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Citrus Salad

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Course: Salad
Servings: 4


  • 2 oranges
  • 1 red grapefruit
  • 2 Tbsp. orange juice
  • 2 Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar
  • Sweetener (as desired)
  • 4 cups spring greens
  • 2 Tbsp. toasted sliced almonds


  • Working with 1 orange at a time, cut a thin slice off the top and bottom, exposing the flesh.
  • Stand the orange upright and, using a sharp knife, thickly cut off the peel, following the contour of the fruit and removing all of the white pith and membrane.
  • Holding the orange over a small bowl, carefully cut along both sides of each section to free it from the membrane.
  • As you work discard any seeds and let the sections and any juice fall into the bowl.
  • Repeat with the other orange and the grapefruit.
  • In a separate bowl, whisk together the orange juice, olive oil and vinegar.
  • Add sweetener to taste.
  • Pour the mixture over the fruit segments and toss gently to coat evenly.
  • To serve, divide the spring greens among individual plates.
  • Top each with the fruit and dressing mixture and sprinkle each with 1/2 tablespoon pine nuts.
  • Serve immediately.
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