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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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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 3.2 Fat, 0.7 Vegetables, 1.1 Fruits, 0.1 Other Carbs, 0.0 Starch, 0.0 Lean Meat

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

1.0
1 each large oranges 1.0
1 each medium lemons 3.0
3 cup cold water 1.0
1 each medium blood oranges 1.0
1 each medium grapefruit 1.0
1 each medium limes 2.0
2 each medium tangerines 1.0
1 tbsp sugar 1.0
1 tbsp sherry vinegar 1.0
1 tbsp canola oil 6.0
6 cup salad greens 2.0
2 each large shallots 3.0
3 tbsp fresh basil 1.0
1 tbsp chopped walnuts 1.0
1 pinch black pepper

Directions

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.
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.
To the collected fruit juices, whisk in the sugar, vinegar and oil. Set aside.
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.
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.