Date Vinaigrette Citrus Salad

Ingredients:
Vinaigrette
4 pitted Medjool dates (3/4 cup)
1 large shallot, diced
2 Tbs. lime juice
2 Tbs. applesauce
1 Tbs. champagne vinegar
¾ tsp. cayenne pepper or Aleppo pepper

Salad
4 mandarin oranges
2 medium fennel bulbs, colored, halved and cut into ¾-inch-thick slices (3 cups)
6 radishes, quartered
2 romaine lettuce heads, chopped
¼ cup slivered toasted almonds, in bite sizes

Instructions:
1. To make Vinaigrette: place all ingredients in blender or food processor, and blend until smooth. Set
aside.

2. To make Salad: Trim ends of oranges all the way to juicy flesh. Stand 1 orange upright, and remove
peel and pith with serrated paring knife, following curve of fruit from top to bottom. Cut sections along
membranes as if slicing out a wedge, releasing them one by one, Place in bowl, set aside.

3. Toss fennel with 3 Tbs. Vinaigrette in large bowl until well coated. Add radishes and orange segments,
toss gently, and let stand 5 minutes to allow flavors to develop. Add romaine leaves, and toss to
combine. Top with chopped toasted almonds.

Per 1 ½ cup serving = 124 cal

This amazing recipe was also featured on my Meatless Monday blog! Click here to get further healthy information on this delicious meal.