Spicy Fruit Salad
Makes: 6 servings

Ingredients:
1 large Tropicana® orange, peeled and sectioned
1 medium pear, cubed
2 bananas, sliced
1 c red or purple grapes
1/2 c prunes, diced
1/3 c walnuts, toasted

Spicy Yogurt Dressing
1 c low fat vanilla yogurt
1/4 t ground cinnamon
1/8 t ground cardamon or nutmeg

Preparation:
In a medium bowl, combine orange, pear, banana, grapes, prunes, and walnuts. Just before serving, add dressing to fruit and toss well.

Citrus Salad with Avocado
Makes: 6 servings

Ingredients:
4 medium Tropicana oranges
4 medium Tropicana grapefruits
3 medium corn tortillas
2 T honey
2 T raspberry vinegar
1 avocado, peeled and sliced
6 sprigs fresh mint for garnish (optional)

Preparation:
Slice corn tortillas into thin strips. Dry the strips by placing on a cookie sheet and baking in preheated 225°F oven for approximately 15 minutes. Set aside. Grate the oranges to obtain approximately 2 teaspoons of orange rind for each serving. Set aside. Peel oranges and grapefruit, section, and seed. Set sections aside.

Mix honey, raspberry vinegar, orange, and grapefruit sections. Add orange rinds and tortilla strips. Toss all ingredients gently. Top with avocado slices and a sprig of fresh mint for garnish.

Citrus Salad
Makes: 4 servings

Ingredients:
1 medium Tropicana grapefruit, peeled and cut
2 large Tropicana oranges, peeled and cut
2 Tropicana tangerines, peeled and cut
3 T Tropicana Pure Premium orange juice
Peel from 1 Tropicana orange, cut into very fine julienne strips
1 bunch of watercress leaves, rinsed and dried
1 large head of Bibb lettuce, separated into leaves, rinsed and dried
1/4 t salt
1 T canola or vegetable oil

Preparation:
In a medium bowl, combine grapefruit, oranges, tangerines, and watercress. In a small bowl, combine the orange juice, balsamic vinegar, and salt. Add the oil; whisk the dressing until it is combined. Pour over fruit and watercress and gently toss to combine. Line 4 serving plates with the Bibb lettuce. Divide the fruit mixture among the plates and garnish with the julienne peel.

Wild Rice with Blood Oranges
Makes: 5 servings

Ingredients:
2 Tropicana Moro blood oranges, peeled, separated into segments, halved
1 t fresh grated Tropicana orange peel
6 oz. brown or wild rice mix
1/3 c low sodium chicken, beef, or vegetable broth
1/2 c red onion, sliced
1/2 c red and green bell peppers, cut into bite-size strips
1/4 t dried sage
1/8 t black pepper

Preparation:
Prepare rice according to package, cooking in unsalted water. In skillet, saute onion in a few tablespoons of broth for 3 minutes. Add bell peppers and more broth if necessary. Stir in blood orange peel, sage, and black pepper. Saute 3 to 4 minutes, until vegetables are tender. When rice is done, stir in blood orange half segments, then onion mixture. Heat 1 minute. Serve at once.

Sweet and Sour Leafy Green Salad
Makes: 4 servings

Ingredients:
2 Tropicana oranges, peeled and sliced
5 c romaine lettuce leaves, torn and lightly packed
3 c spinach leaves, lightly packed
2 c mushrooms, sliced
1 c pitted prunes, halved
1/2 c red onion, sliced
1/2 c nonfat honey-mustard dressing
1/4 to 1/2 t black pepper, coarsely ground

Preparation:
Toss all ingredients in a large bowl.

California Kiwifruit Salsa
Makes: 2 (1/2 c) servings

Ingredients:
2 medium Tropicana tangerines or 1 Tropicana orange, peeled and diced
3-4 California kiwifruit, peeled and diced (1½ cups)
1 c Jicama, peeled and diced
1/2 c sweet yellow or red bell pepper, diced
1/4 c cilantro, chopped
1 T lime juice
1 T vegetable oil
1/2 - 1 small Jalapeno pepper, minced, seeds and veins removed
1/4 t salt

Preparation:
In a large bowl, combine all ingredients, mixing well. Chill briefly.

**Serving Suggestions:
Serve as a dip with tortilla chips, toasted pita bread triangles or warm tortillas; as a sauce over grilled or baked halibut, swordfish steaks, chicken, or roasted pork tenderloin; serve over warm flour tortillas filled with scrambled eggs.