Citrus Salad Dressing By Dr Andrew Weil Food

CITRUS SALAD

Steps:

• For the dressing: Add the oil, orange juice, honey, vinegar and mustard to a mason jar and shake to mix.
• For the citrus salad: Carefully cut off the peel of the oranges and limes to remove the pith, then slice.
• Layer the orange and lime slices on a plate and sprinkle over the radishes. Drizzle with some of the dressing and top with the mint leaves.

CITRUS SALAD WITH HONEY DRESSING

Steps:

• In a small bowl, whisk together the olive oil, red wine vinegar and honey. Taste and season the dressing with salt and pepper.
• On a large platter, layer the oranges, grapefruit, onions and arugula.
• Drizzle the vinaigrette on top then garnish with pomegranate seeds and serve immediately.

DR. WEIL'S KALE SALAD

Steps:

• In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
• Add grated cheese and breadcrumbs and toss.
• Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

CITRUS SALAD DRESSING

Steps:

• Whisk all the ingredients together, or combine in a small jar and shake well.
• Keeps in the refrigerator for 2 days.

CITRUS DRESSING

Steps:

• Process all the ingredients in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.

CITRUS SALAD DRESSING

Steps:

• In a cruet or covered jar, combine all the ingredients and shake to blend. Chill for several hours- overnight is even better.

SUPERFOOD SALAD WITH CITRUS DRESSING

Steps:

• Bring a saucepan of water to the boil and fill a large bowl with ice-cold water. Add the broccoli to the pan and cook for 2 mins, then add the soya beans and cook for 1-2 mins more until the broccoli is cooked but still has a bite. Drain and drop the vegetables straight into the cold water - this quickly cools them, retaining their bite and bright colour. Leave for 1-2 mins until cool, then drain and leave in the colander while you prepare the remaining ingredients.
• Dry the large bowl. Add the dressing ingredients with some seasoning and whisk together. Halve, stone and peel the avocados, then cut into chunky dice and add straight to the dressing (this will stop the avocado turning brown). Add the quinoa, spinach, herbs, half the pomegranate and pumpkin seeds, and the cooked vegetables to the bowl, and gently toss everything together. Transfer the salad to a serving platter, scatter with the remaining seeds and serve. Any leftovers will keep in the fridge for lunch the next day.

EASY SALAD DRESSING (SUCCULENT CITRUS SALAD DRESSING)

Steps:

• Cut your lemon and your orange in half.
• Now squeeze both into a serving cup.
• Stir juices with a spoon.
• Pour juices over salad.
• Now just crack your pepper mill over the salad and Bam! you're ready to enjoy a succulent refreshing salad.

CITRUS SALAD WITH PEANUT BUTTER DRESSING

Steps:

• To prepare salad soak red onion and radishes in cold water. Drain just before tossing with other salad ingredients.
• Place all salad ingredients, except peanuts, in large bowl. Gently toss with dressing. Divide salad among 4 serving plates; garnish with peanuts and serve immediately.
• DRESSING:.
• Combine all ingredients in medium bowl. Stir until mixture is blended and smooth.