CITRUS TOSSED SALAD - KRISTEN DECKER, DIETITIAN
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Citrus Tossed Salad
All you need:
6 cup torn mixed salad greens
3 oranges or 2 grapefruit-peeled, sectioned, and seeded
1.5 cup peeled jicama, cut into thin strips
1 medium red onion, sliced and separated into rings
1/3 cup Citrus Vinaigrette (see recipe below)
All you do:
In a large salad bowl combine torn mixed greens, orange or grapefruit sections, jicama and onion rings.
Drizzle with the 1/3 cup vinaigrette; toss. Serve at once.
CITRUS VINAIGRETTE: In a screw-top jar combine 3/4 cup frozen Florida orange juice concentrate, thawed; 1/4 cup vinegar; 1/4 cup olive oil; 1/4 cup water; and 1/4 teaspoon pepper. Shake well to mix. Cover and chill for up to 1 week. Before using, let stand at room temperature for about 15 minutes, then shake well. Makes 1-1/2 cups dressing.
The orange juice concentrate in this recipe replaces part of the oil found in most vinaigrettes. The result is a full-flavored dressing with only 2 grams of fat and 34 calories per tablespoon, instead of 6 grams of fat and 54 calories.
Recipe compliments of Florida Citrus and The American Cancer Society.
Makes 6 (1 1/2 cup) servings.