Citrus Salad with Honey Nut Dressing

A refreshing and low fat winter citrus salad.

Serves: 4
Cook Time: 0

Ingredients

• 1/4 cup grape seed oil (can substitute canola oil)
• Juice from two juice oranges
• Juice from one lemon
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1/4 teaspoon pepper
• Salt to taste
• 8 cups baby arugula (can substitute mixed greens)
• 1 pink grapefruit, in segments
• 1 orange, in segments
• 1 cup cold green grapes
• 1/2 cup dried, sweetened cranberries (such as Craisins)
• 1 cup pecans, toasted and chopped

Steps

In a medium bowl whisk together the oil, orange juice, lemon juice, vinegar, honey, pepper and salt. Place the salad greens on a plate. Top the arugula with the grapefruit segments, orange segments, grapes, cranberries and pecans. Drizzle the dressing over the entire salad.

Serving Suggestions

Serve alongside your favorite grilled meat for dinner, or by itself for lunch.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

cali
Great Salad!! I omitted the cranberries and added jicama, a few raspberries, shredded carrots and some crumbled goat cheese. It was excellent! The jicama added crunch and the goat cheese some tang. This is a definate keeper!

Mo K.
Made this for Easter supper this weekend. Both hubby and I loved it! I used a little grapeseed oil I had on hand, but mostly the "Enova" type.
Also, I added a little shredded carrot. It has such a refreshing taste!

I will be proud to serve this to guests this summer when we start BBQ'ing.