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Orange, Grapefruit & Onion Salad
Prep Time:
15 minutes
Cook Time:
0 minutes
Makes:
6 - 8 servings
Ingredients

2 Ruby Red grapefruit

4 small navel oranges

3/4 cup La Martinique True French Vinaigrette Dressing

1 small head Boston lettuce

1/2 sweet onion

Directions


Remove peel from grapefruits and oranges with a sharp knife. Slice cro
sswise into thin slices and remove seeds. Place slices in a shallow gl
ass pan; handle carefully to avoid breaking slices apart. Pour dressin
g over grapefruit and orange slices. Cover and refrigerate 30 minutes.
Meanwhile, remove lettuce leaves from core; wash, trim ends and dry. R
emove and discard outer layer of onion and slice half of onion into ve
ry thin slices; separate into rings.
Set aside until ready to serve salad. Arrange 2 to 3 lettuce leaves on
individual plates.
Carefully overlap grapefruit and orange slices over lettuce on each pl
ate. Sprinkle with onion rings and serve immediately

Nutritional Information


Calories: 182, Fat Calories: 130, Total Fat: 4g, Saturated Fat: 4g, Ch
olesterol: 0mg, Sodium: 324mg, Carbohydrates: 14g, Dietary Fiber: 0g,
Protein: 1g, Iron: 1mg, Calcium: 4, VitaminC: 107%, VitaminA: 8%

Source


H-E-B Cooking Connection