Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. | Hy-Vee orange juice | |
| 2 tbsp. | Hy-Vee vegetable oil | |
| 2 tbsp. | Hy-Vee cider vinegar | |
| 1 tbsp. | Hy-Vee Dijon mustard | |
| 1 tbsp. | Hy-Vee honey | |
| 1 tsp. | grated orange peel | |
| ¼ tsp. | Hy-Vee salt | |
| ¼ tsp. | Hy-Vee black pepper | |
| 1 | medium ruby red grapefruit | |
| 1 | medium navel orange | |
| 1 | (12 oz) bag Hy-Vee romaine garden blend | |
| ¾ c. | shredded red cabbage | |
| ½ c. | crumbled feta cheese | |
| 1 | green onion, sliced |
Directions
- In a medium bowl, whisk orange juice vegetable oil, vinegar, mustard, honey, orange peel, salt and black pepper to make dressing.
- Cut peel and white pith from grapefruit and orange. Cut grapefruit and orange in half from top to bottom. Use a knife to cut sections from membranes. Discard peel, pith and membranes.
- Place salad blend and cabbage in a salad bowl or on salad plates. Top with grapefruit sections, orange sections, feta and green onion.
- Serve with dressing.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 310mg
- Total Carbohydrates: 16g
- Protein: 3g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 100%
0%
Iron 4%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Health 2013.