I Mint to Beet you to this Salad!
Spring Salad with Mint, Baby Beets, Citrus Fruit and Grapefruit Vinaigrette Dressing
1 bag organic spring mix salad
1 cup chickpeas, roasted and salted
3/4 cup Tortilla strips
3/4 cup feta cheese, crumbled
1/4 cup fresh mint leaves
3 or 4 cooked beets, sliced thin
1/2 large red grapefruit, peeled and cut into bite size chunks
1/2 large white grapefruit, peeled and cut into bite size chunks
1/2 large orange, peeled and cut into bite size chunks
Freshly cracked black pepper
Ingredients for Grapefruit Vinaigrette
1 tbsp. honey
1 tsp. dijon mustard
1/2 tsp. Kosher salt
1/4 tsp. Black pepper
1/2 cup fresh grapefruit juice
1/4 cup extra virgin olive oil
1 tsp. Red wine vinegar
Instructions for Vinaigrette
To make the dressing, place all ingredients in a small bowl and whisk thoroughly.
Place salad mix in large bowl. Add the roasted chickpeas, tortilla strips, feta cheese, fresh mint and mix together.
Add the grapefruit vinaigrette and toss.
Scatter the salad on a large plate platter. Top with the sliced beets, grapefruit and orange chunks. Sprinkle with freshly cracked pepper.