Basil Citrus Salad with Citrus Chicken

Serves 4 (or as a side salad, this could serve 8)

2 medium oranges
1 small grapefruit
5 cups mixed baby greens
1/3 cup red onion, thinly sliced
2 medium carrot, julienned
1/4 cup walnut halves, toasted
1/2 tsp olive oil
1 Tbsp vinegar, raspberry (I couldn't find raspberry vinegar, so I used raspberry vinaigrette)
1/4 cup basil leaves, shredded
1 garlic clove, minced
1/4 tsp salt
1/8 tsp black pepper

1. Using a serrated knife, remove peel from orange and grapefruit and section fruit over a bowl to collect juices. Reserve 1/3 cup citrus juice. (Note: I didn't get that much juice in this method, so I did have to squeeze a bit out.)

2. In a large bowl, combine fruit with greens, onions, carrots and walnuts. In a separate bowl, whisk olive oil, vinegar, basil, garlic, and salt and pepper with reserved citrus juice until well-blended. Pour over salad. Toss well before serving.

Served with grilled chicken. (I zested the orange and grapefruit, then mixed the zest with some olive oil and used that at a marinade for the chicken.)

Results: This may be my new favorite salad! This was so fresh and citrusy, I LOVED, LOVED, LOVED it! Perfect for a hot summer day. I made this a second time, without the basil, and it was good too, so if you don't have any basil, you don't need to rush out and get some. Although then I supposed you would have to call it "Citrus Salad" instead.

P.S. Bonus points if you spot the wrapper from the raspberry vinaigrette in my salad. Somehow it got mixed in with the lettuce. It wasn't that tasty.