• 4 Sunkist Minneola Tangelos, peeled, segmented, and seeded
• 8 oz. Mixed baby field greens
• 4 oz. Walnut pieces, toasted
• 4 oz. Blue cheese, crumbled
• 1 ¼ lbs. Grilled chicken breast, sliced
• 1 cup Sunkist Minneola Tangelo Vinaigrette, (see below)
• Fresh cracked black pepper as needed

To make one portion:

• In a large bowl, place the segments from 1 Sunkist Minneola Tangelo (about 8-10 segments), 3 oz. baby field greens, 1 oz. walnut pieces, 1 oz. of blue cheese, and 2 oz. of Sunkist Minneola Tangelo Vinaigrette.
• Toss together well.
• Mound the salad mix in the center of a serving plate, and surround with 5 oz. of grilled chicken slices.
• Garnish with fresh cracked black pepper.
• Serve.

Makes 4 Portions

Sunkist Minneola Tangelo Vinaigrette

• 2/3 cup Prepared Italian Salad Dressing
• 1/3 cup Fresh Sunkist Minneola Tangelo juice

To make:

• In a bowl, mix the dressing and the juice.
• Cover and hold under refrigeration until needed.

Makes 1 Cup

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