Red Grapefruit, Feta and Mint Salad
Greene River Marketing/ Tropicana
2 Tropicana* fresh
red grapefruits
1 cucumber, halved
lengthwise and sliced
1 medium red onion,
thinly sliced
1 cup crumbled
feta cheese
2 tablespoons chopped
fresh mint
1 cup kalamata olives
(optional)
2 tablespoons high-quality
balsamic vinegar
Use a small sharp knife to peel grapefruit and remove
the grapefruit segments. Discard the membrane.
Place grapefruit, cucumber, red onion, feta, mint and
olives in a bowl and toss with balsamic vinegar.
Divide among serving plates. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Grape and Orange Spinach Salad
Nature’s Partner/Kings River Packing
1 6-ounce bag
baby spinach
1/2 cup sliced almonds,
toasted
3/4 cup Nature’s Partner*
green seedless
grapes, halved
3/4 cup Nature’s Partner*
red seedless
grapes, halved
2 Kings River* oranges,
peeled and cut into
bite-size pieces
1/2 cup feta cheese
crumbles
Raspberry vinaigrette
dressing
Combine spinach, almonds, grapes, oranges and feta
in a large bowl, mixing well.
Spoon the salad onto individual plates and serve with
raspberry vinaigrette dressing. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
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