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Preparation time: 15 minutes
Number of servings: 6
Number of 5 A Day servings: 1

• 6 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 ring
• 1/3 cup citrus vinaigrette or another flavor vinaigrette 

Choose from four fabulous flavors of vinaigrette to add a gourmet touch to this salad.

Because orange juice concentrate replaces part of the oil included in a vinaigrette, these vinaigrettes have only 2 g of fat and 34 calories per Tbsp instead of 6 g of fat and calories.

In a large salad bowl combine torn mixed greens, orange or grapefruit sections, jicama, and onion ring.

Drizzle with the vinaigrette (see below); toss. Serve at once.

Citrus Vinaigrette:
In a screw-top jar combine 3/4 cup frozen orange juice concentrate, thawed; 1/4 cup vinegar; 2 Tbsp olive oil; 1/4 cup water; and 1/4 tsp. pepper. Shake well to mix. Cover and chill for up to 1 week. Before using, let stand at room temperature about 15 minutes, then shake well. Makes 1 1/2 cups dressing.

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 tsp. grated gingerroot.

Herb-Citrus Vinaigrette:
To 1/3 cup Citrus Vinaigrette, add 1 tsp. snipped fresh thyme or basil or 1/4 tsp. dried thyme or basil crushed.

CDC Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion -
Source: Florida Department of Citrus


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