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Citrus tossed salad

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    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
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Makes 6 side-dish servings

- 6 torn mixed salad greens
- 3 oranges or 2 grapefruit, peeled, sectioned, and seeded 1 1/2 cups peeled jicama cut into thin strips
- 1 medium red onion, sliced and separated into ring 1/3 cup
- Citrus Vinaigrette or another flavor vinaigrette

Choose from four fabulous flavors of vinaigrette to add a gourmet touch to this salad. Because orange juice concentrate replaces part of the oil included in a vinaigrette, these vinaigrettes have only 2 g of fat and 34 calories per tablespoon instead of 6 g of fat and calories.

In a large salad bowl combine torn mixed greens, orange or grapefruit sections, jicama, and onion ring. Drizzle with the vinaigrette; toss. Serve at once.

Nutritional Analysis Per Serving: 83 calories, 2 g protein, 14 g carbohydrate, 3 g total fat (0 g saturated fat), 0 mg cholesterol, and 2 g dietary fiber, 26 mg sodium.

Citrus Vinaigrette: In a screw-top jar combine 3/4 cup frozen orange juice concentrate, thawed; 1/4 cup vinegar; 1/4 cup olive oil; 1/4 cup water; and 1/4 teaspoon pepper. Shake well to mix. Cover and chill for up to 1 week. Before using, let stand at room temperature about 15 minutes, then shake well. Makes 1 1/2 cups dressing.

Garlic-Citrus Vinaigrette: To 1/3 cup Citrus Vinaigrette add 1 medium clove garlic, crushed.
Ginger-Citrus Vinaigrette: To 1/3 cup Citrus Vinaigrette add 1/2 teaspoon grated gingerroot.
Herb-Citrus Vinaigrette: To 1/3 cup Citrus Vinaigrette add 1 teaspoon snipped fresh thyme or basil or 1/4 teaspoon dried thyme or basil crushed.

Courtesy of the Florida Department of Citrus and www.5aday.com

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