Mixed Citrus Salad

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* Exported from MasterCook Mac *

 

Mixed Citrus Salad

 

Recipe By : The Joslin Diabetes Healthy Carbohydrate Cookbook

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large navel orange

1 lemon

boiling water

1 blood orange

1 large grapefruit (ruby red)

1 lime

2 honey tangerines

1 tablespoon sugar

1 tablespoon sherry vinegar

1 tablespoon canola oil

6 cups mesclun greens (or mixed baby) -- rinsed &

crisped

2 large shallots -- minced

3 tablespoons fresh basil -- minced

1 tablespoon walnuts -- chopped

freshly ground pepper -- to taste

 

Using a citrus zester or a handheld fine grater, zest the navel orange

and lemon. Place the zest in a small bowl and cover with boiling water.

Let stand for 3 minutes; drain and scatter the zest strips on paper

towels to dry. Set aside.

 

Working over a large bowl to catch any juice, peel the orange, lemon,

blood orange, grapefruit, lime and tangerines, removing all the white

pith. Thinly slice each fruit crosswise and discard any seeds. Set the

fruit slices aside.

 

To the collected fruit juices, whisk in the sugar, vinegar, and oil. Set

aside.

 

To arrange the salads, divide the mesclun among 6 large plates. Arrange

the citrus slices on top in a decorative pattern, mixing the colors,

sizes, and flavors. In a small bowl, combine the shallots, basil, and

walnuts; sprinkle the mixture over each salad. Again whisk the dressing

and drizzle over each salad. Grind pepper on top and sprinkle with the

reserved citrus zests. Serve at once.

 

This recipe serves 6.

 

Source: " The Joslin Diabetes Healthy Carbohydrate Cookbook "

Published in the Denver Post, Wednesday, December 12, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 42 Calories; 3g Fat (45% calories

from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium

 

NOTES : For the mixed greens, use an organic mix of mesclun — a blend of

8 to 12 different types of baby lettuce leaves, wild greens, savory

herbs, and edible flower petals. If your market doesn't have blood

oranges, substitute a mineola or mandarin orange.

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