Simple Green Salad with Citronette

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Frisée and radicchio are both assertive, slightly bitter greens that add color and texture to any salad. Match them with mellower-flavored greens, such as red leaf lettuce, baby spinach or even Boston lettuce.

 Simple Green Salad with Citronette
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 15 minutes

  • 1/4 cup fresh orange juice

  • 1/4 cup lemon juice

  • 1/4 cup extra-virgin olive oil

  • 1 small shallot, finely chopped

  • 2 teaspoons Dijon mustard

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 4 cups torn peppery and/or bitter greens, such as frisee, watercress, radicchio or arugula

  • 8 cups mild greens, such as Boston lettuce, mesclun, baby spinach or baby romaine

  • 1/3 cup thinly sliced red onion

Directions
  1. Cover and refrigerate the dressing (Step 1) for up to 3 days. Bring to room temperature and shake before using.

  2. 6 servings, about 1 1/2 cups each (plus 2/3 cup extra dressing)

  3. Combine orange juice, lemon juice, oil, shallot, mustard, salt and pepper in a jar with a tight-fitting lid. Close the jar and shake until well combined.

  4. Place greens and onion in a large salad bowl; toss with 1/3 cup of the dressing.


Nutritional Facts

Servings
6
Per serving
Calories
44
Carbohydrates
3g
Fat
3g
Saturated Fat
0g
Monounsaturated Fat
2g
Protein
2g
Cholesterol
0mg
Dietary Fiber
1g
Potassium
272mg
Sodium
81mg
Added Sugars
0g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
0
Vitamin A (63% daily value)
Vitamin C (27% dv)

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2 replies

Anonymous
Anonymous 2014-06-05 01:12:45 -0500 Report

Recipe makes a scant one cup of dressing. At 1/3 cup per serving, that's only three servings. But there's six sevings of greens. Need to double the dressing for this recipe to come out right. Don't understand what Direction #2 means by "2/3 cup extra dressing."