Ingredients: 2 navel oranges, sectioned 2 cups chicory ribs removed and torn into bite-size pieces 1 small red onion, thinly sliced 1/4 cup sunflower seeds 1 tablespoon lemon juice 1 tablespoon orange juice 1 tablespoon olive oil 1 tablespoon poppy seeds Directions:1. Slice each orange section into thirds and remove any seeds. Then combine them with chicory, onions, and sunflower seeds in a large salad bowl. 2. In a small bowl, whisk together juices and oil. 3. In a nonstick skillet, heat poppy seeds over medium-high heat until fragrant and toasted, about 3 minutes. Add poppy seeds to salad, then pour on dressing and toss well to combine. Serve at room temperature or chilled. |