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Nutrition Facts
Serving Size 1 (722g) Recipe makes 6 servings The following items or measurements are not included below: pimiento
Calories 280
Calories from Fat 98		(35%)
Amount Per Serving		%DV
	Total Fat 11.0g	16%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 484mg		20%
Potassium 1688mg		48%
Total Carbohydrate 41.0g		13%
	Dietary Fiber 18.1g	72%
	Sugars 16.1g
Protein 11.2g		22%
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Spanish Citrus Salad

Recipe #335892 | 3 hours | 3 hours prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: KateL
Nov 8, 2008

Entered for safe-keeping. From Mrs. J Siemmons, Jackson, Michigan, as submitted to BH&G. Pimento and red kidney beans set this salad apart.

SERVES 6 (change servings and units)

Ingredients

3 large oranges, peeled and sectioned (1 1/2 cups)
15 ounces canned red kidney beans, drained
1/2 cup celery, chopped
1 small onion, sliced and separated into rings
1 tablespoon parsley, snipped
1 tablespoon pimiento, chopped
1/3 cup unsweetened grapefruit juice
1/4 cup salad oil
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon dried thyme, crushed
5-6 romaine leaves, for garnish

Directions

1
Cut orange sections in half crosswise.
2
In a large bowl, combine oranges, kidney beans, celery, onion, parsley and pimiento.
3
Blend remaining ingredients together; pour over mixture in bowl.
4
Chill several hours, stirring several times.
5
Serve in romaine-lined bowl.

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Featured Reviews for This Recipe

From: FloridaNative

On May 22, 2009

This was SO easy to make and so very delicious. Made it for our dinner tonight and we loved it. As some other reviewers suggested, I used fresh orange juice with the oranges and kidney beans, olive oil and celery salt as I had no celery in the house. I used a light raspberry vinegar and it gave the salad a slight sweetness that was very refreshing. Loved the oregano and thyme blending with the fruit. Served on butter lettuce leaves ~ DELICIOUS. Will definitely put this in the keeper cookbook ~ made for ZWT5 ~ SPAIN.

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From: KITTENCAL

On Nov 14, 2008

I made this salad as stated using all ingredients although I did a few amount adjustments, I would probably try this with orange juice next time instead of the grapefruit, my fruit-loving DH really enjoyed this salad, thanks for sharing Kate!

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From: CaliforniaJan

On May 13, 2009

I made this salad for ZWT 5's Valencia Challenge and was glad I did. It went with my Spanish supper and was a standout on its own. I made it as directed and also found the grapefruit juice-based vinaigrette a little too tart. I added about 1 Tablespoon sugar and it was perfect. Thanks Kate for posting it and I've now tucked it into my own cookbook!

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