Summer Citrus Fruit Salad Recipes
SUMMER CITRUS FRUIT SALAD
A creamy yogurt dressing-flavored with orange juice and grated peel-beautifully coats fresh fruits.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- In large glass or plastic bowl, mix yogurt, mayonnaise, orange peel and orange juice.
- Gently stir remaining ingredients into yogurt mixture. Cover and refrigerate at least 1 hour but no longer than 4 hours.
Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g
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.
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
MOROCCAN CITRUS FRUIT SALAD
Summer is the perfect time for this healthy dessert salad! Choose ripe and heavy fruit for the best results. Salad needs to marinate for at least two hours for best results, so plan accordingly.
Provided by NcMysteryShopper
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel oranges and grapefruits and remove pith. Cut in between membranes to release fruit sections into a bowl.
- Squeeze juice from leftover membranes into a small bowl.
- Add orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of membrane juice and whisk.
- Strain juice over fruit and refrigerate for at least 2 hours or overnight.
- Garnish with mint leaves and serve.
Nutrition Facts : Calories 173.9, Fat 0.5, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 44.4, Fiber 5.3, Sugar 32.9, Protein 2.6
SUMMER SALAD WITH CITRUS VINAIGRETTE
I live in Orange County and, as you might guess by our county's name, there are plenty of orange trees here. This salad is one of my favorite ways to use this delightful fruit. It makes a nice light supper on a hot day.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Whisk together first five ingredients., For salad, in a large skillet, heat oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from heat. If desired, sprinkle with salt., Place romaine, fruit and beef in a serving dish. Toss with vinaigrette. If desired, top with walnuts. Serve immediately.
Nutrition Facts : Calories 265 calories, Fat 10g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 101mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
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- Place the salad greens in a large bowl. Top with the nuts and fresh fruit. Drizzle the vinaigrette overtop and toss to coat. Alternatively, you can make the salads on an individual basis by adding the greens to small plates and sprinkling the desired toppings overtop.
- In a liquid measuring cup whisk the vinegar, orange juice, honey, mustard, garlic, salt and pepper. Slowly stream in the olive oil and whisk vigorously until fully combined. Cover and place in the fridge until ready to use.
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- Peel the blood oranges and remove the pith. Thinly slice each orange and set aside. Reserve any excess juice.
- Supreme the grapefruits:Slice off the top and bottom of each fruit. Stand upright and cut off the peel and pith, following the curve of the fruit. Cut along the membranes to remove each segment and set aside. Reserve any excess juice and combine with reserved blood orange juice.
- On a large serving tray, set the base of the salad by alternating mango and grapefruit pieces and top with red onion.
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