Spanish Citrus Salad

Name: Spanish Citrus Salad
Prep time: 3 h
Total time: 3 h
Yield: 6 serving(s)
Ingredients: 3 large oranges, peeled and sectioned (1 1/2 cups); 15 ounces canned red kidney beans, drained; 1/2 cup celery, chopped; 1 small onion, sliced and separated into rings; 1 tablespoon parsley, snipped; 1 tablespoon pimiento, chopped; 1/3 cup unsweetened grapefruit juice; 1/4 cup salad oil; 1 tablespoon vinegar; 1/2 teaspoon salt; 1/4 teaspoon dried oregano, crushed; 1/8 teaspoon dried thyme, crushed; 5 -6 romaine leaves, for garnish

(5)

Recipe by KateL

Entered for safe-keeping. From Mrs. J Siemmons, Jackson, Michigan, as submitted to BH&G. Pimento and red kidney beans set this salad apart.

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READY IN: 3hrs

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

3

large oranges, peeled and sectioned (1 1/2 cups)
15

ounces canned red kidney beans, drained
¹⁄₂

cup celery, chopped
1

small onion, sliced and separated into rings
1

tablespoon parsley, snipped
1

tablespoon pimiento, chopped
¹⁄₃

cup unsweetened grapefruit juice
¹⁄₄

cup salad oil
1

tablespoon vinegar
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon dried oregano, crushed
¹⁄₈

teaspoon dried thyme, crushed
5 -6

romaine leaves, for garnish

DIRECTIONS

Cut orange sections in half crosswise.
In a large bowl, combine oranges, kidney beans, celery, onion, parsley and pimiento.
Blend remaining ingredients together; pour over mixture in bowl.
Chill several hours, stirring several times.
Serve in romaine-lined bowl.

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