Brown Derby House Salad with Citrus Vinaigrette Recipe
Brighten up your table with the refreshing and elegant Brown Derby House Salad with Citrus Vinaigrette—a delightful medley of vibrant ingredients and zesty dressing. Featuring a crisp blend of mixed greens like arugula, baby spinach, and butter lettuce, this salad is beautifully complemented by juicy grapefruit and orange segments, creamy avocado, and sweet cherry tomatoes. A sprinkling of thinly sliced red onion, toasted nuts, and an optional hint of tangy blue cheese adds depth and crunch to every bite. The homemade citrus vinaigrette, crafted with freshly squeezed orange and lemon juice, honey, and Dijon mustard, ties it all together with a burst of sunshine. Ready in just 20 minutes, this salad is perfect as a light starter or a showstopping side. Packed with flavor, texture, and color, it’s a must-try for any salad lover looking to elevate their meal!
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Recipe Information
Ingredients
- 6 cups Mixed greens (e.g., arugula, baby spinach, and butter lettuce)
- 1 cup Grapefruit segments, peeled and pith removed
- 1 cup Orange segments, peeled and pith removed
- 1 Avocado, sliced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Crumbled blue cheese (optional)
- 0.25 cup Chopped pecans or walnuts, toasted
- 0.25 cup Olive oil
- 3 tablespoons Freshly squeezed orange juice
- 1 tablespoon Freshly squeezed lemon juice
- 1.5 teaspoons Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Wash and dry the mixed greens thoroughly. Place them in a large salad bowl.
Prepare the citrus segments by peeling the grapefruit and orange, ensuring all the pith is removed, and carefully slicing between each membrane to release the fruit segments.
Add the grapefruit and orange segments, avocado slices, halved cherry tomatoes, and sliced red onion to the bowl with the greens.
If desired, sprinkle the salad with crumbled blue cheese and toasted chopped pecans or walnuts for added texture and flavor.
To make the citrus vinaigrette, whisk together the olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and freshly ground black pepper in a small bowl or jar until well emulsified.
Taste the dressing and adjust seasoning if needed.
Drizzle the citrus vinaigrette over the salad just before serving. Gently toss the salad to evenly coat the ingredients with the dressing.
Serve immediately and enjoy the fresh, vibrant flavors of this refreshing salad.
Nutrition Facts
Calories |
1527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 2190 mg | 95% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 59.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 674 mg | 52% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2896 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
