Hello, foodies…
Somehow it's March. Can you believe it!? SPRING IS OFFICIALLY ON ITS WAY! Never mind that they're calling for snow next week here in the Philadelphia area…I'm sure it's the LAST snow of the season. Okay, I'm pretty sure. Maybe 50/50?
Anyway, happy March to you all and so begins our "Spring Is Here" theme on In the Kitchen with David. We've focused heavily on heavy foods the last few months and it's time we lighten things up. Here's the first recipe on our list: a Mandarin Spring Salad with Grapefruit Dressing.
Mandarin Spring Salad with Grapefruit Dressing
This recipe is prepared with the Ninja Kitchen System Pulse Blender (K38585).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Salad:
1 bag spring mix salad
1/2 cup celery, thinly sliced
1 ripe avocado, peeled, pitted, and thinly sliced
1/4 cup almonds, sliced and toasted
1 (11-oz) can mandarin orange segments, drained
Dressing:
1/2 cup fresh grapefruit juice
3 Tbsp extra virgin olive oil
1 Tbsp honey
1 Tbsp mayonnaise
1 tsp Dijon mustard
1/4 tsp ground black pepper
1/4 tsp salt
1/4 tsp grapefruit zest
Directions:
To prepare the dressing, place all the ingredients into the Ninja (or a small blender or food processor) and process until fully combined.
To assemble the salad, place the spring mix, celery, avocado, almonds, and oranges into a large bowl. Pour the dressing over the salad just before serving and lightly toss to coat.
This is the perfect salad to accompany a main course of salmon or chicken. Or, create a dinner salad by adding in grilled meat, fish, or tofu. Use any kind of lettuce mix you'd like…spinach, arugula, even kale. And, even though those bags of salad say "pre-washed," I always recommend giving the lettuce an extra rinse to wash away any bacteria. Can't you just see this recipe on the table at a spring brunch, shower, or birthday party? All we need is fresh flowers!
Speaking of flowers, what are you doing next Friday (March 8)? If you live in the Philadelphia area (or even if you don't and want to take a vacation!), I urge you to stop by the Philly Flower Show. I'll be there! I'm giving two presentations on garden-to-table cooking and the benefits of growing your own edible garden. And, we're demonstrating three of this month's garden-inspired recipes. (You have to join us to see what they are!) Mary's stopping by the show this Sunday so you can get a sneak peek of just how impressive the displays are. You don't have to have a green thumb to attend!
Foodies, we have a very special title in our "Cookbook Corner" this Sunday. It's a brand-new book called Recipes Remembered and it's truly a joyful journey for the soul. The author, June Feiss Hersh, interviewed 80 Holocaust survivors and their families, and asked them to share recipes that celebrate their perseverance, luck, faith, and most importantly, lives. There are 180 heirloom recipes in this book from countries all over the world…Poland, Austria, Germany, Hungary, Czechoslovakia, Romania, Russia, Ukraine, and Greece. Food unites us all, foodies, and is reason to celebrate. I urge you to join us for our special presentation.
Let's talk about your family's heirloom recipes for the blog question today. What's that one special recipe in your family that's been passed down from generation to generation? For me, that recipe is my grandmother's lemon pound cake you can find in my cookbook. To date, I've never eaten a cake that has such a tart, yet refreshing lemon flavor. I'll see you Sunday at Noon ET, foodies.
Keep it flavorful!
—David