Citrus tossed salad

 
                            Citrus Tossed Salad
 
 Recipe By     : American Cancer Society/Florida Department of Citrus, 1998
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      cups          torn mixed salad greens
    3                    florida oranges -- peeled
                         --sectioned -- and seeded
                         -- or 2 florida
                         -- grapefruit
    1 1/2  cups          peeled jicama
                         --cut into thin strips
    1      medium        red onion -- sliced
                         --and separated into rings
      1/3  cup           citrus vinaigrette -- recipe below
 
 In a large salad bowl combine torn mixed greens, orange or grapefruit
 sections, jicama, and onion rings. Drizzle with the 1/3-cup vinaigrette;
 toss. Serve at once.
 
 Makes 6 (1 3/4-cup) servings.
 
 Citrus Vinaigrette: In a screw-top jar combine 3/4 cup frozen Florida
 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.
 
 Nutrition facts per serving: 83 cal., 2 g pro., 14 g carbo., 3 g total fat
 (0 g sat. fat), 0 mg cholesterol, 2 g dietary fiber, 26 mg sodium. Daily
 Value: 79% vit. C, 20% vit. A, 24% folate.
 
 
 Notes: Florida Orange Juice Concentrate replaces part of the oil found in
 most vinaigrettes. The result is a full flavored dressing with only 2 grams of
 fat and 34 calories per tablespoon, instead of 6 grams of fat and 54
 calories.
 
 
 
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