Recipe from Better Homes and Gardens
Nice for brunches, this lettuce and fruit salad has a lightly sweetened mint-lemon vinaigrette.
Servings: 6 to 8
Prep Time: 15 mins
see savings1/4 cupolive oil
see savings2 tablespoonssugar
see savings1 teaspoonfinely shredded lemon peel
see savings1 tablespoonlemon juice
see savings1/4 teaspoonsalt
see savings3large oranges, peeled and sectioned
see savings1large pink grapefruit, peeled and sectioned
see savings1green onion, sliced (2 tablespoons)
see savings1 tablespoonsnipped fresh mint
see savings4 cupsshredded romaine lettuce (about 6 ounces)
For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well.
In a medium bowl place orange and grapefruit sections, onion, and mint. Pour dressing over and toss gently. Cover and refrigerate 2 to 24 hours.
To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings.
Refrigerate dressing up to 3 days before adding to fruit.
Per Serving: cal. (kcal) 133, Fat, total (g) 9, chol. (mg) 0, sat. fat (g) 1, carb. (g) 13, fiber (g) 2, pro. (g) 1, vit. A (RE) 113.33, vit. C (mg) 44.29, sodium (mg) 92, Percent Daily Values are based on a 2,000 calorie diet