be_ixf;ym_202109 d_21; ct_50

Citrus salad

Nutrition Facts

Serving Size 1 cup lettuce and about 1/2 cup fruit
Calories 166

Amount Per Serving
Monounsaturated fat 6 g
Saturated fat 1 g
Total fat 10 g
Sodium 11 mg
Cholesterol 0 mg
Dietary fiber 3 g
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

To speed up the assembly of this salad, you can use already-segmented oranges and grapefruit.

Ingredients

(Serves 4)
  • 2 oranges
  • 1 red grapefruit
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 4 cups spring greens
  • 2 tablespoons pine nuts
  • 2 tablespoons chopped mint for garnish (optional)

Directions

Working with 1 orange at a time, cut a thin slice off the top and bottom, exposing the flesh. Stand the orange upright and, using a sharp knife, thickly cut off the peel, following the contour of the fruit and removing all of the white pith and membrane. Holding the orange over a small bowl, carefully cut along both sides of each section to free it from the membrane. As you work discard any seeds and let the sections and any juice fall into the bowl. Repeat with the other orange and the grapefruit.

In a separate bowl, whisk together the orange juice, olive oil and vinegar. Pour the mixture over the fruit segments and toss gently to coat evenly. To serve, divide the spring greens among individual plates. Top each with the fruit and dressing mixture and sprinkle each with 1/2 tablespoon pine nuts. Garnish with chopped mint (optional). Serve immediately.
Last Updated: January 27th, 2016