Citrus Salad

[Guest guest]

Citrus Salad

 

Nice for brunches, this lettuce and fruit salad has a lightly sweetened

mint-lemon vinaigrette.

 

1/4 cup olive oil [or flax seed oil]

2 Tbs sugar (or healthy alternative sweetener such as stevia)

1 tsp finely shredded lemon peel

1 Tbs lemon juice

1/4 tsp salt

3 large oranges, peeled and sectioned

1 large pink grapefruit, peeled and sectioned

1 medium green onion, sliced (2 tablespoons)

1 Tbs snipped fresh mint

4 cups shredded romaine lettuce (about 6 ounces)

 

1 For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon

juice, and salt. Cover and shake well.

2 In a medium bowl place orange and grapefruit sections, onion, and mint.

Pour dressing over and toss gently. Cover and refrigerate 2 to 24 hours.

3 To serve, put romaine in a large salad bowl and top with fruit mixture;

toss lightly. Serve immediately. Makes 6 to 8 servings.

 

Servings: 6