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Marinated Citrus Salad Recipe

This citrus salad evolved over the years by combining a little bit of what everyone in my family likes.—Katrina Heinrich, Underhill, Vermont

This recipe is:

Quick

Diabetic Friendly

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Marinated Citrus Salad Recipe

Prep: 15 min. + marinating

Yield: 12 Servings

15 15

Ingredients

1-1/2 cups orange juice
1/2 cup red wine vinegar
1/4 cup orange marmalade
1/4 cup sugar
1/2 teaspoon pepper
1/4 teaspoon salt
3 medium grapefruit, peeled and sectioned
3 medium navel oranges, peeled and sectioned
32 fresh asparagus, trimmed
1 medium cucumber, thinly sliced
1 medium onion, sliced and separated into rings
1 medium ripe California Avocado, peeled and cubed
6 cups torn romaine
6 cups torn red leaf lettuce
1 teaspoon minced fresh mint, optional

Directions

In a large bowl, combine the orange juice, vinegar, marmalade, sugar, pepper and salt; stir until sugar is dissolved.
In another large bowl, combine the grapefruit, oranges, asparagus, cucumber, onion and avocado. Add the marinade and toss to coat. Cover and refrigerate for 2 hours.
Drain and reserve marinade. Arrange lettuce on plates; top with fruit mixture. Sprinkle with mint if desired. Serve with reserved marinade. Yield: 12 servings.

Nutritional Analysis: One serving (1 cup) equals 143 calories, 65 mg sodium, 0 cholesterol, 31 gm carbohydrate, 4 gm protein, 2 gm fat, 8 gm fiber. Diabetic Exchanges: 1-1/2 fruit, 1/2 starch.

Originally published as Marinated Citrus Salad in Country Woman November/December 2000, p37

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.