This tangy winter salad recipe combines oranges and grapefruit with flavorful bitter greens. Green olives and a sprinkling of Manchego or feta cheese top off this delicious salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2012


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Combine onion, vinegar and sugar in a small saucepan. Bring to a boil; cook, stirring occasionally, for 2 minutes. Strain through a fine-mesh sieve, reserving 6 tablespoons of the cooking liquid in a large bowl. (Discard the rest.) Set the onion and liquid aside separately to cool.

  • Meanwhile, slice off an end of each orange and grapefruit so they stand upright. In careful sculpting slices, cut off the remaining peel and white pith. Slice the fruit into 1/4-inch-thick rounds. Remove any seeds. Set the rounds aside.

  • To make the dressing, add garlic and salt to the reserved onion-cooking liquid. Whisk in oil until well combined. Reserve 2 tablespoons of the dressing in a small bowl.

  • Add escarole, radicchio and parsley to the dressing in the large bowl; toss well to coat. Arrange the greens on a large serving platter. Top with the citrus rounds, the reserved onion, cheese and olives. Drizzle the reserved dressing over the top.


Make Ahead Tip: Cover and refrigerate onions (Step 1) and dressing (Step 3) in separate containers for up to 1 day.

Nutrition Facts

161 calories; protein 3.7g 7% DV; carbohydrates 13.3g 4% DV; exchange other carbs 1; dietary fiber 3g 12% DV; sugars 8.1g; fat 11.2g 17% DV; saturated fat 3.4g 17% DV; cholesterol 13.4mg 5% DV; vitamin a iu 1687.2IU 34% DV; vitamin c 40.8mg 68% DV; folate 68.7mcg 17% DV; calcium 127.5mg 13% DV; iron 0.9mg 5% DV; magnesium 20.7mg 7% DV; potassium 290.8mg 8% DV; sodium 428mg 17% DV; thiamin 0.1mg 10% DV.

Reviews (1)

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Rating: 4 stars
Delicious We had some friends over for dinner last night and I served this salad along with the Pork and Prune Ragout (also on this site). I couldn't find escarole so I substituted Swiss Chard I cut way back on the onions because not everyone likes a lot of onions and I forgot the olives. These variations notwithstanding the salad turned out really well and I received several compliments. One tip: if you haven't peeled grapefruit this way before you might want to allow a little extra time. This was my first time but with a bit of practice and a sharp knife I managed quite well. Pros: Tastes great Cons: Orange & grapefruit prep time Read More