Winter citrus salad is a refreshing start for a brunch, and this is a very easy recipe to prepare.
- 4 large seedless oranges
- 2 grapefruits
- 2 blood oranges
Using a sharp knife, cut away the peel and the white pith of all the fruit.
Cut all of the fruit into sections and then cut each section in half so you have bite-sized pieces. Mix the fruit pieces together by hand in a large bowl. Chill and serve.
Use 3 seedless tangerines if blood oranges are not available.
Peeling by hand will leave the white pith. When you use a knife, you’ll get to the sweetest part of the fruit, which has a brighter color.
Nutrition Analysis: 160 cal, .5 g fat, 0 mg chol, 0 mg sodium, 39 g carbs, 10 g fiber, 28 g sugar, 3 g protein.
Laura Hahn, winner of Philadelphia’s NBC’s Next Local TV Chef competition, operates a restaurant consulting company. She recently published a gluten-free cookbook, Around the World, One Gluten-Free Meal at a Time, and blogs about gluten-free food at GuiltFreeFoodieCutie.com.