Simple Green Salad with Citronette

Simple Green Salad with Citronette

Frisée and radicchio are both assertive, slightly bitter greens that add color and texture to any salad. Match them with mellower-flavored greens, such as red leaf lettuce, baby spinach or even Boston lettuce.

From EatingWell: March/April 2012
Yield: 6 servings, about 1 1/2 cups each (plus 2/3 cup extra dressing)
Active Time: 15
Total Time: 15


  1. 1/4 cup fresh orange juice
  2. 1/4 cup lemon juice
  3. 1/4 cup extra-virgin olive oil
  4. 1 small shallot, finely chopped
  5. 2 teaspoons Dijon mustard
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon freshly ground pepper
  8. 4 cups torn peppery and/or bitter greens, such as frisee, watercress, radicchio or arugula
  9. 8 cups mild greens, such as Boston lettuce, mesclun, baby spinach or baby romaine
  10. 1/3 cup thinly sliced red onion


  1. Combine orange juice, lemon juice, oil, shallot, mustard, salt and pepper in a jar with a tight-fitting lid. Close the jar and shake until well combined.
  2. Place greens and onion in a large salad bowl; toss with 1/3 cup of the dressing.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days. Bring to room temperature and shake before using.


Nutrition Per Serving: 44 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 3 g carbohydrates; 2 g protein; 1 g fiber; 81 mg sodium; 272 mg potassium.

Nutrition Bonus: Vitamin A (63% daily value), Vitamin C (27% dv)

0 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat