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Citrus Salad Toss Recipe

Photo by: Taste of Home

This delicious salad is lovely to look at with its rainbow of colors. The refreshing mixture of vegetables, fruits and cheese, topped with a light, lemony dressing is irresistible. Serve with rolls or breadsticks to make a luscious lunch.—Taste of Home Cooking School

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8 Servings
Prep/Total Time: 25 min.

Ingredients

2 tablespoons lemon juice
2 teaspoons sugar
1/4 cup hazelnutl or vegetable oil
4 cups torn salad greens
1-1/4 cups (5 ounces each) Sargento® Fancy Shredded Mild Cheddar Cheese
1/2 cup Sargento® Fancy Shredded Parmesan Cheese
1-1/2 cups orange sections
1 cup grapefruit sections
1 cup seedless green grapes
1 can (8 ounces) sliced water chestnuts, well drained
1/3 cup chopped hazelnuts or almonds, toasted

Directions

In a small bowl, combine lemon juice and sugar. Slowly add oil, whisking until smooth and thickened; set aside. In a large bowl, combine salad greens, cheeses, orange and grapefruit sections, grapes and water chestnuts. Add dressing; toss gently. Sprinkle with hazelnuts. Serve immediately. Yield: 8 servings.

Preparation Tips: Choose grapefruit that have thin, brightly colored skin. They should feel firm to the touch. As a general rule, the thinner the skin, the more juicy the grapefruit. For best quality, store grapefruit in a plastic bag in the refrigerator for up to 2 weeks. Loose-skinned oranges have skin that slips easily off the fruit, so they will work best in this recipe. This includes members of the mandarin orange family, such as the thick-skinned tangerine and the tiny clemetine. Their segments are also loose and divide easily.

Citrus Salad Toss published in Taste of Home Cooking School Collection Spring 2001, p17

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