New years resolutions. Goals. Affirmations. Call them what you will, it’s pretty hard at this time of year to avoid them. Whether you make them or eschew the whole idea, it’s fairly common following the holidays to want to eat a little healthier. After the excesses of the last few weeks, like it or not, most of us could stand to dial it back a bit on the fat/richness/carb factor in our meals.
One of my continued goals in 2012 is to eat locally sourced food as often as possible. The problem is that the one thing I always want at this time of year is citrus. Which of course couldn’t be less local for me if it tried. Now I confess, I eat lemons like they are going out of style all year, but come the winter months I crave ruby red grapefruit and oranges. I blame it on all the ordering of Florida citrus we did as band fundraisers growing up (is that an Eastern thing?)
So if you are in the same place I am, craving citrus and trying to eat a bit lighter here’s the solution. Orange and red onion salad. Traditionally served in my family with major holiday meals in recent years it has made the crossover to everyday.
Simple and sunny. Just how I want this year to be.
- orange(s). Count 1.5 per person
- medium red onion(s). Count .5 per person
- 1/2c. olive oil
- 1 tbsp. dijon mustard
- 1/4c. white wine vinegar
- 1 clove garlic, smashed
- 1 tsp maple syrup
- salt and pepper to taste.
- Slice orange peel and all of pith off of oranges.
- Thinly slice oranges into 1/4″ slices.
- Thinly slice red onion. Note, a mandolin works perfectly for this.
- Layer orange and onion in bowl.
- Pour vinaigrette over top.
That’s it. Simple.
This salad is best made the day before to really let the flavours meld. Just give it a mix whenever you open the fridge. For extra crunch just before serving mix in some roasted pumpkin seeds.
Here’s to a great new year of healthy and tasty eating.