Red Lettuce Salad with Citrus Vinaigrette

Make the vinaigrette up to a day ahead; toss with the salad just before serving.


6 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 68
Caloriesfromfat 33 %
Fat 2.5 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.8 g
Protein 1.6 g
Carbohydrate 11 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 108 mg
Calcium 57 mg


1 1/2 tablespoons fresh orange juice
1 1/2 tablespoons fresh grapefruit juice
1 teaspoon grated lemon rind
2 teaspoons extravirgin olive oil
1 teaspoon fresh lemon juice
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 cups torn red leaf lettuce
2 cups torn radicchio
1/3 cup dried cranberries
1 tablespoon roasted sunflower seed kernels


Combine first 8 ingredients in a large bowl, stirring with a whisk. Add lettuce and remaining ingredients; toss gently to coat.

Donata Maggipinto,

Cooking Light

October 2004
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