Crisp Citrus Tossed Salad Recipe
Crisp Citrus Tossed Salad Recipe photo by Taste of Home

Crisp Citrus Tossed Salad Recipe

Publisher Photo
Field editor Edna Coburn of Tucson, Arizona shares this appealing fruit and nut salad that's crisp, crunchy and nicely tart. It's a colorful choice for a holiday menu but tastes fabulous any time of year.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 1 package (16 ounces) romaine hearts, torn
  • 3 medium navel oranges, peeled and sectioned
  • 2 medium apples, peeled and chopped
  • 1 small grapefruit, peeled and sectioned
  • 1/2 cup pecan halves, toasted
  • 1/4 cup fresh cilantro leaves
  • DRESSING:
  • 1/2 cup unsweetened apple juice
  • 1/4 cup lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1-3/4 cups equals 133 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 153 mg sodium, 19 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1 fat.

Directions

  1. In a large salad bowl, combine the romaine, oranges, apples, grapefruit, pecans and cilantro. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Yield: 8 servings.
Originally published as Citrus Tossed Salad in Taste of Home December/January 2008, p57

Nutritional Facts

1-3/4 cups equals 133 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 153 mg sodium, 19 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1 fat.

Reviews for Crisp Citrus Tossed Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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1 Star
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MY REVIEW
Reviewed Nov. 12, 2012

"I made this recipe for a women's brunch this past weekend and everyone said it was delicious! My husband also loved it and a woman who took some home emailed later to ask for the recipe because her husband requested it!  I made it as written, but ended up with a lot of leftover dressing, so maybe would cut that in half next time. To prep it ahead of serving, I tossed the apples in the dressing which kept them from turning brown, then added them, dressing and all, to the salad at serving time. It's a fair amount of prep work, but really worth it for a great tasting and special winter salad."

MY REVIEW
Reviewed Aug. 3, 2009

"This salad really tasted awful. I hate to say that about any recipe, but it's the truth with this one."

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