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Appetizers & Sides

Sunshine Salad with Miso Dressing


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Ingredients

1 small red onion, minced

 

For miso dressing:
45 ml (3 tablespoons) olive oil
45 ml (3 tablespoons) rice vinegar
15 ml (1 tablespoon) miso
15 ml (1 tablespoon) honey
15 ml (1 tablespoon) shallots, finely chopped
5 ml (1 teaspoon) toasted sesame oil

 

For sunshine salad:
2 grapefruit
8 clementines (or 2 blood oranges, in season)
2 navel oranges
60 ml (1/4 cup) Patience Fruit & Co Whole and Juicy Dried Cranberries
Fresh mint, shredded

Preparation time 20 minutes Portions 4 à 6 portions

In February, the body always seems to crave vitamins, energy, and sunshine. Well, we’ve found a solution!

Aromatic and refreshing, this lovely citrus salad will delight your taste buds and add colour to your life. Miso, a Japanese condiment made from fermented soybeans, is great for balancing the zestiness of the citrus fruit. This salad makes an excellent appetizer, or a side dish when you’re serving tofu, fish, poultry, or meat for the main course. You’ll see – frigid February will disappear as if by magic – we promise!

Ingredients

1 small red onion, minced

 

For miso dressing:
45 ml (3 tablespoons) olive oil
45 ml (3 tablespoons) rice vinegar
15 ml (1 tablespoon) miso
15 ml (1 tablespoon) honey
15 ml (1 tablespoon) shallots, finely chopped
5 ml (1 teaspoon) toasted sesame oil

 

For sunshine salad:
2 grapefruit
8 clementines (or 2 blood oranges, in season)
2 navel oranges
60 ml (1/4 cup) Patience Fruit & Co Whole and Juicy Dried Cranberries
Fresh mint, shredded

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Steps

  1. Soak minced red onion in ice water for 10 minutes. Set aside.

  2. Mix all miso dressing ingredients in a small bowl. Set aside.

  3. Peel and slice citrus fruit, reserving juice for another use. Gently combine all the salad ingredients with the dressing. Garnish with shredded mint.

  4. Serve at room temperature.

Thanks to our collaborator

Une filiale de Fruit d'or

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