Citrus Salad with Honey Walnut
Ginger Syrup for Two

Bursting with flavor and color, this is great to share with a special someone on Valentine's Day!

Ingredients

Salad

• 1/2 navel orange, peeled and sliced
• 1/2 blood or Cara Cara orange, peeled and sliced
• 1/2 Ruby Red grapefruit, peeled and cut into supremes
• 1/2 white grapefruit, peeled and cut into supremes
• 4 tablespoons of the Walnut Ginger Honey Syrup
• 2 tablespoons shredded coconut, toasted

Walnut Ginger Honey Syrup

• 1/2 cup mild flavored (e.g. clover) honey
• 3/4 tablespoon finely minced peeled fresh ginger or strips of orange zest from one large orange
• 3/4 cup California walnuts

Instructions

Salad

1. Prepare the citrus fruit and set aside. To make supremes, peel the grapefruit removing enough outer peel to expose the flesh. Use a paring knife to cut out each segment of fruit, leaving behind the tough casings that separate each segment. Divide citrus fruit evenly among four salad plates and set aside.

Walnut Ginger Honey Syrup

1. In a small saucepan, bring honey and ginger to a low boil. Reduce heat and simmer over very low heat for 1 minute, being careful not to let the honey boil over. Remove from heat and stir in walnuts. Cool to room temperature.
2. Toast the coconut by spreading the coconut evenly on a microwavable plate. Heat on high power 5 minutes stirring every 1 to 2 minutes until lightly toasted. Cool.
3. When the syrup has cooled to room temperature, drizzle 2 tablespoons on top of each serving of citrus fruit. Top with toasted coconut and serve.

Nutrition

Per serving: Calories 227 Total Fat 9 Saturated Fat 2 Monounsaturated Fat 1 Polyunsaturated Fat 5 Trans Fat 0 Cholesterol 0 Sodium 2 Carbohydrates 38 Dietary Fiber 4 Protein 3

Attribution

Recipe and photo used with permission from: California Walnuts
Created By Rosemary Mark - Nutritional and Culinary Consultant.