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 Monterey Jack & Citrus Salad
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Monterey Jack & Citrus Salad

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.
24 servings
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Ingredients

4 each grapefruit
8 each navel orange
8 each lemon
8 each lime
2 qt. sugar
2 qt. water
1/2 cup jalapeño pepper
1-1/2 cups KRAFT Balsamic Vinaigrette Dressing
3 gal. spring lettuce mix
1-1/2 qt. Monterey Jack cheese
1-1/2 qt. alfalfa sprouts
3/4 cup sunflower kernels

Instructions

Preparation Steps
  • 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.
  • Substitute
    Substitute fresh pea shoots for the alfalfa sprouts.