IE 11 is not supported. For an optimal experience visit our site on another browser.

Citrus Salad

SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)
SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 fennel bulb thinly shaved
  • 2 belgian endives thinly shaved
  • 2 cup arugula washed
  • 20 cup nicoise olives, pitted
  • 20 cup pistachios
  • 1 cup orange peeled and cut into 1/8 inch rounds
  • 1 cup grapefruit peeled and cut into segments
  • Dressing
  • 1 fennel bulb thinly shaved
  • 2 belgian endives thinly shaved
  • 2 cup arugula washed
  • 20 cup nicoise olives, pitted
  • 20 cup pistachios
  • 1 cup orange peeled and cut into 1/8 inch rounds
  • 1 cup grapefruit peeled and cut into segments
  • 1/2 cup salad oil
  • 33/100 cup orange juice concentrate
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • Preparation

    Baking Directions:

    To make the dressingCombine all and season with salt and pepper.To assemble Arrange the citrus on 4 plates.Combine remaining ingredients with enough dressing to moisten. Divide on the 4 plates.