Holiday Citrus Salad
Serves 8.
This recipe is from "Better Homes and Gardens Special Interest Publications Holiday Cooking" (1997).
Dressing:
1/3 c. oil
¼ c. white wine vinegar
2 tbsp. honey
1 tbsp. coarse-grained brown or Dijon-style mustard
Recipe: Holiday Citrus Salad
May 23, 2008 at 4:24PM
1 tsp. caraway seeds
½ tsp. orange peel, finely shredded
1/8 tsp. freshly ground pepper
Marinated vegetables:
2 c. jicama, peeled and cut in thin strips
2 c. red, yellow or green bell peppers, cored and cut in thin strips
Caraway dressing
Salad:
8 c. torn mixed greens (such as romaine, leaf and butter lettuce)
2 medium oranges, peeled and sliced crosswise
4 or 5 chives, chopped
To make dressing: Place oil, vinegar, honey, mustard, caraway seeds, orange peel and pepper in a screw top jar. Cover jar and shake well. The dressing can be refrigerated for up to one week.
To marinate vegetables: Toss jicama and pepper strips together with half the caraway dressing. Cover and chill for 4 to 24 hours.
To assemble salad: Place greens in a serving bowl and drizzle with remaining dressing. Arrange orange slices around the edge of the bowl. Stir chives into jicama mixture and spoon into the center of serving bowl. Serve immediately.
Nutrition information per serving:
Calories139
Carbohydrates14 g
Protein1 g
Fat9 g
including sat. fat1 g
Cholesterol0 mg
Sodium29 mg
Calcium35 mg
Dietary fiber4 g
Diabetic exchanges per serving: 1 bread/ starch exch. and 2 fat exch.
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