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Citrus salad

Makes 4 servings


  • 2 blood oranges
  • 1 navel orange
  • 1 pink grapefruit
  • 1 small red onion, thinly sliced
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. olive oil
  • ¼ tsp. fresh tarragon or 1 pinch dried
  • Salt and pepper* to taste


Using a sharp knife, carefully peel and segment the citrus fruits into a large bowl. Discard excess juice (or save for a different purpose). Add onion to citrus fruit.

In small bowl or jar combine vinegar, oil and spices. Shake or whisk until well combined. Pour over fruit. Toss to coat. Refrigerate until ready to serve.

Nutrition analysis per serving: 110 calories, 3.5 g fat, 20 g carbohydrate, 2 g fiber, 1 g protein, 0 mg sodium

*salt not included in nutrition analysis

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