Broccoli Sprout and Arugula Salad with Blackberries, Papaya, and Almonds
 Broccoli
Sprout and Arugula Salad with Blackberries, Papaya, and
AlmondsFebruary, 2006 Serves 4 / The blackberry-citrus dressing unites sweet papaya with spicy arugula and broccoli sprouts. For a milder salad, substitute frisée or mesclun for some of the arugula. 1/4 cup fresh grapefruit juice 2 tablespoons all-fruit blackberry preserves 2 tablespoons flaxseed oil 1 tablespoon extra-virgin olive oil Salt and pepper, to taste 4 ounces broccoli sprouts 6 cups baby arugula leaves (about 3 ounces) 1 cup cubed papaya 1/2 cup chopped almonds 1 cup fresh or frozen and thawed blackberries 1. In a small bowl, combine grapefruit juice, blackberry preserves, flaxseed oil, and olive oil. Whisk together until well blended and slightly thickened. Season with salt and pepper, and set aside. 2. In a large bowl, combine broccoli sprouts, arugula, papaya, and almonds; toss with just enough dressing to lightly coat. Refrigerate remaining dressing. 3. Divide greens among four serving plates. Top with blackberries and serve. PER SERVING: 190 cal, 58% fat cal, 13g fat, 1g sat fat, 0mg chol, 5g protein, 16g carb, 5g fiber, 11mg sodium |
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