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Under 30 Minutes

Green Salad with Citrus Dressing

If serving this for a kosher Hanukkah meal, replace the yogurt with 2 tablespoons red-wine vinegar.

  • Prep:
  • Total Time:
  • Servings: 8
Green Salad with Citrus Dressing

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 1 Ruby Red grapefruit, peel and pith removed
  • 1 navel orange, peel and pith removed
  • 2 heads Belgian endive, leaves separated
  • 1 heart romaine lettuce, leaves separated, larger leaves torn
  • 1 head butter lettuce, leaves separated, larger leaves torn
  • 1/2 small red onion, thinly sliced
  • 1/4 cup low-fat plain Greek yogurt
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper


  1. Working over a bowl, cut out grapefruit and orange segments, then squeeze 1/4 cup juice total from membranes.

  2. Place endive and romaine and butter lettuces on a platter and top with citrus segments and onion. Whisk together citrus juices, yogurt, and oil. Drizzle over salad and season with salt and pepper.

Cook's Note

Grapefruit and orange transform a green salad into a refreshing dish worthy of your holiday table.

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