CITRUS ROMAINE SALAD
This refreshing romaine salad features tangy grapefruit and creamy avocado drizzled with light vinaigrette dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Arrange the romaine, grapefruit, oranges and avocados on eight individual salad plates. Sprinkle with croutons. Serve with salad dressing.
Nutrition Facts : Calories 184 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 8g fiber), Protein 3g protein.
CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
- Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.
CITRUS SALAD
Fresh summer fruit and lettuce salad made fast and easy.
Provided by BARBMD
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 21.6 g, Fat 3.8 g, Fiber 4.5 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 300.1 mg, Sugar 12.5 g
CITRUS SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Chop lettuce. Arrange lettuce on platter and top with pieces of grapefruit and orange.
- *To supreme fresh oranges and/or grapefruits instead, cut off ends then remove skin in strips working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit.
- Combine marmalade with 2 splashes of vinegar and stream in extra-virgin olive oil. Pour dressing over the salad and season with salt and pepper. Garnish platter with chopped or snipped chives.
ROMAINE SALAD
This basic salad goes well with different pasta dishes, including bats and cobwebs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- In a large bowl, whisk vinegar, oil, and Italian seasoning until combined; season with salt and pepper.
- Add romaine; toss to coat.
MANDARIN ROMAINE SALAD
This extra-special green salad boasts luscious flavor, a touch of heat, plenty of crunch and color, and a citrus sparkle. It takes just minutes to toss together and never disappoints. -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the oil, sugar, vinegar, parsley, salt, pepper and pepper sauce; shake well. , Just before serving, sprinkle salad with pecans. Shake dressing and pour over salad; toss to coat.
Nutrition Facts : Calories 139 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein.
ROMAINE AND RADISH SALAD WITH BUTTERMILK LEMON DRESSING
Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop, and the creamy dressing is especially complementary. Radishes are rich in folic acid, vitamin C and anthocyanins, phytonutrients that are believed to have antioxidant properties.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the romaine, radishes and herbs in a large salad bowl.
- Whisk together the lemon juice, garlic, salt, olive oil and buttermilk. Just before serving, toss with the salad mix. Add salt and freshly ground pepper to taste, toss again, and serve.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 290 milligrams, Sugar 2 grams
ENDIVE, ROMAINE, AND ORANGE SALAD FOR TWO
The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it's more fun if you share it off the same plate.
Provided by Anna Stockwell
Categories Salad Valentine's Day Orange Juice Sherry Orange Endive Lettuce Parsley Gouda Winter Dinner Wheat/Gluten-Free
Yield 2 servings
Number Of Ingredients 10
Steps:
- Whisk oil, orange juice, vinegar, salt, and 1/2 tsp. pepper in a large bowl. Add orange segments, endive, romaine, and parsley and toss with your hands until well coated. Using your hands, lift salad from bowl and transfer to a platter, leaving excess dressing behind. Top with Gouda and remaining 3/4 tsp. pepper.
CLAIM JUMPERS CALIFORNIA CITRUS SALAD
Dressing is it's own Recipe. My Husband had this at the restaurant and loved it! Source: Food Down Under
Provided by Lasko
Categories < 15 Mins
Time 5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Toss ingredients together.
- Serve chilled with 2 oz Citrus Dressing.
CITRUS SALAD DRESSING
This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives, and red onion slivers.
Provided by Lindas Busy Kitchen
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Whisk all the ingredients together, or combine in a small jar and shake well.
- Keeps in the refrigerator for 2 days.
CITRUS SALAD WITH FENNEL VINAIGRETTE
Categories Salad Citrus Leafy Green Side Vegetarian Quick & Easy Lunch Buffet Grapefruit Orange Fennel Winter Healthy Tangerine Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For sesame clusters:
- Preheat oven to 350°F. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, cinnamon, cloves, and nutmeg. Add sesame seeds and toss to coat.
- Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10-12 minutes. Let cool.
- DO AHEAD: Sesame clusters can be made 1 week ahead. Store airtight at room temperature.
- For dressing and salad:
- Heat oil in a medium skillet over medium heat. Add chopped fennel, shallot, ginger, and fennel seeds and cook, stirring often, until tender (do not let brown), 8-10 minutes. Mix in vinegar and honey. Let cool; season with salt and pepper.
- Finely grate 1 teaspoon zest from 1 orange; set aside. Using a sharp knife, cut all peel and white pith from all oranges; discard. Cut between membranes to release segments into a medium bowl; discard membranes.
- Toss greens, parsley, fennel fronds, oranges, and dressing in a large bowl. Serve topped with sesame clusters and reserved orange zest.
- DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
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ROMAINE AND FRUIT SALAD WITH CITRUS POPPY SEED VINAIGRETTE
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5/5 (9)Category Side DishServings 10Calories 130 per serving
- In blender container or food processor bowl with metal blade, combine orange juice, vinegar, onions, sugar and salt. Cover; blend well. With machine running, slowly add oil, blending until thick and smooth. Add poppy seed; blend a few seconds to mix.
- In large serving bowl, combine all salad ingredients; toss to mix. Pour dressing over salad; toss to coat.
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Total Time 2 hrs 15 minsCalories 133 per serving
- For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well.
- In a medium bowl place orange and grapefruit sections, onion, and mint. Pour dressing over and toss gently. Cover and refrigerate 2 to 24 hours.
- To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings.
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