Monterey Jack & Citrus Salad

Monterey Jack & Citrus Salad
24 servings


Ingredients Weights Measures
pink grapefruit, segmented - -
navel oranges, segmented - -
lemons, segmented - -
limes, segmented - -
sugar - -
water - -
jalapeƱo peppers, fine dice - -
KRAFT Balsamic Vinaigrette Dressing - -
spring lettuce mix - -
Monterey Jack cheese, cut into small cubes - -
alfalfa sprouts - -
sunflower kernels - -


PLACE citrus segments in large bowl. Cook sugar, water and peppers in saucepan on medium heat 3 to 5 min. or until sugar is dissolved, stirring occasionally. Cool slightly. Pour over fruit; mix lightly. Refrigerate at least 4 hours or up to 2 days.

FOR each serving: Toss 2 cups lettuce with 1 Tbsp. dressing; place on serving plate. Top with about 1/3 cup fruit segments (preferably adding 2 segments of each of the fruits) and 1/4 cup each cheese and sprouts. Sprinkle with 1/2 Tbsp. sunflower kernels.

Kraft Kitchens Tips

Substitute fresh pea shoots for the alfalfa sprouts.
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