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Citrus Salad with Poppy Seed Dressing

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 large peeled and cut into supremes pink grapefruit
  • 2 peeled and cut into supremes oranges
  • 2 peeled and sliced avocados
  • 2 freshly squeezed lemons
  • 4 cups washed and trimmed arugula
  • 4 tablespoons Paula Deen Vidalia Onion Poppyseed Dressing


In a small bowl, place the peeled and sliced avocados and squeeze the lemon juice over them to prevent browning. On 4 plates, mound the arugula and divide the grapefruit and orange supremes among them. Top with avocado slices. Drizzle each plate with the dressing.

Cutting an orange supreme: Slice off the top and bottom 1/2″ of each orange, revealing the flesh. Cutting in sloping strips, use a sharp knife to remove the rest of the orange’s skin. Now cut the individual wedges apart into the bowl, leaving behind all pith. You’€™re left with just beautiful pieces of orange flesh. Do the same for grapefruit.

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