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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This citrus salad evolved over the years by combining a little bit of what everyone in my family likes.—Katrina Heinrich, Underhill, Vermont Ingredients:
1-1/2 cups orange juice |
1/2 cup red wine vinegar |
1/4 cup orange marmalade |
1/4 cup sugar |
1/2 teaspoon pepper |
1/4 teaspoon salt |
3 medium grapefruit, peeled and sectioned |
3 medium navel oranges, peeled and sectioned |
32 fresh asparagus, trimmed |
1 medium cucumber, thinly sliced |
1 medium onion, sliced and separated into rings |
1 medium ripe avocado, peeled and cubed |
6 cups torn romaine |
6 cups torn red leaf lettuce |
1 teaspoon minced fresh mint, optional |
Directions:
1. In a large bowl, combine the orange juice, vinegar, marmalade, sugar, pepper and salt; stir until sugar is dissolved.
2. In another large bowl, combine the grapefruit, oranges, asparagus, cucumber, onion and avocado. Add the marinade and toss to coat. Cover and refrigerate for 2 hours.
3. Drain and reserve marinade. Arrange lettuce on plates; top with fruit mixture. Sprinkle with mint if desired. Serve with reserved marinade. Yield: 12 servings.
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