Post by marlaoh on Sept 4, 2004 9:41:41 GMT -6
Citrus Salad
Nice for brunches, this lettuce and fruit salad has a lightly sweetened mint-lemon vinaigrette.
1/4 cup olive oil
2 Tbs sugar
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
Nice for brunches, this lettuce and fruit salad has a lightly sweetened mint-lemon vinaigrette.
1/4 cup olive oil
2 Tbs sugar
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