Page 106 - Parents Magazine (December 2019)

LIFEÑEntertaining

B RU NC H FOR YOU R

HOLI DAY BUNC H

These simple, prep-ahead dishes are special enough for guests and feed at least
eight. So go ahead, invite extra friends or surprise a neighbor with a plate.

by KRISTIN DONNELLY
photographs by GREG D uPREE

Pistachio-Mint
Citrus Salad
Active Time 25 minutes
Total Time 25 minutes
Makes 8 servings
INGR EDIENTS
4 large oranges,
preferably a mix of
varieties, including
blood oranges
2 grapefruit
2 Tbs. honey
3 to 4 Tbs. shelled
unsalted pistachios,
coarsely chopped
Pinch of coarse salt
Mint leaves, for serving

M A K E IT
1. Working with one fruit
at a time, cut off the top
and bottom with a sharp
knife so you have flat
sides. Stand the fruit on
one end, and cut down
along the rounded sides
to remove all the peel and
as much bitter white pith
as possible. Slice the fruit
into rounds. Repeat with
the remaining fruit, and
arrange the rounds on a
platter so they overlap.
2. Drizzle the citrus with
the honey and sprinkle
with the pistachios and
salt. Arrange the mint
leaves on top and serve.
NUTRITION PER SERVING
94 calories; 2g protein; Prep the fruit
2g fat (0 sat. fat); 20g carbs; through Step 1 and
3g fiber; 15g sugar; 0 iron; refrigerate
45mg calcium; 9mg sodium overnight. Proceed
with Step 2 just
before serving.

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