Monterey Jack & Citrus Salad

• 4 each pink grapefruit, segmented Safeway 10 ct For $10.00 thru 02/09
• 8 each navel oranges, segmented
• 8 each lemons, segmented Safeway 4 ct For $5.00 thru 02/09
• 8 each limes, segmented Safeway 3 ct For $1.00 thru 02/09
• 2 qt. sugar
• 2 qt. water
• 1/2 cup jalapeno peppers, fine dice
• 1-1/2 cups Kraft Balsamic Vinaigrette Dressing
• 3 gal. spring lettuce mix
• 1-1/2 qt. Kraft Monterey Jack Cheese, cut into small cubes
• 1-1/2 qt. alfalfa sprouts
• 3/4 cup sunflower kernels

1. Place citrus segments in large bowl.
2. Cook sugar, water and jalapeno peppers in saucepan on medium heat 3 to 5 min.
3. or until sugar is dissolved, stirring occasionally.
4. Cool slightly.
5. Pour over fruit.
6. Refrigerate at least 4 hours or up to 2 days.
7. For each serving: Toss 2 cups (500 mL) lettuce with 1 Tbsp.
8. (15 mL) dressing; place on serving plate.
9. Top with about 1/3 cup (75 mL) fruit segments (preferably adding 2 segments of each of the fruits), 1/4 cup (60 mL) cheese and 1/4 cup (60 mL) sprouts.
10. Sprinkle with 1/2 Tbsp.
11. (7 mL) sunflower kernels.

pink grapefruit, oranges, lemons, sugar, water, jalapeno peppers, dressing, spring lettuce mix, kraft monterey jack cheese, alfalfa sprouts, sunflower kernels

Taken from www.kraftrecipes.com/recipes/monterey-jack-citrus-salad-116527.aspx (may not work)