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Mixed Citrus Salad

Makes: 8 to 10 servings
Start to Finish 20 mins
Mixed Citrus Salad
Ingredients
  • 2  pink or red grapefruit
  • 2  navel oranges
  • 4  cups  thinly sliced Belgian endive
  • 4  cups  torn escarole
  • 1  small jicama, peeled and cut into matchsticks (about 2 cups)
  •  Citrus-Dijon Dressing
Directions

1. Peel and section grapefruit and oranges over a bowl; reserve any juices.

2. 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.

Citrus-Dijon Dressing
Ingredients
  • 1/2  cup  salad oil
  • 1  teaspoon  finely shredded lemon peel
  • 1/4  cup  lemon juice
  • 1  tablespoon  Dijon-style mustard
  • 2  teaspoons  sugar
  • 1/4  teaspoon  ground black pepper
Directions

1. 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 143,
  • Fat, total (g) 11,
  • sat. fat (g) 2,
  • carb. (g) 11,
  • fiber (g) 2,
  • pro. (g) 1,
  • vit. A (RE) 62,
  • vit. C (mg) 37,
  • sodium (mg) 42,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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