Citrus Salad

Nice for brunches, this lettuce and fruit salad has a lightly sweetened mint-lemon vinaigrette.

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  • 1/4 cup olive oil
  • 2 tablespoons sugar
  • 1 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 3 large oranges, peeled and sectioned
  • 1 large pink grapefruit, peeled and sectioned
  • 1 green onion, sliced (2 tablespoons)
  • 1 tablespoon snipped fresh mint
  • 4 cups shredded 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.
Make-Ahead Tip:
Refrigerate dressing up to 3 days before adding to fruit.

nutrition information

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
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