Chiarellos Crispy Seafood Salad With Citrus Vinaigrette

SALAD WITH CITRUS VINAIGRETTE

Salad with Citrus Vinaigrette image

Provided by Food Network

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/2 shallot, minced
2 tablespoons Champagne vinegar
1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)
Salt
1 to 2 teaspoons extra-virgin olive oilSalad:
2 heads endive
1/2 head frisee
1 head butter lettuce
2 grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
6 beets, cooked and cut into quarters or bite size wedges
2 tablespoons chervil or parsley, chopped
1 avocado, peeled and cut into wedges

Steps:

Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.
TIP: To turn this into an entree top with scallops, chicken or fish.

CRISPY SEAFOOD SALAD WITH CITRUS VINAIGRETTE

Crispy Seafood Salad with Citrus Vinaigrette image

Serve shrimp coated with Progresso® bread crumbs over spinach and oranges to make a citrusy salad - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup peanut or vegetable oil
1 cup buttermilk
1 1/ 2 lb uncooked large shrimp, tails removed
1/2 cup all-purpose flour
2 cups Progresso™ lemon pepper panko crispy bread crumbs
1 medium red onion, thinly sliced
3 oranges, peeled and cut in between sections as segments
9 cups (about 9 oz) loosely packed spinach or baby arugula
6 tablespoons purchased citrus salad dressing*
Finely ground sea salt, preferably gray salt
Freshly ground black pepper

Steps:

Heat the oil in a wok or deep-sided skillet on medium-high heat.
Place buttermilk in medium bowl; add shrimp, and soak for 5 minutes.
Place flour and bread crumbs in separate shallow bowls. Drain the shrimp in a sieve over another shallow bowl to capture the buttermilk. Dip the shrimp into flour to coat, then dip in buttermilk, and finally dredge in bread crumbs. Fry the shrimp in hot oil in batches until golden brown, about 3 minutes. Drain on paper towels to absorb any excess oil.
Gently toss the red onion with the orange segments and their juices; add spinach and toss. Drizzle the dressing over the top. Toss to evenly coat the ingredients. Divide salad among 6 large salad pates. Top with shrimp. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 10 g, TransFat 0 g

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE

Crisp Romaine Salad with Tangy Vinaigrette image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon lemon zest and 3 tablespoons lemon juice, from 1 to 2 lemons
1 tablespoon whole grain mustard
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
2 romaine hearts, cut into bite-size pieces
1/4 cup chopped fresh chives
1/4 cup sliced radishes
1/3 cup freshly grated Parmigiano-Reggiano

Steps:

Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.

SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)

Shrimp and Avocado Salad With Citrus Vinaigrette (Camarones a la Vinagreta) image

Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.

Provided by Julia Moskin

Categories salads and dressings, seafood, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt and freshly ground black pepper
4 black peppercorns
2 dried bay leaves
1 pound fresh shrimp, peeled and deveined
2 ripe plum tomatoes, diced (or 12 cherry tomatoes, quartered)
2 tablespoons chopped red onion
2 tablespoons olive oil
2 tablespoons fresh lime, lemon, grapefruit or any tart citrus juice
1 tablespoon fresh orange juice
2 tablespoons chopped fresh cilantro, culantro (also called recao) or flat-leaf parsley (or a combination)
1 tablespoon chopped fresh oregano or thyme
1/8 teaspoon Dijon mustard
1 ripe avocado
Whole lettuce leaves, for serving

Steps:

Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.

ARUGULA SALAD WITH CITRUS VINAIGRETTE

Arugula Salad with Citrus Vinaigrette image

Arugula is a delicious alternative to lettuce, and the citrus juice dressing is a delicious alternative to heavier store bought dressings. A lovely precursor to most meals, or a great stand-alone in the summer. Garnish with walnuts or sunflower seeds, if you like.

Provided by JEANNETTE777

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

⅓ cup freshly squeezed grapefruit juice
⅓ cup freshly squeezed orange juice
⅓ cup extra virgin olive oil
salt to taste
6 ounces arugula - rinsed, dried and torn
1 pear, cored and sliced
1 red bell pepper, thinly sliced

Steps:

In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 13.8 g, Fat 19.1 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 158.7 mg, Sugar 7.9 g