I definitely shared this citrus salad recipe on my long-hiatused (possibly abandoned) food blog last year, but think you would all benefit from making this now if you haven't already. Especially if you have scurvy. Or winter blues. It is very flexible, but you need, at a minimum:
1 grapefruit, peeled, seeded, and cut into bite-size pieces
2 oranges, ditto
1 apple, cored and chopped
Juice of one lime
Squeeze of your favorite sweetener (honey, agave, maple syrup)
Mix it up and eat it up.
I highly recommend the following additions:
1 stalk of celery, chopped fine
1 carrot, grated
1 inch of ginger, minced
1 cup cabbage, chopped fine
1 avocado, chopped or smashed (it'll fall apart in the salad anyway)
Substitute or add other citrus fruits. Blood oranges are particularly fetching in this salad. Eat it straight up or in a spinach salad with more avocado. Yum.
Making this salad is a good way to use the oranges that you previously zested for the following cookie recipe. Or making the cookies below is a great way to use up some orange peel.
Cranberry-Orange Chocolate Chip Cookies
3/4 c butter (1.5 sticks), softened
1/4 c sugar
3/4 c brown sugar
1/2 T vanilla
Zest of one large orange
1 1/2 c whole wheat pastry flour
1/2 c all purpose flour
1/2 t + 1 pinch of salt
3/4 t baking soda
1/4 t nutmeg (optional)
1/2 c oats
3/4 c dried cranberries
3/4 c bittersweet chocolate chips
Preheat oven to 350. Cream together the butter and sugar, then beat in egg, vanilla, and orange zest. In another bowl, sift together flours, salt, baking soda, and nutmeg (if using). Mix dry ingredients into wet, then fold in the oats, cranberries, and chocolate.
Bake on a non-stick sheet or parchment for 8-10 minutes. Remove and let cool on the pan for a few minutes, then slide onto a rack to finish cooling. Makes about 3 dozen.