Recipe: Low-Fat Citrus Tossed Salad with Citrus Vinaigrette and Variations

Low-Fat Citrus Tossed Salad with Citrus Vinaigrette and Variations
rec.food.recipes/Dancer (2000)
Makes 6 side-dish servings

6 cups torn mixed salad greens
3 oranges or 2 grapefruit, peeled, sectioned, and seeded
1 1/2 cups peeled jicama cut into thin strips
1 medium red onion, sliced and separated into rings
1/3 cup Citrus Vinaigrette or other flavor vinaigrette (see recipes, below)

In a large salad bowl combine torn mixed greens, orange or grapefruit sections, jicama, and onion rings. Drizzle with the vinaigrette; toss. Serve at once.

CITRUS VINAIGRETTE
Makes 1-1/2 cups dressing

In a screw-top jar combine:
3/4 cup frozen Florida Orange Juice Concentrate, thawed
1/4 cup vinegar
1/4 cup olive oil
1/4 cup water
1/4 teaspoon pepper

Shake well to mix. Cover and chill for up to one week. Before using, let stand at room temperature about 15 minutes, then shake well.

GARLIC-CITRUS VINAIGRETTE: To 1/3 cup Citrus Vinaigrette add 1 medium clove garlic, crushed.

GINGER-CITRUS VINAIGRETTE: To 1/3 cup Citrus Vinaigrette add 1/2 teaspoon grated ginger root.

HERB-CITRUS VINAIGRETTE: To 1/3 cup Citrus Vinaigrette add 1 teaspoon snipped fresh thyme or basil or 1/4 teaspoon dried thyme or basil, crushed.