Dress juicy citrus with honeyed vinaigrette for a bright salad the whole family will love.

CITRUS SALAD WITH BALSAMIC HONEY AND PISTACHIOSHands-on: 17 min. Total: 17 min.Blood oranges are a little bit tart; navels are sweeter—try a mix of the two for a colorful, tasty combo.

¼ cup pistachios*¼ cup olive oil1½ tablespoons white balsamic vinegar1 tablespoon honey¼ teaspoon kosher salt6 navel or blood oranges8 ounces jicama**

1. Preheat oven to 325°.

2. Spread nuts on a shallow pan. Bake at 325° for 8 minutes or until lightly toasted, stirring occasionally.

3. Combine olive oil, vinegar, honey, and salt in a jar with a tight-fitting lid; shake to mix well.

4. Peel oranges, removing any white pith. Cut each orange crosswise into ¼-inch-thick slices.

5. Peel and grate jicama.

6. Place oranges on a large serving platter. Sprinkle with jicama and pistachios. Drizzle with vinaigrette; serve salad immediately.

SERVES 8 (serving size: about 4 orange slices)CALORIES 155; FAT 8.7g (sat 1.2g, mono 5.9g, poly 1.3g); PROTEIN 2g; CARB 20g; FIBER 4g; CHOL 0mg; IRON 1mg; SODIUM 66mg; CALC 53mg

*Rub warm pistachios in a kitchen towel to remove bits of skin and amp up the pretty green color.

**A Y-shaped peeler fits well in little (and big) hands. To avoid nicks and cuts, stop grating when 1 inch of jicama is left.


Kids can peel thick-skinned navel oranges with fingers; thin-skinned blood oranges require a serrated knife.

1) TRIM off a thin piece of skin from the stem and blossom ends of oranges. Firmly stand the orange on one of its flat, trimmed ends.

2) REMOVE the skin and pith by cutting from top to bottom, following the orange's curved shape. Avoid cutting deeply into the flesh.

3) CUT oranges cross-wise for sliced rounds. For sections, cut along membranes using a paring knife to remove each segment.

Recipe adapted from We (Heart) Cooking: Totally Tasty Food for Kids by Lilly and Audrey Andrews—a cookbook collaboration with Cooking Light.