Citrus Salad with Orange Vinaigrette

1/2 cup chopped walnuts or pecans
1 bag chopped romaine lettuce
2 navel oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, peeled and thinly sliced
1 cup seedless red grapes
Orange Vinaigrette
  1.  Preheat oven to 350 degrees.  Bake nuts in a single layer in a shallow pan for 6 to 8 minutes or until toasted and fragrant.
  2. Place lettuce in a large bowl.  Add orange sections and next 3 ingredients.  Drizzle with ¼ cup Orange Vinaigrette, tossing gently to coat.  Sprinkle toasted nuts over salad and serve immediately with remaining vinaigrette.
Orange Vinaigrette Ingredients:
¼ cup white wine vinegar
2 teaspoons orange zest
3 tablespoons fresh orange juice
1 tablespoon sugar
½ teaspoon salt
½ teaspoon pepper
¾ cup olive oil
Orange Vinaigrette Directions:  Whisk together first 6 ingredients in a small bowl, add oil in a slow, steady stream, whisking until blended.

Cooking With Crevolyn
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