Grapefruit and Tangerine Salad
Greene River Marketing
¼ cup orange juice
3 tablespoons olive oil
2 tablespoons water
1-2 tablespoons honey
½ teaspoon ground pepper
¼ teaspoon salt
Red leaf and green
leaf lettuce
2 Tropicana* grapefruit,
peeled and sectioned
1 Tropicana* navel orange,
peeled and sectioned
2 Tropicana* tangerines,
peeled and sectioned
2 pears, cored and sliced
1 cup seedless grapes
In a jar or bowl, combine orange juice, oil,
water, honey, pepper and salt; shake or stir
well. Refrigerate for 1 hour.
Line a platter with lettuce. Arrange fruit over
the lettuce. Drizzle with the dressing. Serve
immediately. Makes 6 servings.
Brands may vary by region; substitute a similar product.
Cranberry-Pecan Spinach Salad
Boskovich Farms
1 pound Boskovich Farms*
Fresh ‘n’ Quick spinach,
rinsed and torn into
bite-size pieces
In a large bowl, combine spinach, pecans, blue
cheese and cranberries. Set aside.
1 cup pecan pieces
To prepare the dressing, combine all ingredients
in a medium bowl and whisk together.
¾ cup blue cheese
crumbles (optional)
1 cup dried sweetened
cranberries
Just before serving, pour the dressing over the
spinach mixture and toss well. Makes 6-8 servings.
Tip: Toasted slivered almonds can be substituted
for the pecans.
DRESSING
* Brands may vary by region; substitute a similar product.
¼ cup white wine vinegar
¼ cup cider vinegar
½ cup vegetable oil
½ cup white sugar
2 tablespoons toasted
sesame seeds
1 tablespoon poppy seeds
2 teaspoons minced onion
¼ teaspoon paprika
Salads 71
