3 oranges or 2 grapefruit, peeled, sectioned, and seeded
1 1/2 cups peeled jicama, cut into thin strips
1 medium red onion, sliced and separated into rings
1/3 cup vinaigrette (see below)
3/4 cup frozen orange juice concentrate, thawed
1/4 cup vinegar
2 Tbsp olive oil
1/4 cup water
1/4 tsp pepper
Optional Vinaigrette ingredients:
1 medium clove garlic
1/2 tsp grated gingerroot
1 tsp snipped fresh thyme or basil, or 1/4 tsp dried thyme or crushed basil
Choose from four fabulous flavors of vinaigrette to add a gourmet touch to this salad. Because orange juice concentrate replaces part of the oil included in a vinaigrette, these vinaigrettes have only 2 g of fat and 34 calories per Tbsp instead of 6 g of fat and calories.
In a large salad bowl combine torn mixed greens, orange or grapefruit sections, jicama, and onion rings. Drizzle with the vinaigrette of your choice (see below); toss. Serve at once.
In a screw-top jar, combine basic vinaigrette ingredients. Shake well to mix. Cover and chill for up to 1 week. Before using, let stand at room temperature about 15 minutes, then shake well. Makes 1 1/2 cups dressing.
To 1/3 cup Citrus Vinaigrette, add 1 medium clove garlic, crushed.
To 1/3 cup Citrus Vinaigrette, add 1/2 tsp grated gingerroot.
To 1/3 cup Citrus Vinaigrette, add 1 tsp snipped fresh thyme or basil or 1/4 tsp. dried thyme or basil crushed.
Citrus Tossed Salad and Vinaigrette Dressings
Serving Size 1/6 of recipe
Amount Per Serving
Calories 61 Calories from Fat 0
% Daily Value (DV)*
Total Fat 0g
Saturated Fat 0g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000-calorie diet.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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