TOTAL TIME: Prep: 15 min. + marinating
MAKES: 12 servings


  • 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 avocado, peeled and cubed
  • 6 cups torn romaine
  • 6 cups torn red leaf lettuce
  • 1 teaspoon minced fresh mint, optional

Nutritional Facts

143 calories: 1 cup, 2g fat (0g saturated fat), 0mg cholesterol, 65mg sodium, 31g carbohydrate (0g sugars, 5g fiber), 4g protein Diabetic Exchanges: 0 starch, 1 fruit


  1. In a large bowl, combine the orange juice, vinegar, marmalade, sugar, pepper and salt; stir until sugar is dissolved.
  2. 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.
  3. Drain and reserve marinade. Arrange lettuce on plates; top with fruit mixture. Sprinkle with mint if desired. Serve with reserved marinade. Yield: 12 servings.
Originally published as Marinated Citrus Salad in Country Woman November/December 2000, p37

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