Recipe
Salad
Citrus Tossed Salad
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Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
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.