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Mixed Citrus Salad
Source: The Joslin Diabetes Healthy Carbohydrate Cookbook. Copyright ©2001 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center

Bright, fresh, citrus fruits served over mesclun with a light dressing

Rating:
Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 119.9
Total Carbs 23.7 g
Dietary Fiber 4.6 g
Sugars 14.9 g
Total Fat 3.2 g
Saturated Fat 0.3 g
Unsaturated Fat 1.3 g
Potassium 180.8 mg
Protein 2.3 g
Sodium 26.9 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 1/2 Fruits
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  large oranges
1 each  medium lemons
3 cup  cold water
1 each  medium blood oranges
1 each  medium grapefruit
1 each  medium limes
2 each  medium tangerines
1 tbsp  sugar
1 tbsp  sherry vinegar
1 tbsp  canola oil
6 cup  salad greens
2 each  large shallots
3 tbsp  fresh basil
1 tbsp  chopped walnuts
1 pinch  black pepper
Directions
  1. Using a citrus zester or a handheld fine grater, zest the navel orange and lemon. Place the zest in a small bowl and cover with boiling water. Let stand for 3 minutes; drain and scatter the zest strips on paper towels to dry. Set aside.
  2. Working over a large bowl to catch any juice, peel the navel orange, lemon, blood orange, grapefruit, lime, and tangerines, removing all white pitch. Thinly slice each fruit crosswise and discard any seeds. Set the fruit slices aside.
  3. To the collected fruit juices, whisk in the sugar, vinegar and oil. Set aside.
  4. To arrange the salads, divide the mesclun among 6 large plates. Arrange the citrus slices on top in a decorative pattern, mixing the colors, sizes, and flavors.
  5. In a small bowl. combine the shallots, basil, and walnuts; sprinkle the mixture over each salad. Again whisk the dressing and drizzle over each salad. Grind pepper on top and sprinkle with the reserved citrus zests. Serve at once.

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