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So much sweet crunch for so little cash. This simple salad can be made with grapefruit, oranges or clementines.

Crunchy Citrus Salad

25 min

| Serves 6 |

173 calories per serving

Ingredients

Salad

  • 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

Directions

crunchy citrus salad

Crunchy Citrus Salad with clementines

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.

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