Mixed Citrus Salad
pink or red grapefruit
cups thinly sliced Belgian endive
cups torn escarole
small jicama, peeled and cut into matchsticks (about 2 cups)
- Peel and section grapefruit and oranges over a bowl; reserve any juices.
- Place Belgian endive and escarole on a large serving plate. Arrange fruit and jicama on greens. Drizzle Citrus-Dijon Dressing. Serve immediately. Makes 8 to 10 servings.
cup salad oil
teaspoon finely shredded lemon peel
cup lemon juice
tablespoon Dijon-style mustard
teaspoon ground black pepper
- In a screw-top jar combine reserved fruit juices, salad oil, lemon peel, lemon juice, Dijon-style mustard, sugar, and black pepper. Cover; shake well.
Nutrition Facts(Mixed Citrus Salad)
- Per serving:
- 143 kcal cal.,
- 11 g fat
- (2 g sat. fat,
- 42 mg sodium,
- 11 g carb.,
- 2 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet