Red Lettuce Salad with Citrus Vinaigrette

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

Yield: 6 servings (serving size: about 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 68
  • Calories from fat: 33%
  • Fat: 2.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.6g
  • Carbohydrate: 11g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 108mg
  • Calcium: 57mg


  • 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


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