We love salad, and tangelos are even available in our small Midwestern town this time of year. We like Clementines just as well, and they had those too. Romaine and celery are also abundant and reasonably priced, and the pimiento is pretty and tasty, so this salad is a winter winner. Next time I’ll just put the salad mixture on a bed of torn romaine however – easier to eat.
This recipe is reasonable calorie-wise for a salad with full fat dressing, because the dressing is measured and combined with the fruit mixture first, then added to the greens. I used Myrna’s Italian Dressing.
Zesty Tangelo Salad
4 Large Tangelos -- or 6 tangerines
1 Cup Celery -- thinly sliced
¼ Cup Italian Salad Dressing
2 Tablespoons Pimiento -- sliced
¾ Teaspoon Salt
Romaine Lettuce Leaves
Peel fruit; separate into sections; remove seeds if any.
In a large bowl, combine celery, salad dressing, pimiento and salt; add fruit and gently toss to coat with dressing.
To serve: Line salad bowl with romaine leaves, spoon mixture onto romaine.
"Good Housekeeping Illustrated Cookbook"
Per Serving: 110 Calories; 5g Fat (37.4% calories from fat); 1g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 361mg Sodium. Exchanges: 0 Vegetable; 1 Fruit; 1 Fat.