Marinated Citrus Salad Recipe

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Marinated Citrus Salad Recipe

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

Ingredients

  • 1-1/2 cups orange juice
  • 1/2 cup cider or 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 tips
  • 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

Directions

In a bowl, combine the orange juice, vinegar, marmalade, sugar, pepper and salt; stir until sugar is dissolved. In another bowl, combine the grapefruit, oranges, asparagus, cucumber, onion and avocado. Add the marinade and toss to coat. Cover and refrigerate for 2 hours. 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

Nutritional Facts

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

  • 1-1/2 cups orange juice
  • 1/2 cup cider or 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 tips
  • 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
  1. In a bowl, combine the orange juice, vinegar, marmalade, sugar, pepper and salt; stir until sugar is dissolved. In another bowl, combine the grapefruit, oranges, asparagus, cucumber, onion and avocado. Add the marinade and toss to coat. Cover and refrigerate for 2 hours. 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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