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Wednesday, March 31, 2010

Mixed Citrus Green Salad

I'm going to keep the description here short and sweet...this salad is so fitting for spring. In fact, you might want to add it to your Easter meal this weekend. The honey citrus dressing was so refreshing and paired nicely with the variety of fruits in this salad. If you really hate grapefruit, you can leave it out, but I thought the tart fruit was a nice contrast to the other flavors of this salad. This will be added to our regular salad rotation!

Mixed Citrus Green Salad
from Cooking Light March 2010

-1 cup red seedless grapes, halved
-2 (5 oz) bags mixed salad greens
-1 (11 oz) can mandarin oranges, drained
-1 (8 oz) container pineapple chunks, drained (I used a 15 oz can)
-1 (8 oz) container red grapefruit, drained (I used one fresh, peeled & chopped grapefruit)
-7 tbsp orange-poppy seed dressing
-21 walnut halves, toasted (I just added a handful)

Orange-Poppy Seed Dressing (makes 1 cup plus 2 tbsp):
-1/2 cup fresh orange juice
-1/4 cup honey
-1/4 cup canola oil
-2 tbsp champagne vinegar (I substituted white wine vinegar)
-1/8 tsp salt
-1 tsp poppy seeds

1. To make the dressing, combine the first 5 ingredients in a blender and process until blended. Add poppy seeds & pulse once. Cover & refrigerate.
2. To make the salad, combine the first 5 salad ingredients in a large bowl. Arrange 2 cups salad on each plate. Drizzle with 1 tbsp orange-poppy seed dressing. Top with 3 walnut halves.
173 calories per salad serving plus 17 calories per dressing serving