March Madness Twist

Thursday Mexican Fiesta Meets 
Healthy Friday

Mexican Citrus Salad with Avocado and Clementines

Recipe serves 4.

Salad Ingredients:

• mixed greens to include romaine and kale
• 4-5 Halos (clementines) or tangerines, peeled and segmented
• 1 cup red onion, cut into curved strips 
• 1-2 avocados. peeled and diced into chunks
• 1/2 cup pepitas (roasted sunflower seeds) or chopped pistachios
• 1/2 cup dried cranberries
• Parmesan shavings

Citrus Dressing Ingredients:

• juice of 3 clementines to equal 1/3 cup fresh orange juice
• 6 TB. extra virgin olive oil or Blood Orange Olive Oil
• 3 tsp. while balsamic vinegar, Cranberry Pear White Balsamic or Pomegranate Quince
• 1/2 tsp. Dijon mustard
• 1/4 tsp. dried thyme
• 1 garlic clove, minced 
• salt and pepper to taste 

Directions:

• Prepare dressing ingredients in a blender several hours ahead and refrigerate until serving.
• Mix first 6 ingredients in a bowl or divide among 4 salad plates.
• Drizzle with dressing and add Parmesan shavings on top.  

Roasted Brussels Sprouts Apples, Cranberries with Maple Balsamic Dressing
Ingredients:

• 1-1/2 lbs. Brussels sprouts
• 2 TB. olive oil or Blood Orange Olive Oil
• 2 TB. good quality balsamic vinegar or Red Apple Balsamic Vinegar  
• 1-1/2 TB. maple syrup
• 1-1/2 cups red onions, cut into curved strips
• 1/2 tsp. chopped fresh rosemary or 1 tsp. dried rosemary
• salt and pepper to taste
• 1 large red apple, thinly sliced
• 1 cup dried cranberries
• 1 cup chopped roasted almonds

Directions:

• Line a rimmed baking sheet with parchment paper. Preheat oven to 400 degrees.
• Rinse Brussels sprouts, remove outer leaves, trim off bottom and slice in half diagonally.
• In a large bowl add olive oil, balsamic vinegar, maple syrup and rosemary. Mix well.
• Toss Brussels sprouts and onions with oil mixture. Spread out evenly on baking sheet. Salt and pepper to taste. 
• Roast for 20 minutes. Add in apples, almonds and cranberries, roast 10 minutes more until apples are tender but not mushy and Brussels sprouts are lightly browned.