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TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4 servings

Ingredients

  • 1 teaspoon cornstarch
  • 1/4 cup orange juice
  • 1/4 cup unsweetened grapefruit juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons orange marmalade
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 8 cups torn leaf lettuce
  • 1 medium grapefruit, peeled and sectioned
  • 1 medium navel orange, peeled and sectioned

Nutritional Facts

2 cup: 98 calories, 1g fat (0 saturated fat), 0 cholesterol, 48mg sodium, 24g carbohydrate (0 sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fruit.

Directions

  1. In a saucepan, combine cornstarch and orange juice until smooth. Stir in the grapefruit juice, vinegar, marmalade, mustard, orange peel, garlic powder and onion powder. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Remove from the heat; refrigerate until chilled. Divide lettuce and fruit among four salad plates; drizzle with dressing. Yield: 4 servings.
Originally published as Citrus Tossed Salad in Light & Tasty June/July 2003, p55


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