Mixed Citrus Green Salad

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

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. 

Yield: 7 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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.
Note:

"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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