Winter Citrus Salad Recipes

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WINTER CITRUS SALAD WITH HONEY DRESSING

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10



Winter Citrus Salad with Honey Dressing image

Steps:

  • Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
  • Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

Nutrition Facts : Calories 181, Fat 11 grams, SaturatedFat 1.5 grams, Sodium 122 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 1 grams, Sugar 16 grams

2 blood oranges or tangerines
1 pink grapefruit
1 navel orange
Salt
1/2 small red onion or 1 shallot, chopped
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon honey
Lime or lemon juice to taste
1/4 teaspoon freshly chopped tarragon or a pinch dried

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



Winter Citrus Salad Recipe by Tasty image

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

1 small fennel bulb
3 blood oranges
3 cara cara oranges
1 grapefruit
1 tablespoon fresh mint, torn
kosher salt, to taste
olive oil, to taste
½ cup uncooked farro, rinsed
1 ½ cups water
¼ cup pistachio
2 tablespoons lemon juice
1 tablespoon honey
½ teaspoon kosher salt
1 tablespoon fresh tarragon, finely chopped
¼ cup olive oil

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