Monterey Jack & Citrus Salad

Monterey Jack & Citrus Salad
24 servings


Ingredients Weights Measures
pink grapefruit, segmented 2 lb. 4 each
navel oranges, segmented 2 lb. 8 each
lemons, segmented 1 lb. + 8 oz. 8 each
limes, segmented 1 lb. 8 each
sugar 3 lb. + 14 oz. 2 qt.
water 64 fl oz 2 qt.
jalapeƱo peppers, fine dice - 1/2 cup
KRAFT Balsamic Vinaigrette Dressing 12 fl oz 1-1/2 cups
spring lettuce mix 2 lb. + 4 oz. 3 gal.
Monterey Jack cheese, cut into small cubes 1 lb. + 14 oz. 1-1/2 qt.
alfalfa sprouts 10 oz. 1-1/2 qt.
sunflower kernels 3 oz. 3/4 cup


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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