Florida Salad with Oranges and Grapefruits
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
290
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 290 kcal | (14 %) | ||
| Protein | 6.1 g | (6 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 22 g | (15 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams each Field and Frisée
- 2 tablespoons each coriander and Basil
- 4 Oranges
- 4 pink Grapefruit
- 1 small Corn kernel (canned)
- 4 Tbsps lemon juice
- 4 Tbsps Orange juice
- 2 tsps Dijon mustard
- 2 Tbsps vegetable oil
- 2 garlic cloves
- Salt and cayenne pepper
- 1 pinch sugar
- 4 Tbsps Macadamia Nuts
Preparation steps
1.
Rinse lettuce, spin dry and tear into bite size pieces. Rinse herbs and shake dry. Mix lettuce in a bowl with herbs.
2.
Peel oranges and grapefruit, cut into segments and collect resulting juice. Drain corn.
3.
For the vinaigrette, mix collected citrus juice in a bowl with lemon juice, orange juice, mustard and oil. Peel garlic and squeeze through a press into the bowl, mix and season with salt, cayenne pepper and sugar.
4.
Mix salad herb mixture with half of vinaigrette, mix and let rest briefly in a cool place. Arrange herb mixture on plates, cover with citrus segments and corn and drizzle with remaining vinaigrette. Chop macadamia nuts. Serve garnished with macadamia nuts.
