries and sprinkle with pecans and cinnamon.
This is great paired with a baked whitefish, and arugula salad with roasted red peppers and a glass of Pinot Grigio.
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