For the dressing I used instead: 2 parts Blood Orange Olive Oil and 1 part Strawberry Balsamic Vinegar. I also added a bit of Feta Cheese like someone suggested. Have a Walnut allergy so used some pecans. I got so many compliments on this 4th of July.
Mixed Citrus Green Salad
Toss mixed salad greens with flavorful fruit, walnut halves, and a homemade orange-poppy seed dressing for a fresh and delicious side salad that pairs well with most main dishes.
More From Cooking Light
- Calories: 173
- Fat: 8.6g
- Saturated fat: 1.4g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 3.8g
- Protein: 3.3g
- Carbohydrate: 23.5g
- Fiber: 2.3g
- Cholesterol: 4mg
- Iron: 0.8mg
- Sodium: 53mg
- Calcium: 60mg
- 1 cup red seedless grapes, halved
- 2 (5-ounce) bags mixed salad greens
- 1 (11-ounce) can mandarin oranges, drained
- 1 (8-ounce) container pineapple chunks, drained
- 1 (8-ounce) container red grapefruit, drained
- 7 tablespoons Orange-Poppy Seed Dressing
- 21 walnut halves, toasted
- 1. Combine first 5 ingredients in a large bowl. Arrange 2 cups salad on each of 7 plates; drizzle with 1 tablespoon Orange-Poppy Seed Dressing (reserve remaining dressing for another use). Top each serving with 3 walnut halves.
"I love to experiment, so I'm always creating recipes. The dressing in this salad is one I've been making a long time for fruit salad, but it also works well on leafy greens. Bagged salad mixes are a great time-saver, and you can throw a meal together in no time by adding a protein such as grilled chicken or shrimp." —Recipe Author and Sides & Salads Finalist, Debra Keil, Owasso, Okla.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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