Citrus Tossed Salad


Citrus Tossed Salad

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The orange juice concentrate in this recipe replaces part of the oil found in most vinaigrettes. The result is a full-flavored dressing with only 2 grams of fat and 34 calories per tablespoon, instead of 6 grams of fat and 54 calories.

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Servings and Ingredients

Serves 6
6 c. torn mixed salad greens
3 Florida oranges or 2 Florida grapefruit, peeled, sectioned, and seeded
1 ½ c. peeled jicama, cut into thin strips
1 medium red onion, sliced and separated into rings
⅓ c. Citrus Vinaigrette


  1. In a large salad bowl combine torn mixed greens, orange or grapefruit sections, jicama and onion rings.
  2. Drizzle with the 1/3 cup vinaigrette; toss. Serve at once.
  3. To make citrus vinaigrette, combine 3/4 cup thawed frozen Florida orange juice concentrate, 1/4 cup vinegar, 1/4 cup olive oil, 1/4 cup water and 1/4 teaspoon pepper in a screw top jar. Shake well to mix. Cover and chill for up to 1 week. Before using, let stand at room temperature for about 15 minutes, then shake well. Makes 1-1/2 cups dressing.

Nutrition facts


83 Calories per serving

Amounts Per Serving

  • Total Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 26mg
  • Total Carbohydrates: 14g
  • Protein: 2g

Recipe Source:

Florida Citrus and The American Cancer Society.