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Mixed Greens with Citrus

Misticanza con gli Argrumi
Citrus salads are refreshing and a nice change from just a mixed green salad and they are especially welcome in winter, when salad greens are often not at their best.



1 large grapefruit, peeled and sectioned

1 blood orange or navel orange, peeled and sectioned

6 cups mixed greens, such as arugula, endive, romaine & spinach, washed and spun dry


1 small shallot, minced

3 tablespoons Filippo Berio Extra Virgin Olive Oil

1 tablespoon white vinegar

1/2 cup citrus juice

Salt to taste


Whisk the dressing ingredients in a shallow bowl.  Add the grapefruit and orange segments to the dressing.  Cover with plastic wrap and allow to stand for 30 minutes.

Place the greens in a salad bowl.  Carefully pour the dressing and citrus over the greens.  Gently toss to coat the leaves with the dressing.  Serve immediately.

Variation:  When pomegranate seeds are available, sprinkle them over the dressed salad before serving.


This recipe is featured on show 1818, Healthy Salads – Insalata Sane.


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