Citrus Salad
Recipe from
Better Homes and Gardens
Nice for brunches, this lettuce and fruit salad has a lightly sweetened mint-lemon vinaigrette.
Servings:
Makes 6 to 8 servings.
Prep Time:
15 mins
Total Time:
2 hrs 15 mins
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Ingredients
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1/4 cupolive oilsee savings
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2 tablespoonssugarsee savings
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1 teaspoonfinely shredded lemon peelsee savings
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1 tablespoonlemon juicesee savings
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1/4 teaspoonsaltsee savings
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3large oranges, peeled and sectionedsee savings
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1large pink grapefruit, peeled and sectionedsee savings
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1green onion, sliced (2 tablespoons)see savings
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1 tablespoonsnipped fresh mintsee savings
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4 cupsshredded romaine lettuce (about 6 ounces)see savings
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Directions
1.
For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well.
2.
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.
3.
To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings.
Make-Ahead Tip
Refrigerate dressing up to 3 days before adding to fruit.
Nutrition information
Per serving: Calories 133, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 92 mg, Carbohydrate 13 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin A 11%, Vitamin C 75%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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