Saturday, March 20, 2010

Basil White Bean Citrus Salad


After two days full of bratwursts, canned soup, s'mores, peanut butter, beer, prickly pear ice cream (!!) and tortilla chips, P and I needed something light for a post-camping dinner.

Flecked with basil and lightly dressed with white balsamic, olive oil, agave, salt, and mustard powder shaken and poured from a mason jar, the beans, torn spinach, grapefruits, and oranges made a perfect spring salad.

Several large handfuls of spinach, torn
3 ruby red grapefruits, thinly sliced into rounds
3 oranges, thinly sliced into rounds
1 can white beans, rinsed well & drained
Several basil leaves, torn

Toss & dress. I served with hunks of warm cornbread.

2 comments:

  1. Wait. PRICKLY PEAR ICE CREAM? You buried the lede, here, I think!

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