Mixed Greens and Citrus Salad Recipe

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Mixed Greens and Citrus Salad Recipe
Mixed Greens and Citrus Salad Recipe photo by Taste of Home
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Mixed Greens and Citrus Salad Recipe

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Publisher Photo
Juicy grapefruit and ruby red strawberries add delightful color and a wonderful flavor combination to this refreshing salad. The tangy citrus dressing adds the ideal finishing touch.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup sliced almonds
  • 1/3 cup canola oil
  • 3 tablespoons honey, divided
  • Dash ground cinnamon
  • 3 tablespoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 package (10 ounces) mixed salad greens
  • 1 pint fresh strawberries, sliced
  • 1 medium grapefruit or orange, peeled and sectioned

Directions

In a small skillet over medium heat, cook almonds in 2 teaspoons oil until lightly browned, stirring constantly. Add 1 tablespoon honey and cinnamon; cook and stir for 1-2 minutes longer or until almonds are glazed and golden brown. Spoon almonds onto a greased foil-lined baking sheet, separating almonds into a single layer as much as possible. Set aside to cool.
In a food processor, combine the lemon juice, peel, mustard, salt and remaining honey. Cover and pulse until well blended. While processing, gradually add remaining oil in a steady stream. Process until thickened.
In a large serving bowl, combine mixed greens, strawberries and citrus sections. Just before serving, drizzle with dressing; toss to coat. Sprinkle with glazed almonds. Yield: 6 servings.
Originally published as Mixed Greens and Citrus Salad in Taste of Home Cooking School Collection Spring 2008, p35

  • 1/2 cup sliced almonds
  • 1/3 cup canola oil
  • 3 tablespoons honey, divided
  • Dash ground cinnamon
  • 3 tablespoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 package (10 ounces) mixed salad greens
  • 1 pint fresh strawberries, sliced
  • 1 medium grapefruit or orange, peeled and sectioned
  1. In a small skillet over medium heat, cook almonds in 2 teaspoons oil until lightly browned, stirring constantly. Add 1 tablespoon honey and cinnamon; cook and stir for 1-2 minutes longer or until almonds are glazed and golden brown. Spoon almonds onto a greased foil-lined baking sheet, separating almonds into a single layer as much as possible. Set aside to cool.
  2. In a food processor, combine the lemon juice, peel, mustard, salt and remaining honey. Cover and pulse until well blended. While processing, gradually add remaining oil in a steady stream. Process until thickened.
  3. In a large serving bowl, combine mixed greens, strawberries and citrus sections. Just before serving, drizzle with dressing; toss to coat. Sprinkle with glazed almonds. Yield: 6 servings.
Originally published as Mixed Greens and Citrus Salad in Taste of Home Cooking School Collection Spring 2008, p35

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MY REVIEW
Orbs User ID: 7287623 96217
Reviewed Apr. 8, 2014

"Delicious for lunch. I used a grapefruit from our tree in the salad, along with blueberries and Marcona Almonds. The dash of cinnamon added a nice flavor to the salad."

MY REVIEW
kerrynjames User ID: 5662698 120098
Reviewed Jul. 10, 2012

"We didn't love this... No particular reason, but we won't make it again. It was beautiful, though!"

MY REVIEW
Judy Hillegonds User ID: 2513094 210506
Reviewed Dec. 3, 2011

"I made this for our dinner group and it was very good. The dressing is wonderful! I used a navel orange but I think next time I will use a grapefruit for a bit more tang. Our whole group really enjoyed the salad and they asked for the recipe which is always a great endorsement."

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