Citrus Tossed Salad Choose from four fabulous flavors of vinaigrette to add a gourmet touch to this salad. Because Florida Orange Juice Concentrate replaces part of the oil included in a vinaigrette, these vinaigrettes have only 2 grams of fat and 34 calories per tablespoon instead of 6 grams of fat and 54 calories. 6 cups torn mixed salad greens 3 Florida Oranges or 2 Florida Grapefruit, peeled, sectioned, and seeded 1-1/2 cups peeled jicama cut into thin strips 1 medium red onion, sliced and separated into rings 1/3 cup Citrus Vinaigrette or other flavor vinaigrette (see recipes, below) In a large salad bowl combine torn mixed greens, orange or grapefruit sections, jicama, and onion rings. Drizzle with the vinaigrette; toss. Serve at once. Makes 6 side-dish servings. NUTRITION FACTS PER SERVING: 83 cal., 2 g pro., 14 g carbo., 3 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g dietary fiber, 26 mg sodium. Daily value: 79% vit. C, 20% vit. A, 24% folate. CITRUS VINAIGRETTE: In a screw-top jar combine 3/4 cup frozen Florida Orange Juice Concentrate, thawed; 1/4 cup vinegar; 1/4 cup olive oil; 1/4 cup water; and 1/4 teaspoon pepper. Shake well to mix. Cover and chill for up to one week. Before using, let stand at room temperature about 15 minutes, then shake well. Makes 1-1/2 cups dressing. GARLIC-CITRUS VINAIGRETTE: To 1/3 cup Citrus Vinaigrette add 1 medium clove garlic, crushed. GINGER-CITRUS VINAIGRETTE: To 1/3 cup Citrus Vinaigrette add 1/2 teaspoon grated gingerroot. HERB-CITRUS VINAIGRETTE: To 1/3 cup Citrus Vinaigrette add 1 teaspoon snipped fresh thyme or basil or 1/4 teaspoon dried thyme or basil, crushed.
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