CITRUS, BACON & PECAN SALAD
A simple toss and you've got a salad with great festive flavor.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 6 servings, 1-2/3 cups each.
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in large bowl.
- Add dressing; toss lightly.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
CITRUS SALAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
- In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.
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 SPINACH SALAD
A nice, refreshing twist on a spinach salad - a perfect compliment to any holiday meal! Great with Ham! ****Noteworthy - this makes quite a bit of dressing - so depending on your taste, you may want to increase the amount of salad fixings or slightly decrease the dressing (or just save it for another day!!).
Provided by Mommy Diva
Categories Salad Dressings
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Toss spinach, onion, oranges and pine nuts together.
- Whisk together all dressing ingredients.
- Pour over salad and serve.
Nutrition Facts : Calories 315.2, Fat 26.5, SaturatedFat 3.3, Sodium 83.1, Carbohydrate 20.1, Fiber 3, Sugar 14.1, Protein 3.2
SPINACH AND MANDARIN ORANGE SALAD
This is a quick and easy recipe that is sure to impress guests. It's not your ordinary spinach salad.
Provided by Suzanne S.
Categories Salad Vegetable Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour.
- Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
- Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.
Nutrition Facts : Calories 194 calories, Carbohydrate 30 g, Cholesterol 38.6 mg, Fat 7.2 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 277.9 mg, Sugar 24 g
CITRUS SALAD W/ BACON & RED ONION
Categories Citrus Leafy Green Appetizer Side
Number Of Ingredients 9
Steps:
- Combine all ingredients except oil and vinegar. Add oil and vinegar to dress just before serving. Can Substitute Blood Orange EVOO for Garlic, Lemon, Tuscan Herb, Lime or Walnut Oil. Can Substitute Fig Aged Traditional Balsamic for Peach, Honey Ginger, Pomegranate, or Dark Chocolate. Can Substitute Original Blend for Italian Table Blend, Key West Citrus Blend, Hunters Blend, Anglers Blend, Lemon Pepper Blend.
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- Pickled Red Onions. The flavor of pickled red onions is really unique. They’re tangy and slightly sweet, with a hint of spice from the mustard seeds.
- Olive Pizza With Red Onions. Pizza is always a winner, and this quick and easy recipe is no exception. The onions are mellowed by the heat of the pizza, while the olives provide a salty contrast you’ll love.
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- Peppers and Onions Scrambled Eggs. Start your day with a flavorful of this classic breakfast with a twist. Featuring fresh peppers, onions, and eggs, this dish is packed with nutrients and flavor.
- Italian Potato Salad With Red Onions. I know it looks simple, but the flavors in this simple potato salad speak for themselves. The potatoes are wonderfully tender, which makes for such a nice contrast to the red onions.
- Tomato, Cucumber, and Red Onion Salad. Want something a little lighter than carb-heavy potatoes? Try this tomato, cucumber, and onion salad instead. Slightly sweet and juicy tomatoes are my favorite things on the planet.
- Greek Salad With Marinated Onions. This recipe is a delicious and healthy way to enjoy the classic flavors of Greece. You’ll marinate the onions in a dressing made with olive oil, vinegar, and spices.
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