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.
FREGOLA SALAD WITH FRESH CITRUS AND RED ONION
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the orange oil:
- Combine the olive oil and the orange zest in a small bowl and set aside.
- For the salad:
- Bring the large saucepan of chicken broth to a boil over high heat. Add the fregola pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes. Drain pasta onto a large baking sheet. Spread to a single layer and let cool for 10 minutes.
- Meanwhile, using a small knife cut the skin off the orange and grapefruit. Over a large bowl, cut out the segments of the citrus flesh and catch the juices. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta.
- Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.
SICILIAN-STYLE CITRUS SALAD
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Provided by David Tanis
Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
- To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
- Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
- Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams
CITRUS PASTA SALAD
I found this recipe in a Schwan's magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Low Protein
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix mayonnaise, orange peel, orange juice and salt.
- Stir in broccoli, pasta, radishes and oranges.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 209.9, Fat 7.3, SaturatedFat 1.1, Cholesterol 5.1, Sodium 350.4, Carbohydrate 34.4, Fiber 4.1, Sugar 5.8, Protein 4.3
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 CHICKEN PASTA SALAD
A light flavorful summer salad that is wonderful pool side. Cool and refreshing on a hot summer afternoon! Created this one for a ladies only pool party!
Provided by lizataylor65
Categories Summer
Time 40m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Salt and pepper chicken grill or broil till done.
- Chop chicken and set aside.
- Prepare orzo according to package directions.
- Allow orzo to cool in large bowl.
- Then add remaining ingredients with the chopped chicken.
- Stir well and chill 1 hour.
Nutrition Facts : Calories 360.2, Fat 21.8, SaturatedFat 2.3, Sodium 4.8, Carbohydrate 35, Fiber 5, Sugar 7.4, Protein 9.8
CITRUS PASTA SALAD
Designed for two, especially for you, this salad is a delightful fruit and veggie combo.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Mix mayonnaise, orange peel, orange juice and salt in 2-quart bowl. Stir in remaining ingredients.
- Cover and refrigerate at least 1 hour until chilled.
Nutrition Facts : Calories 375, Carbohydrate 39 g, Cholesterol 15 mg, Fat 4, Fiber 8 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 480 mg
CITRUS-PASTA SALAD
Orange adds a citrusy spark to a pasta salad showcasing broccoli and radishes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h20m
Yield 2
Number Of Ingredients 8
Steps:
- Cook and drain broccoli as directed on package. Rinse with cold water to cool; drain.
- In medium bowl, mix mayonnaise, orange peel, orange juice and salt. Stir in pasta, radishes, orange sections and broccoli.
- Cover and refrigerate at least 1 hour until chilled.
Nutrition Facts : Calories 160, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 7 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 11 g, TransFat 0 g
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