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.
