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.
Recommended: 33 Bright Winter Salads
- 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
- 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
Reviews for Mixed Greens and Citrus Salad
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Reviewed Jul. 10, 2012
"We didn't love this... No particular reason, but we won't make it again. It was beautiful, though!"
Reviewed Dec. 3, 2011