Citrus Salad With Cumin Vinaigrette

Total Time
Prep 10 mins
Cook 0 mins

Mmmmm, yummy! The fruits and dressing can be prepared a day ahead; the salad arranged, covered, and refrigerated up to 6 hours in advance; and the dressing added at the last minute. This recipe is Southwestern, but also African, Middle Eastern

Ingredients Nutrition


  1. Prepare the vinaigrette:.
  2. In a small bowl, whisk together the citrus juice, olive oil, vinegar, garlic, mustard, cumin, salt, and pepper until blended.
  3. Arrange the lettuce tips fanned out around the edge of a large platter; place the remaining leaves in the center.
  4. Arrange the endives and citrus fruits on top and garnish with the red onion and fennel slivers.
  5. Pour the dressing over all and serve immediately.
  6. Enjoy!


Most Helpful

I wish I had a picture of this one. Or a picture of someone eating it! The two times I have made it the bowl was empty before I could go for seconds!

Cookie Jarvis April 23, 2011

Delicious combination of flavors! I'm not a fan of endive so that was omitted & I took up the "space" with more fruits. I couldn't find fennel so I added a tsp. of dried fennel seeds to the vinaigrette. Loved the lightness of the dressing. Thanks for sharing!

SusieQusie August 31, 2006

The fennel is listed as optional, but I would definitely NOT leave it out. It makes a wonderful contribution to the mix of flavors in this salad. And I don't know why more salads don't call for grapefruit. This salad was truly something different, and I LOVED it! (I should mention that I used the "Change size" function to cut this down to 4 servings.)

echo echo January 21, 2006

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