Winter Citrus Salad

Gut health is all about color, variety, and fiber, but sometimes that can be hard to achieve in the winter. This salad checks off all three, while utilizing canned vegetables that are easier to access and lower cost. Bonus: minimal chopping required (or none if you use canned grapefruit)! Pops of citrus from sliced grapefruit and an fresh squeezed orange vinaigrette really brighten things up on a cold winter’s day. Bring this dish to your next pot luck!

Winter Citrus Salad

Servings: 8; Prep Time: 15 minutes

Ingredients:

• Dressing:

• 1 navel orange, squeezed

• 1 tsp honey (use maple syrup for low FODMAP)

• 1 tbsp ground mustard

• 2 tbsp apple cider vinegar

• 1/3 cup olive oil

• Pinch of salt & plenty of fresh cracked black pepper

• Salad:

• 1 7 oz container pre-chopped romaine lettuce

• 1 grapefruit, peeled & sectioned (alternatively can use canned grapefruit, just rinse prior to adding)

• 1 15 oz can chickpeas, drained and rinsed

• 1 8.5 can quartered artichokes, drained and rinsed

• 1 5 oz jar castelvetrano olives, drained

• 1/3 - 1/2 cup grated parmesan

Instructions:

1. Combine all dressing ingredients and whisk or shake in a mason jar. Make sure to taste and add seasoning or sweetness as desired.

2. Add lettuce to a bowl.

3. Add all other ingredients on top.

4. Drizzle 1/2 dressing over top. Toss.

5. Add the rest of dressing, toss again.

6. Serve with more parmesan sprinkled on top.