Shea has been sick. Daycare has been canceled. Every day is white out conditions.
February can seriously go take a hike already.
I keep telling myself that spring is right around the corner and that groundhogs don’t know anything anyway. It just gets harder to believe both of those things as every day brings days colder than the last…and more snow. I mean, you KNOW it’s terrible in Michigan when they’re canceling outdoor hockey. I haven’t gotten the call yet, but with actual temps being below zero tonight, the wind chill will definitely make canceling a no-brainer.
As I was busy wiping up snotty noses and feeling horrible for my congested, yet smiley, baby girl, Mr. Prevention was at our favorite pizza place for a “work dinner” last night. How come hospitals don’t have “work dinners” that involve pizza and beer? 😉
But, he was kind enough to offer to bring home dinner for me…which I gladly accepted. In addition to the obvious (pizza), I also requested a salad. I need some nutrition and some semblance of color and vitamins in my life. I see in shades lately: dark skies and white snow. Nothing else.
I was all pumped for my pizza and salad when Mr. P finally walked in the door close to 8pm…only to find out he never got my text about the salad. Some people just can’t utilize technology effectively…he is one of them. Perhaps he had recalled that the night before I had underwhelmed him with this salad.
While citrus and coconut are two of my most-loved foods, Mr. Prevention feels quite differently, especially when it comes to coconut. Regardless of your opinion on coconut or citrus, the dressing alone is well worth making. And if you’re like me and have GOOD taste buds, you’ll enjoy the little slice of produce heaven that you can find in this winter wonderland: super sweet grapefruit, stunning blood oranges, and navel oranges so juicy 1 is never enough. Combine all that with shredded coconut and textured bibb lettuce and this stunning and delicious salad is born.
- 3 oranges, 1 juiced and 2 peeled and thinly sliced
- 1 Tbsp dijon mustard
- ¼ tsp salt and black pepper, to taste
- ¼ cup olive oil
- 2 heads bibb lettuce, torn
- 1 pink grapefruit, peeled and thinly sliced
- 2 blood oranges or tangerines, peeled and thinly sliced
- ½ cup unsweetened flaked coconut
- For the dressing, squeeze juice from 1 orange and transfer to a small bowl. Whisk in mustard, salt, pepper, and olive oil.
- Toss lettuce with dressing; gently toss in oranges, grapfruit, and blood oranges/tangerines. Arrange on platter. Top with toasted coconut.