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Crisp Citrus Tossed Salad

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


  • 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
  • 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


  • 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.
Nutrition Facts
1-3/4 cups: 133 calories, 7g fat (1g saturated fat), 0 cholesterol, 153mg sodium, 19g carbohydrate (14g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1 fat.

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  • Lori H.
    Nov 12, 2012

    <p>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.</p>

  • lurky27
    Aug 3, 2009

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