Boston Lettuce and Arugula Salad with Tangerines and Croutons

arugula-boston-lettuce
5 cups Arugula
6 cups Boston Lettuce
2 teaspoons tangerine juice
½ teaspoon tangerine zest
½ teaspoon sea salt
¼ cup olive oil
3 small tangerines or clementines, cut into chunks
1 ½ cups croutons
¼ cup roasted pistachios, shelled

Whisk together tangerine juice, zest, sea alt, and olive oil.
Toss together arugula, lettuce, tangerine pieces, croutons, and nuts. Toss with dressing and serve.

This entry was posted in Uncategorized by GKC2. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *