| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

For an easy meal, serve this sunny salad with ham or turkey and steamed broccoli.

Citrus and Papaya Salad

1 teaspoon finely shredded Florida Orange Peel

1/4 cup Florida Orange Juice

1/4 cup salad oil

1 1/2 teaspoons poppy seed

1 papaya

2 Florida Red Grapefruit

1 head Belgian endive

Boston or Bibb lettuce leaves

1/3 cup sliced almonds (optional)

Red-tip Belgian endive leaves (optional)

1. For dressing, in a screw-top jar combine orange peel, orange juice, salad oil, and
   poppy seed. Cover and shake well. Chill for at least 1 hour.
   Seed, peel, and slice papaya lengthwise. Peel, section, and seed the grapefruit.
2. Slice the Belgian endive crosswise into 8 pieces.
3. Line 4 salad plates with the Boston or Bibb lettuce leaves. Arrange the papaya slices, grapefruit sections, and sliced Belgian endive atop the lettuce leaves.
4. Sprinkle with almonds, if desired. Shake dressing well; pour over each salad.
   Garnish each serving with the red-tip Belgian endive leaves, if desired.

Makes 4 servings.

Recipe provided courtesy of The Florida Department of Citrus.