nutritional information

Per 3/4-cup serving:

  • Calories: 142
  • Protein: 3 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 27 g
  • Cholesterol: 0 mg
  • Sodium: 427 mg
  • Fiber: 3 g
  • Sugar: 20 g

Citrus Salad

Citrus Salad

Serves 4

30 minutes or fewer

Look for stunningly red-fleshed blood oranges, which are just coming into season, to make this salad.
  • 2 Tbs. agave syrup
  • 1 ½ Tbs. lime or lemon juice
  • 1 Tbs. low-sodium soy sauce
  • ½ tsp. salt
  • ¼ tsp. red pepper flakes
  • 2 oranges or blood oranges
  • 1 grapefruit
  • 1½ cups coarsely chopped arugula
  • 1 shallot, peeled, thinly sliced crosswise, and loosened into strands (¼ cup)
  • 2 Tbs. coarsely chopped mint leaves
  • 2 Tbs. crushed roasted peanuts or dry-roasted almond slivers, for garnish
  • 1 Tbs. toasted sesame seeds, for garnish

To make Dressing:

1. Mix all ingredients together in bowl. Taste for balance of sweet, sour, salty, and spicy, adjusting seasonings as necessary. Set aside.

To make Salad:

2. Slice ends off oranges and grapefruit. Stand fruit on cutting board, and slice away skin and pith from outside with knife. Cut fruit segments from membranes, and transfer to bowl; toss lightly with arugula, shallot, and mint. Toss with Dressing. Serve garnished with peanuts and sesame seeds.

January 2010 p.75

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neha - 2014-02-03 02:30:32

I've made this twice in as many days, even though it takes a while to cut the citrus away from the membranes. It is totally worth it. First time I used grapefruit, tangerines and pomelo. Second time just grapefruit and pomelo. The bitter citrus with arugula, chopped almonds and savory dressing are out of this world!

Ruth - 2013-01-28 22:40:15

I serve this salad as part of our dinner this evening. It was absolutely delicious! I added a little more arugula and mint then suggested and it was just perfect. Such a nice way to use the wonderful blood oranges. I'll be making this one again.

Josee - 2012-03-03 19:32:21