CITRUS SESAME NOODLE SALAD
This is refreshing, colorful, pasta salad that is low calorie and heart healthy. Want to turn this salad into a main course? Just add some cooked shrimp, chicken, or pork.
Provided by ScoutDad450
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta according to he package directions and drain it. Immediately rinse the pasta under cold running water and drain it again.
- In a large bowl, toss together the pasta, snow peas, summer squash, carrots, and bok choy.
- to make the dressing, combine the orange juice, honey, vinegar, sesame oil, and salt in a small bowl and vigorously whisk the mixture. Slowly pour in the olive oil, whisking all the while.
- Pour enough dressing over the pasta and vegetables to coat them lightly, then toss them again. Just before serving, top the salad with orange sections and a sprinkling of toasted seasme seeds.
REFRESHING CITRUS SALAD
A very refreshing light salad with a delicious light dressing.
Provided by Tina Andre' Fox
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Combine canola oil, sugar, apple cider vinegar, sesame oil, onion, poppy seeds, sesame seeds, garlic, and paprika in a jar. Close and shake jar until dressing is well mixed.
- Place salad greens in a large bowl. Pour in half of the dressing; toss to mix. Arrange mandarin oranges, grape tomatoes, almonds, Gorgonzola cheese, and green onions on top.
Nutrition Facts : Calories 403.9 calories, Carbohydrate 26.3 g, Cholesterol 6 mg, Fat 31.7 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 3.5 g, Sodium 75.7 mg, Sugar 21.2 g
BIBB-AND-CITRUS SALAD WITH SESAME CRUNCH
Colorful and fresh, with ruby-red grapefruit, avocado, and soft lettuce leaves, this salad is a lively mix of flavors and textures. Tender herbs and a sesame-almond crunch make it truly next level.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Sesame Crunch:Preheat oven to 350 degrees. Combine almonds, sesame seeds, coriander, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add egg white and stir to combine. Spread mixture into a single layer on a rimmed baking sheet.
- Roast, stirring once, until golden and crunchy, about 12 minutes. If sticking to pan, scrape up with a spatula, then let cool completely. Crunch can be stored in an airtight container at room temperature up to 1 week. (Makes 3/4 cup.)
- Salad:Remove peel and white pith from grapefruits. Slice 2 into 1/4-inch-thick rounds. Hold remaining grapefruit over a bowl and cut between membranes, allowing segments to fall into bowl. Squeeze juice into bowl.
- Whisk together mustard, vinegar, 2 teaspoons juice, and coriander. Gradually whisk in both oils until thick and emulsified. Season with salt and pepper.
- Toss lettuce with 1/4 cup dressing; season with salt and pepper. Serve with avocados, grapefruit slices and segments, herbs, and sesame crunch, drizzled with more dressing.
CITRUS SESAME SALAD
I use this as a first course or appetizer. Section the fruit in the morning, store in a plastic bag with juice, refrigerate then serve at night. I prefer the taste of peanut butter to the tahini. Refreshing palate cleanser.
Provided by Tebo3759
Categories Fruit
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend together yogurt, peanut butter& honey.
- Line 8 plates with butter lettuce.
- Arrange fruit over lettuce.
- Drizzle dressing over fruit.
- Sprinkle with sesame seeds.
Nutrition Facts : Calories 162.2, Fat 6.2, SaturatedFat 1.4, Cholesterol 3, Sodium 39.8, Carbohydrate 25.4, Fiber 2.7, Sugar 12.3, Protein 4.8
SESAME, SUNFLOWER AND CARROT SALAD
This is such a beautiful salad to serve because of the ingredients' harmonizing colors. and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 283 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.
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.
ASIAN CITRUS SALAD
This would be great for a holiday meal, or anytime! If you can find them, use blood oranges. They are just coming into season! Adapted from Vegetarian Times magazine.
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make Dressing:.
- Mix all ingredients together in a bowl. Taste for balance of sweet, sour, salty, and spicy, aadjusting seasonings as needed. Set aside.
- To make Salad:.
- Slice the ends off the oranges and grapefruit. Stand fruit on a cutting board, and slice away the skin and pith from outside with a knife.Cut fruit into segments, removing membranes, and move to a bowl. Toss lightly with arugula, shallot, and mint.
- Toss with the dressing. Serve garnished with nuts and sesame seeds. Enjoy!
SESAME CITRUS DRESSING
Make and share this Sesame Citrus Dressing recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 10m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Pour orange juice into a small saucepan over medium-high heat and bring to a boil.
- Reduce heat and add garlic and mustard and simmer until reduced by half. Remove from heat, let cool and transfer to blender.
- Add vinegar, orange zest, sesame oil, sesame seeds, salt, pepper and cayenne and blend for 30 seconds to combine.
- Drizzle in oil. Taste and adjust seasonings.
Nutrition Facts : Calories 788.3, Fat 84.8, SaturatedFat 11.7, Sodium 378.7, Carbohydrate 8.9, Fiber 1.1, Sugar 5.3, Protein 1.3
CITRUS BREAKFAST SALAD WITH SPICY CHILE GRANOLA
This bright and cheery breakfast combines blood oranges, Cara Caras, and satsuma mandarins. Scoop plain yogurt on top and finish with an element of surprise: make-ahead spicy granola, enlivened with a teaspoon of chile-infused oil. This recipe is featured in the cookbook Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com).
Provided by Jess Damuck
Yield Serves 2 to 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. In a small pot over medium heat, bring oil and red-pepper flakes to a simmer, then remove from heat. Swirl in cinnamon and let stand a few minutes (the longer it sits, the spicier it will be). Strain into a large bowl though a fine-mesh sieve; remove 1 tablespoon or so of spicy oil and set aside.
- To that same large bowl with spicy oil, add oats, buckwheat, seeds, almonds, maple syrup, kosher salt, and egg whites. Combine with a wooden spoon until everything is mixed and moistened. Transfer to a parchment-lined rimmed baking sheet and bake, rotating and mixing every 15 minutes, until golden brown and fragrant, 25 to 30 minutes.
- Arrange citrus on your plate or plates. Scatter with a handful of granola and top with a spoonful of yogurt (use the back of a spoon to give it a nice swoop), if desired. Drizzle with reserved spicy oil and sprinkle with flaky salt. Save any remaining granola in an airtight container up to 3 weeks.
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
SESAME NOODLE SALAD
I got this recipe from a good friend years ago. It's simple, easy, cheap, and addictive! What more could you want ? I've also added leftover cooked, sliced chicken or pork and crisp-steamed veggies such as bell peppers, broccoli, snow peas, carrots, etc. to make this a one-dish meal, doubling the dressing amounts.
Provided by Leslie in Texas
Categories One Dish Meal
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook capellini to "al dente" stage.
- Don't overcook, as noodles will soften as they absorb dressing.
- Set noodles aside.
- Heat oil, sesame oil, and crushed red pepper over medium heat about 2 minutes; stir in honey, soy sauce and salt and bring just to a simmer.
- Toss warm dressing with cooked pasta and refrigerate, covered, 4 hours or more to allow flavors to blend.
- Just before serving, toss in cilantro, green onions, sesame seeds and peanuts.
FRESH SESAME CUCUMBER SALAD
I learned to cook at an early age and have collected many recipes. Whenever I take this salad to a church supper, it's the first one to disappear!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place cucumbers in a colander. Set the colander on a plate; sprinkle cucumbers with salt and toss. Let stand for 30 minutes. Rinse and drain well. , In a bowl, combine the onions, garlic, soy sauce, vinegar, oil, sesame seeds and cayenne. Add cucumbers and toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 899mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
CITRUS SALAD WITH TAHINI AND CASHEW-SESAME CRUNCH
This beautiful salad is a great way to highlight citrus, using the flesh, along with the zest and juice. Creamy tahini, pleasantly bitter radicchio, crunchy cashews and refreshing mint round out the dish.
Provided by Elena Besser
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the cashew-sesame crunch: Heat the olive oil in a medium heavy-bottomed skillet over medium heat until shimmering, 1 to 2 minutes. Add the cashews, stirring continuously, until lightly golden, 1 to 2 minutes. Add the sesame seeds and crushed red pepper. Cook, stirring continuously, until the nuts are golden and the mixture is fragrant, 1 to 2 minutes.
- Remove from the heat and stir in the maple syrup. Season with kosher salt. Set aside to cool.
- Meanwhile, make the salad: Combine the tahini with the orange zest and lemon zest in a medium bowl. Add half of the orange juice and half of the lemon juice. Slowly whisk in 1/4 cup water until the sauce is smooth and fluffy. Season with kosher salt. Set aside.
- Cut the ends off the 3 remaining oranges. Stand each orange on one end and cut away the peel and white pith, following the contour of the fruit with a very sharp paring knife. Work from top to bottom, rotating the orange as you go. Slice the oranges into 1/4-inch-thick rounds and discard any seeds. Set aside.
- Thinly slice the radicchio with a mandoline or sharp knife and transfer to another medium bowl. Add the olive oil and the remaining lemon juice and orange juice and toss until combined.
- Spread the tahini sauce on a serving platter to fully cover the surface. Arrange the orange slices on top and sprinkle with sea salt. Mound the radicchio on top in a generous pile and sprinkle with sea salt. Scatter the mint leaves and cashew-sesame crunch over the top.
CITRUS FRUIT SALAD DRESSING
Served with seasonal fruit, this citrusy dressing makes a refreshing side dish or dessert for your next ladies' luncheon or breakfast buffet. It's a snap to make, too! -Shirley Haase Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield about 1 cup.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine juices, sugar and egg. Bring to a boil; cook and stir for 1 minute or until thickened. Strain. Cover and refrigerate until serving. Serve with fresh fruit.
Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 8mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 0 fiber), Protein 1g protein.
VEGAN SOBA NOODLE SALAD WITH SESAME AND CITRUS
I was first introduced to soba noodles by my sister-in-law, who loves to make them with just tamari and green onion for seasoning. I like to use them in all kinds of vegan recipes, especially fresh salads with a flavorful dressing. Soba noodles are made with buckwheat, which is gluten-free and can be found in the Asian section of the grocery store, or Chinatown. The longer the dressing sits, the better it will be, so make it ahead of time if you can.
Provided by Heather: Healthy Vegan Recipes
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
- Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
- Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.
Nutrition Facts : Calories 534.7 calories, Carbohydrate 90.2 g, Fat 19.1 g, Fiber 13.8 g, Protein 16.7 g, SaturatedFat 2.9 g, Sodium 989 mg, Sugar 8 g
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