Citrus Tossed Salad
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.
Servings and Ingredients
|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|
- In a large salad bowl combine torn mixed greens, orange or grapefruit sections, jicama and onion rings.
- Drizzle with the 1/3 cup vinaigrette; toss. Serve at once.
- 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.
83 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 26mg
- Total Carbohydrates: 14g
- Protein: 2g
Florida Citrus and The American Cancer Society.