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    You are in: Home / Recipes / Citrus Salad With Lemongrass, Toasted Almonds and Mint Recipe
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    Citrus Salad With Lemongrass, Toasted Almonds and Mint

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    ThatSouthernBelle's Note:

    Recipe by Mark Rosenstein of The Market Place Restaurant in Ashville, NC.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel citrus, remove white pith and section the fruit, catching the juice and squeezing out the juice from the membranes.
    2. 2
      Pick out all the seeds. Set aside 3/4 cup of the juice for the "dressing."
    3. 3
      Thinly slice the kumquats and pick out the seeds. Add to the citrus sections.
    4. 4
      Refrigerate the citrus.
    5. 5
      In a stainless saucepan, combine lemon juice, reserved citrus juice, lemongrass and kefir lime leaves.
    6. 6
      Bring to a boil, immediately remove from heat, set aside, allow to infuse for 30 minutes, strain. Refrigerate.
    7. 7
      To serve: Divide the sections among four serving dishes, spoon over 2 tablespoons of dressing, garnish with toasted almonds and fine chiffonade of mint.

    Ratings & Reviews:

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    Nutritional Facts for Citrus Salad With Lemongrass, Toasted Almonds and Mint

    Serving Size: 1 (487 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 275.5
     
    Calories from Fat 48
    17%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 34.5 mg
    1%
    Total Carbohydrate 58.8 g
    19%
    Dietary Fiber 11.3 g
    45%
    Sugars 40.0 g
    160%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    fresh lime leaves

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