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This recipe was provided by the Pritikin wellness center cooking school and it’s a great starter for any dinner party. I made it for myself, and loved the combination of flavors and colors in the salad. The recipe makes 12 servings, and it did keep well for a couple of days in the refrigerator (I stored the veggies separate from the lettuce).
2 bulbs fennel cut into long thin strips
1 grapefruit, supremed
2 oranges, supremed
3 mangoes, peeled and cut into long thin strips
1/4 bunch cilantro leaves, chopped
1 teaspoon chopped garlic
1 red onion, cut into long thin strips
1 red bell pepper, cut into long thin strips
1 green bell pepper, cut into long thin strips
1 carrot, cut into long thin strips
1 pound lettuce, chopped
1 tablespoon low-sodium stone ground mustard
¼ cup rice wine vinegar
2 tablespoons apple juice concentrate
Combine all fruits and vegetables, except lettuce, in a large bowl.
In a separate bowl, combine all ingredients for dressing.
Add dressing to vegetables, and let stand for 15 minutes.
Serve on a bed of chopped lettuce.
That’s it! Perfect for a hot summer day. Enjoy!
*Nutrition information includes salad only. Dressing calories will vary depending on the brand of mustard you use, but will typically add 10-20 calories to your salad.