Citrus Salad
This recipe to can help make half your plate fruits and vegetables. Grapefruit sections are a great addition to fruit or green salads.
- Yield
- 8 servings
- Serving size
- 1/8 of recipe
- Rating
- 3.86 of 5 (147 ratings)
Food groups
- Fruit: 1/4 cups
- Vegetables: 1/2 cups
Ingredients
- 1 grapefruit, peeled
- 1 orange, peeled
- 10 cups fresh greens (lettuce)
- 1 small red onion, sliced thin
- Dressing
- 2 tablespoons cider vinegar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 tablespoon water
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
Directions
- Wash hands with soap and water.
- Cut fruit into bite size pieces.
- Toss with lettuce and onion.
- Mix remaining ingredients for dressing.
- Drizzle over salad and toss just before serving.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 56.46 |
| Total Fat | 1.93 g |
| Saturated Fat | 0.27 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 9.51 g |
| Dietary Fiber | 1.91 g |
| Total Sugars | 6.1 g |
| Added Sugars included | 0 g |
| Protein | 1.16 g |
| Calcium | 33 mg |
| Potassium | 198 mg |
| Sodium | 9.72 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 12 mg |
| Phosphorus | 28 mg |
| Selenium | 0 mg |
| Zinc | 0 mg |
| Vitamin A | 111 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 28 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 35 mcg |
| Folate | 29 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 0 mg |
| Choline | 10 mg |
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Source
Recipe by: Quick and Healthy, Vol.II — ScaleDown Publishing, Inc. — Brenda Ponichtera, RD
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/citrus-salad. Federal works are public domain in the United States.