Cook nuts and sugar in nonstick skillet on medium heat 3 to 5 min. or until sugar is melted and nuts are evenly coated with glaze. Cool.
Meanwhile, use small sharp knife to cut peels and white pith from fruit. Cut each piece of fruit crosswise into 8 slices. Alternately arrange fruit, with slices slightly overlapping, around edge of platter. Toss salad greens with onions; place in center of platter.
Drizzle salad with dressing just before serving. Break nuts into small pieces; sprinkle over salad.
Substitute baby spinach or arugula for the mixed salad greens.
The fruit in this flavorful citrus salad is rich in vitamin C. And as a bonus, the salad greens and grapefruit team up to provide a good source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.