CITRUS SALAD
The most beautiful ruby-red grapefruit is available in December; use it to make this jewel-like salad. In other seasons, the grapefruit will be smaller and you will need more.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Working over a bowl to catch the juices, use a paring knife to slice between the sections and membranes of each grapefruit; remove the segments whole. Place each segment in bowl as completed. Repeat process with oranges in same bowl. Transfer to refrigerator. Recipe may be made up to this point 1 hour ahead.
- Make vinaigrette: In a small bowl, combine vinegar, honey, and salt and pepper to taste. Slowly whisk in olive oil, then canola oil, until mixture is well combined. Set vinaigrette aside.
- Just before serving, arrange radicchio and endive leaves on a large serving platter. Arrange grapefruit and orange segments in the center of the platter. Scatter red-onion slices over the top. Drizzle the reserved vinaigrette over the salad, and serve.
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.
CITRUS SALAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
- In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.
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 SPRAY
The newest trend is to spritz or spray the salad dressing right on to the salad! About one tbls. dresses a salad. It's healthy and easy too! Used in the south Meditteranean, Asia, the Caribbean, Southern USA and in Spain!
Provided by Sharon123
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Place all ingredients in a bottle and shake well to blend.
- The seeds will settle to the bottom of the bottle, so don't worry about putting this in a spray bottle. Enjoy!
Nutrition Facts : Calories 123, Fat 2.9, SaturatedFat 0.2, Sodium 27.4, Carbohydrate 25.4, Fiber 2.9, Sugar 11.6, Protein 3.7
CITRUS SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- For the dressing: Add the oil, orange juice, honey, vinegar and mustard to a mason jar and shake to mix.
- For the citrus salad: Carefully cut off the peel of the oranges and limes to remove the pith, then slice.
- Layer the orange and lime slices on a plate and sprinkle over the radishes. Drizzle with some of the dressing and top with the mint leaves.
CITRUS SALAD
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut citrus fruit into supremes, making sure to reserve juices.
- On dessert plates, alternate grapefruit and orange supremes in an outside circle, leaving room in center for bananas.
- Combine juices which came out of grapefruit and oranges when you peeled and cut them into supremes, with some flavored syrup.
- Peel bananas, cut into thin rounds and center them inside oranges and grapefruit. Drizzle syrup over citrus and bananas and garnish with fresh mint.
- Heat wine, water, honey and cheesecloth bag and simmer, uncovered for 20 to 30 minutes or until 1 1/2 cups of liquid remain. Remove and discard cheesecloth.
- Use to spoon over citrus, bananas, kiwi, fresh apricots, peaches and nectarines
- In a cheesecloth, tie 12 crushed cardamom pods, whole coriander seeds, whole cloves and allspice or anything else you really like.
CITRUS SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut off the peel and white pith from 4 red grapefruits and 4 navel oranges with a paring knife. Cut along both sides of each membrane to release the segments. Squeeze the juice from the membranes into a small bowl. Arrange the segments in a serving bowl and top with the citrus juice. Chill until ready to serve. Drizzle with Campari.
- Serves: 4
- Calories: 202
- Total Fat: 0 grams
- Saturated Fat: 0 grams
- Protein: 3 grams
- Total carbohydrates: 50 grams
- Sugar: 35 grams
- Fiber: 15 grams
- Cholesterol: 0 milligrams
- Sodium: 0 milligrams
Nutrition Facts : Calories 202 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 50 grams, Fiber 15 grams, Protein 3 grams, Sugar 35 grams
CREAMY CITRUS SALAD
Steps:
- In a large bowl, dissolve gelatin in boiling water; stir in orange juice concentrate. Cool until partially set. Fold in oranges and pineapple. Pour into an greased 13-in. x 9-in. dish. Chill until firm. , In a small bowl, beat milk and pudding mix for 2 minutes; fold in cream. Spread over gelatin. Chill for 30 minutes.
Nutrition Facts : Calories 196 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 127mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
MARINATED CITRUS SALAD
This citrus salad evolved over the years by combining a little bit of what everyone in my family likes.-Katrina Heinrich, Underhill, Vermont
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the orange juice, vinegar, marmalade, sugar, pepper and salt; stir until sugar is dissolved. , In another large bowl, combine the grapefruit, oranges, asparagus, cucumber, onion and avocado. Add the marinade and toss to coat. Cover and refrigerate for 2 hours. , Drain and reserve marinade. Arrange lettuce on plates; top with fruit mixture. Sprinkle with mint if desired. Serve with reserved marinade.
Nutrition Facts : Calories 143 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 65mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
SPICY CITRUS SALAD
Cooking is a favorite hobby of mine. Everyone jokes about my numerous cookbooks and five recipe boxes! I'm always on the lookout for something new and flavorful, so when I received this salad recipe from my nephew's wife, I just had to try it. The unique blend of flavors was a hit!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the first five ingredients. Stir in the oranges, parley and olives. Cover and refrigerate for 1 hour., Just before serving, place greens in a salad bowl. Spoon dressing over top and toss to coat.
Nutrition Facts : Calories 112 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
A MAINLY CITRUS SALAD (DESSERT)
This is an easy to prepare salad that kind of goes well with summer. But it is so good to have during the winter, because it provides vitamin C which helps fight off the common flu virus. There is no cooking involved, but you might want to let refrigerate for a little while so the flavours will blend together. As for the sectioning of the citrus, it doesn't have to be perfect, but you do want individual pieces going into the salad.
Provided by Studentchef
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- After sectioning the citrus, washing the berries and cutting the strawberries in half, put them all in a large bowl.
- In a small bowl mix the white wine, honey and key lime juice together. Note: I freshly squeezed my lime juice. As well I used Sauvignon white wine because it has a citric taste to it, and although it doesn't usually pair well with fruits, it blended too well with the fruit salad.
- Pour the mix into the salad, and let it marinate for at least 30 minutes before serving.
Nutrition Facts : Calories 184.8, Fat 0.7, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 45.5, Fiber 7.1, Sugar 33.8, Protein 3
CITRUS SALAD
This is a yummy orange flavored salad good at any meal. I have had this salad alone as a side with fish or as a main dish by adding chicken. A store bought rotisserie chicken is good!
Provided by beckihrh
Categories < 15 Mins
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Mix dressing ingredients together well and put in refrigerator.
- I use some or all of the ingredients below depending on my mood! They all go well with the dressing!
- •Chopped red onion (about a tablespoon).
- •Chop up the orange reserved from the dressing.
- •Small can mandarin oranges.
- •Feta cheese
- •Chopped glazed walnuts (a small handful).
- •Small tart apple chopped (squeeze some lemon juice on apple after chopping to keep from browning).
- •Chopped Pear
- •Chopped Craisins® (The orange flavored ones are great).
- •Chopped green onion (1 or 2 stocks).
- •Avocado (best if you don't use the feta).
- •Chopped carrots (3 or 4 baby carrots).
- Make a bed with desired greens or lettuce and add above ingredients. Then pour dressing over top. Good with cooked chicken or shrimp!
Nutrition Facts : Calories 167.3, Fat 13.6, SaturatedFat 1.9, Sodium 1.2, Carbohydrate 12.3, Fiber 0.1, Sugar 11.2, Protein 0.3
CITRUS SALAD
My mom always made this salad for Christmas dinner, so it's been a family favorite for many years. I teach special education at the high school level and often incorporate cooking into my lessons. Whenever we make this recipe at school, it's always a hit with the students.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the fruit sour cream, marshmallows and coconut. Cover and refrigerate for several hours. If desired, serve in a lettuce-lined bowl or on individual lettuce-lined plates.
Nutrition Facts : Calories 143 calories, Fat 7g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 34mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CITRUS FRUIT SALAD
Fresh pineapple with yogurt and pecans is a merry update of the classic ambrosia salad. We stir it up for breakfast, a snack or as a bright side. -Heather Rivers, Boise, ID
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream until stiff peaks form. Fold in yogurt., Just before serving, add fruit and stir gently to combine. Sprinkle with pecans.
Nutrition Facts : Calories 176 calories, Fat 9g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 19mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.
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
WINTER CITRUS SALAD RECIPE BY TASTY
Here's what you need: small fennel bulb, blood oranges, cara cara oranges, grapefruit, fresh mint, kosher salt, olive oil, uncooked farro, water, pistachio, lemon juice, honey, kosher salt, fresh tarragon, olive oil
Provided by Isabel Castillo
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Trim the fronds and stalks off of the fennel bulb. Cut the bulb in half crosswise, remove the core, then thinly slice. Add the sliced fennel to a medium bowl and set aside.
- Slice off the top and bottom of a blood orange so it sits flat on your cutting board. Carefully cut off the peel and pith in downward strips around the orange, removing as little fruit as possible. Carefully cut between the membranes to remove the segments. Repeat with the rest of the blood oranges, the Cara Cara oranges, and the grapefruit.
- Add the citrus segments to the bowl with the fennel, along with the mint. Season with salt and toss to combine. Set aside while you make the dressing and farro.
- Make the dressing: In a medium bowl, whisk together the lemon juice, honey, salt, and tarragon. Add the olive oil, a bit at a time, and whisk until fully incorporated. Set aside.
- Heat a bit of olive oil in a small pot over medium heat. Add the farro and toast until just slightly golden brown. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, until the farro is tender and has absorbed the water.
- Add 2 tablespoons of the honey tarragon dressing to the warm farro and toss well.
- In a small pan over medium heat, toast the pistachios until slightly brown and aromatic.
- Divide the citrus fennel mixture between serving bowls and top with the farro and pistachios. Add more dressing to taste, if desired.
- Enjoy!
- Nutrition - Salad, with dressing - Calories: 415, Total fat: 15 grams, Sodium: 429 mg, Total carbs: 70 grams, Dietary fiber: 11 grams, Sugars: 33 grams, Protein: 6 grams
Nutrition Facts : Calories 532 calories, Carbohydrate 78 grams, Fat 25 grams, Fiber 13 grams, Protein 8 grams, Sugar 41 grams
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