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.
GINA'S ARIZONA CITRUS SALAD
This recipe was inspired by a visit to a restaurant in Phoenix, Arizona. I loved it so much I ran back to my hotel room and wrote down everything I could remember was in it. It's a beautiful salad with a light dressing and has lots of texture and color. The dressing took some experimenting, but I think it turned out just right.
Provided by GevingCook
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 17
Steps:
- Blend olive oil, sugar, orange juice, poppy seeds, minced onion, Dijon mustard, orange zest, and salt in a blender until smooth.
- Toss salad greens, green onions, avocado, green apple, goat cheese, cranberries, golden raisins, mandarin oranges, and walnuts together in a large mixing bowl. Drizzle dressing over the salad; toss to coat.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 24.4 g, Cholesterol 7.5 mg, Fat 19.5 g, Fiber 2.9 g, Protein 3.7 g, SaturatedFat 4.3 g, Sodium 165 mg, Sugar 19.5 g
CITRUS RICE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h16m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the Rice Salad:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
- In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
- For the Vinaigrette:
- In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
- Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.
GINA'S SPINACH SALAD
My friend Gina is amazing- and once you try this spinach salad you'll see why. It's easy, you can prep it ahead of time and everyone (yes, everyone) loves it.
Provided by Cowgirly
Categories Savory
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Put dressing ingredients into blender, and puree -- toss with salad Ingredients and that's it!
- Hint: You can prepare double the amount of the salad mix then save 1/2 the dressing and have 2 meals. This makes a great big salad.
- Hint #2 : Don't put the dressing on until right before you eat if you want it to stay crisp!
GINA'S PASTA SALAD
My co-worker Gina makes this pasta salad and it is to die for!! I LOVE IT! You can not mess this recipe up, it is all "to taste" and fresh parsley and basil can be used instead of dried if you prefer. I double this recipe and I use mini bow tie pasta and 2 bottles of dressing.
Provided by Bella Rachelle
Categories Low Protein
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything together! Enjoy :).
Nutrition Facts : Calories 861.7, Fat 36.7, SaturatedFat 8.2, Cholesterol 36, Sodium 7458.5, Carbohydrate 129.4, Fiber 1.8, Sugar 100.6, Protein 11.1
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