Winter Citrus Salad with Ginger Tahini Dressing - alive magazine

Name: Winter Citrus Salad with Ginger Tahini Dressing - alive magazine
Ingredients: 1/3 cup (80 mL) tahini; 1/4 cup (60 mL) fresh orange juice; 1 Tbsp (15 mL) honey or maple syrup; 1/4 tsp (1 mL) fine sea salt; 4 tsp (20 mL) freshly finely grated gingerroot; Water, as needed; 4 whole citruses (any combination of blood orange, cara cara orange, navel orange, or grapefruit will work. If using tangerine, clementine, or mandarin use an extra one); 1 head radicchio, pulled apart into leaves, washed and dried; 1/4 cup (60 mL) toasted pistachios; 1/4 cup (60 mL) fresh mint leaves, ripped in half if large; 2 oz (57 g) crumbled sheep milk feta cheese

www.alive.com

If you find yourself craving a spot of sunshine during the darker winter months, whip up a platter of this bright citrus fruit salad and revel in the jewels of winter.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1/3 cup (80 mL) tahini
1/4 cup (60 mL) fresh orange juice
1 Tbsp (15 mL) honey or maple syrup
1/4 tsp (1 mL) fine sea salt
4 tsp (20 mL) freshly finely grated gingerroot
Water, as needed
4 whole citruses (any combination of blood orange, cara cara orange, navel orange, or grapefruit will work. If using tangerine, clementine, or mandarin use an extra one)
1 head radicchio, pulled apart into leaves, washed and dried
1/4 cup (60 mL) toasted pistachios
1/4 cup (60 mL) fresh mint leaves, ripped in half if large
2 oz (57 g) crumbled sheep milk feta cheese