Citrus Tossed Salad
Makes: 6 servings
- 6 torn mixed salad greens
- 3 oranges or 2 grapefruit,
peeled, sectioned, and seeded
- 1 1/2 cups peeled jicama
cut into thin strips
- 1 medium red onion, sliced and
separated into ring
- 1/3 cup Citrus Vinaigrette or
another flavor vinaigrette
Choose from four fabulous flavors of vinaigrette to
add a gourmet touch to this salad. Because orange juice
concentrate replaces part of the oil included in a vinaigrette,
these vinaigrettes have only 2 g of fat and 34 calories
per tablespoon instead of 6 g of fat and calories.
In a large salad bowl combine torn mixed greens, orange
or grapefruit sections, jicama, and onion ring. Drizzle
with the vinaigrette; toss. Serve at once.
CITRUS VINAIGRETTE: In a screw-top jar combine 3/4 cup
frozen orange juice concentrate, thawed; 1/4 cup vinegar;
1/4 cup olive oil; 1/4 cup water; and 1/4 teaspoon pepper.
Shake well to mix. Cover and chill for up to 1 week.
Before using, let stand at room temperature about 15
minutes, then shake well. Makes 1 1/2 cups dressing.
GARLIC-CITRUS VINAIGRETTE: To 1/3 cup Citrus Vinaigrette
add 1 medium clove garlic, crushed.
GINGER-CITRUS VINAIGRETTE: To 1/3 cup Citrus Vinaigrette
add 1/2 teaspoon grated gingerroot.
HERB-CITRUS VINAIGRETTE: To 1/3 cup Citrus Vinaigrette
add 1 teaspoon snipped fresh thyme or basil or 1/4 teaspoon
dried thyme or basil crushed.