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Mixed Citrus Salad

By
Test Kitchen
Spring 2017
Holiday 2019
A colorful medley of citrus slices tossed in a sweet-tangy maple-lime dressing and lightly spiced with cinnamon—perfect as a refreshing side or brunch addition.

Recipe Information

Total Time:
Yield:
10 to 12 side dish servings

Ingredients

2 pink grapefruit


3 blood oranges


2 navel oranges


1 clementine

1 tangelo

Dash flaky sea salt


2 tablespoons extra-virgin olive oil

2 tablespoons pure maple syrup


1 tablespoon fresh lime juice

¼ teaspoon ground cinnamon

Fresh mint, optional

Directions

  1. Cut each end off the grapefruit and oranges. Cut the peel and pith off the sides so only the fruit remains. Peel the clementine and tangelo. Slice all citrus into ¼-inch slices. Arrange the slices on a serving platter. Sprinkle with salt.
  2. For dressing, in a small bowl whisk together olive oil, maple syrup, lime juice and cinnamon. Drizzle over fruit. If desired, garnish with mint.

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