So much sweet crunch for so little cash. This simple salad can be made with grapefruit, oranges or clementines.
Crunchy Citrus Salad
| Serves 6 |
173 calories per serving
- 1 1/2 pounds sweet citrus such as clementines, oranges, grapefruit, or other sweet, seedless citrus
- 2 small ripe nectarines or 1 small ripe mango
- 1 small head Napa cabbage, about 1 1/2 pounds.
- 2 ounces ready-to-eat broccoli slaw
- 2 ounces inner leaves of ready-to-eat romaine lettuce
Orange Shallot Dressing
- 2 tablespoons minced shallot (about 1/2 small shallot)
- 5 tablespoons extra virgin olive oil
- 3 1/2 tablespoons white wine vinegar
- 1 1/2 tablespoons orange juice or juice from other sweet citrus
- 1 rounded tablespoon cream cheese (low-fat or regular)
- 1/8 teaspoon salt & fresh ground pepper to taste
Prepare the salad ingredients: Peel the fruit and divide into sections, removing remnants of white pith. Peel the nectarines (or mango, if using) and cut into roughly 1/2 inch pieces. Chop the cabbage, transfer to a colander and rinse under cold water. Spin dry and place in a serving bowl. Add the other ingredients, reserving some fruit for garnish.
Make the Orange Shallot Dressing*: Measure the first four ingredients into a blender. Using a small spoon or knife, add the cream cheese in roughly 1/2 teaspoon portions to the other ingredients. (This will allow the cream cheese to meld more easily with the other ingredients.) Add the salt and a few grinds of pepper and mix on a medium setting until well combined.
Assemble the salad: Toss the salad with a light coating of the dressing, about 2 – 3 tablespoons. Garnish with the reserved fruit. Drizzle on additional dressing, if desired. Serve and enjoy.
*Note: Extra dressing keeps in the fridge for several days. Scrumptious with any combination of salad greens, roast carrots, cauliflower, and beets.