SPE Certified

Menu

SPE BLOG

Recipes

Winter Citrus Salad Recipe

Winter Citrus Salad Recipe

This delicious salad is packed with Vitamin C, which may help fight off infections during these cold winter months!

Makes 4 servings

1 navel orange, segmented
1 pink grapefruit, segmented
1 white grapefruit, segmented
1 small head bibb lettuce, chopped
2 endives, chopped
1 small head raddichio, chopped
1 ripe avocado, sliced
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
¼ tsp salt
¼ cup toasted pepitas (pumpkin seeds)
2 tbsp fresh chives, chopped
pepper to taste

Directions


To segment the orange and grapefruits, run a sharp knife just under the peel so that the peel and white pith is removed. Then slice along either side of the citrus membrane resulting in a cleaned citrus segment.

Put segments of the orange and grapefruit in a strainer over a bowl (about ¼ to ½ cup). The strained citrus juice will be used in the vinaigrette.

Wash and dry the lettuce, endive and radicchio leaves and place them into a large bowl.

Slice the avocado and add it to the lettuces along with the remaining citrus segments.

Add the olive oil, vinegar, salt and pepper to taste to ¼ cup reserved citrus juice and whisk well.

Pour vinaigrette over lettuce, citrus and avocado and toss well.

Garnish with toasted pepitas and chives.

Nutritional information per serving:


Calories: 240kcal
Fat: 16g
Saturated Fat: 2.5g
Carbs: 26g
Sodium: 180mg
Fiber: 8g
Protein 4g
Potassium: 830mg
Vitamin A: 45%DV
Vitamin C: 130%DV

healthy appetizers, salad, citrus, orange, grapefruit


Latest Posts Subscribe to the SPE RSS feed

Recipes

Recipes

Recipe: Cauliflower Tabouleh

March 27, 2017 by Kristy Del Coro, Senior Culinary Nutritionist

If you're watching your carbs, Kristy's Cauliflower Tabouleh is a great away to enjoy this grain-free version of this Mediterranean side dish.


Recipes

Recipes

Recipe: Tuna Salad with Chickpea “Mayo”

February 8, 2017 by Kristy Del Coro, Senior Culinary Nutritionist

Chickpea liquid, or aquafaba, is popping up in more and more recipes. In her tuna salad, Kristy uses chickpeas and the aquafaba to make a chickpea "mayo" for a lighter take on this lunch staple.


Connect


Blog Search


Categories


SPE Certified Newsletter

Sign up for news on the latest SPE-certified venues, events and SPE updates.

We will never share your personal information with a third party.