Citrus salad
Nutrition Facts
Serving Size 1 cup spring greens and 1/2 cup fruit
Calories 159
| Amount Per Serving | ||
| Monounsaturated fat | 6 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 10 g | |
| Sodium | 7 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 make this salad faster, you can use oranges and grapefruit that are already split into sections.
Ingredients
(Serves 4)- 2 oranges
- 1 red grapefruit
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 4 cups spring greens, young, tender cabbage plants such as kale, spinach and bok choy
- 2 tablespoons pine nuts
- 2 tablespoons chopped mint, for garnish (optional)
Directions
With a sharp knife, cut a thin slice off the top and bottom of one orange at a time to show the flesh. Stand the orange upright. Following the shape of the fruit, cut off all the peel.
Over a small bowl, hold the orange and cut along both sides of each section to free it from the membrane. Remove all the white pith and membrane. Throw away seeds. Let the sections and any juice fall into the bowl. Repeat with the other orange and the grapefruit.
In another bowl, whisk together the orange juice, olive oil and vinegar. Pour the mix over the fruit. Toss gently to coat evenly.
To serve, divide the spring greens among individual plates. Top each with the fruit and dressing mix. Sprinkle each with 1/2 tablespoon pine nuts.
Garnish with chopped mint if you choose. Serve right away.