RECIPE: A healthy lunch to help you fight the flu

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SPRINGFIELD, Mo. Winter Citrus Salad
Courtesy: Dietitian Lindsay Sparks of Mercy Hospital
Serves: 4-6


1/3 cup extra-virgin olive oil
¼ cup red wine vinegar
½ teaspoon Dijon mustard
1 small garlic clove, minced
Salt and pepper to taste

Salad Mix
5 oz. mixed baby greens (about 3 cups, packed)
2 cups orange varieties and pink grapefruit, peeled and sliced
½ small red onion, thinly sliced (about ¼ cup)
8 oz. baby Portabella mushrooms, thinly sliced
½ cup slivered almonds, toasted


Whisk ingredients for dressing together in a small bowl. Mix together
the greens, citrus slices, red onion, mushrooms, and toasted almonds
in a large salad bowl. Drizzle dressing over salad mix when ready to serve.

Nutrition Facts
Per 1-2 cups serving

Calories: 211
Total Fat: 18 grams
Saturated Fat: 2 grams
Total Carbohydrate: 12 grams
Fiber: 4 grams
Protein: 4 grams
Vitamin A: 36% Daily Value
Vitamin C: 50% Daily Value

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