CITRUS AND WINTER GREENS SALAD RECIPE BY TASTY
Here's what you need: garlic, fresh parsley, scallions, apple cider vinegar, honey, orange juice, dijon mustard, tahini, kosher salt, extra virgin olive oil, tuscan kale, red cabbage, large fuji apple, brussels sprouts, oranges, pepitas, pomegranate seeds
Provided by Greg Perez
Categories Lunch
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the dressing, add the garlic, parsley, scallions, apple cider vinegar, honey, orange juice, Dijon mustard, tahini, and salt to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is easily pourable. Set aside until ready to use.
- minutes prior to serving the salad, add the kale to a large bowl and season with salt. Gently massage with your hands to break down the tough fibers and reduce bitterness.
- Add the red cabbage, apple, Brussels sprouts, orange segments, pepitas, and pomegranate seeds. Toss well to combine. Serve in a bowl or plate and drizzle with dressing to taste.
- Enjoy!
Nutrition Facts : Calories 382 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 12 grams, Protein 10 grams, Sugar 40 grams
MIXED GREEN SALAD WITH CITRUS DRESSING
Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- For the dressing: in a blender, combine juice, honey, shallot, and vinegar. Season with salt and pepper. Blend until smooth. With motor running, add oil in a steady stream until emulsified.
- In a large bowl, toss arugula, frisee, and radicchio with dressing; season with more salt and pepper. Serve immediately.
Nutrition Facts : Calories 127 g, Fat 7 g, Protein 2 g
CITRUS SALAD WITH IN-SEASON GREENS
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 6
Steps:
- Peel fruit; cut into sections, allowing the juices to collect in small bowl. Add dressing to reserved juices; mix well.
- Toss endive with watercress and onions in large bowl.
- Add dressing mixture; mix lightly. Top with fruit. Serve immediately.
Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
CITRUS AND GREENS SALAD WITH WONTON CROUTONS
Steps:
- Grate a teaspoon of zest from the orange and set aside in a small bowl.
- To make the citrus supremes: Using a paring knife, cut off 1/2-inch from both ends of the orange and grapefruit and stand them upright so they sit flat on the cutting board. Make downward cuts, following the contour of the fruit, to remove the entire pith and peel. Hold the orange in your hand over the bowl with the zest (to catch the juice) and carefully slice between the membranes to remove the segments. Squeeze the orange remnants to release the remaining juice. Place the orange supremes in a separate bowl and set aside. Repeat with the grapefruit, adding the juices to the zest bowl for a total of about 3 tablespoons juice. Set aside the orange and grapefruit supremes.
- To make the salad dressing: Into the bowl with the reserved citrus juice and zest, add the mustard, vinegar, honey, 1/2 teaspoon salt and several grinds black pepper. Whisk in the olive oil.
- Place the kale in a large serving bowl. Add the onions and drizzle with the dressing. Toss to coat. Season with salt if needed. Top with the citrus supremes, sesame seeds and Wontons. Drizzle with more dressing, as needed. Serve immediately.
- Heat about 2 inches neutral oil in a large saucepan to 365 degrees F and fill a small bowl with water. Set a wire rack over a baking sheet and set aside.
- Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl. Mash with a spoon to combine.
- To form the wontons: Lay out the wonton wrappers and add 1 teaspoon filling to the center of each. To seal, dip your finger in the water and wet the perimeter of the wrapper. With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle. Pinch to seal. Repeat with the remaining 2 opposite corners to create a four-cornered star.
- Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. Drain on the wire rack. Season with salt. Repeat with the second batch of wontons.
MIXED GREEN SALAD WITH WHOLE CITRUS VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.
- Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning. Finish the salad with a sprinkling of cocoa nibs to taste.
- Variation for Blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 teaspoon gray salt, 1/2 teaspoon pepper, and 1 1/2 cups pure olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters, cut out the core, and remove seed. Place in a blender. Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again. Makes about 3 cups.
MIXED GREENS AND CITRUS SALAD
Juicy grapefruit and ruby red strawberries add delightful color and a wonderful flavor combination to this refreshing salad. The tangy citrus dressing adds the ideal finishing touch.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, cook almonds in 2 teaspoons oil until lightly browned, stirring constantly. Add 1 tablespoon honey and cinnamon; cook and stir for 1-2 minutes longer or until almonds are glazed and golden brown. Spoon almonds onto a greased foil-lined baking sheet, separating almonds into a single layer as much as possible. Set aside to cool., In a food processor, combine the lemon juice, zest, mustard, salt and remaining honey. Cover and pulse until well blended. While processing, gradually add remaining oil in a steady stream. Process until thickened., In a large serving bowl, combine mixed greens, strawberries and citrus sections. Just before serving, drizzle with dressing; toss to coat. Sprinkle with glazed almonds.
Nutrition Facts : Calories 226 calories, Fat 16g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein.
ALL GREEN SALAD WITH CITRUS VINAIGRETTE
Provided by Leah Koenig
Categories Salad Passover Kid-Friendly Quick & Easy Basil Asparagus Avocado Cucumber Sugar Snap Pea Small Plates
Yield Serves 8
Number Of Ingredients 17
Steps:
- For the vinaigrette:
- Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
- For the salad:
- Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
- In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.
More about "citrus salad with in season greens food"
CITRUS SALAD WITH BITTER GREENS - A BEAUTIFUL PLATE
From abeautifulplate.com
Reviews 42Category SaladsCuisine AmericanTotal Time 25 mins
- Prepare Salad: Trim the ends of the clementines, blood oranges, and grapefruit. Using a knife, remove the peel and all of the white pith from the sides. Cut the citrus into 1/4″ rounds–removing any seeds as you work. Cut the grapefruit rounds into half-moons. Set aside.
- Sort through the watercress–keeping any small stems, and removing the leaves from the tougher stems. Trim the base of the raddichio and tear the tears into small strands. Remove the outer, tougher leaves of the escarole and base, and tear into large pieces. Wash and dry the leaves in a salad spinner thoroughly. Place in a large Ziploc bag and refrigerate until needed.
- Prepare Dressing: Whisk together the orange zest, orange juice, champagne vinegar, and salt in a bowl. Slowly drizzle in the olive oil, whisking continuously to emulsify.
- Add the sliced kumquats to the dressing and allow them to sit for 5-10 minutes (this will remove some of the bitterness).
SIMPLE CITRUS SALAD - FRESH AND HEALTHY - PINCH ME GOOD
From pinchmegood.com
Reviews 3Category Healthy SaladsCuisine AmericanTotal Time 10 mins
- Assemble the salad. Layer some of the greens into the bottom of a platter or large salad bowl and top with the segmented oranges and grapefruit and sliced avocado. Layer more greens on top and repeat with the fresh fruit.
- Mix up the dressing. Add all of the dressing ingredients to a small bowl and whisk well to combine.
- Dress, garnish and serve. Pour the dressing over the salad and lightly toss. Top with a squeeze of lime juice, grated lime zest, crunchy pistachios, salty shredded parmesan cheese and some fresh mint leaves. Serve cold.
CITRUS SALAD WITH SWEET GREENS, DILL AND BALSAMIC GLAZE …
From twospoons.ca
WINTER CITRUS SALAD WITH MIXED GREENS - JUST A LITTLE BIT …
From justalittlebitofbacon.com
CITRUS SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
HERBED CITRUS SALAD WITH TAHINI DRESSING AND GREENS
From thekitchn.com
FRESH CITRUS SALAD - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
CITRUS SALAD WITH AVOCADO AND MIXED GREENS - GIVE IT …
From giveitsomethyme.com
THIS CALAMANSI MARMALADE IS MADE FOR CITRUS GIRLS (LIKE ME)
From bonappetit.com
WHAT IS THE HEALTHIEST SALAD DRESSING? INGREDIENTS AND RECIPES TO …
From usatoday.com
MIXED CITRUS GREEN SALAD RECIPE | MYRECIPES
From myrecipes.com
WELCOME WINTER WITH THIS CITRUS, FENNEL, AND BITTER GREENS SALAD
From seriouseats.com
EASY SALAD RECIPES TO HELP YOU CLEAN OUT THE FRIDGE - WOMEN'S …
From womenshealthmag.com
CITRUS SALAD WITH IN-SEASON GREENS RECIPE | SAY MMM
From saymmm.com
WINTER GREENS SALAD WITH FENNEL, CITRUS, AND CREAMY CITRUS …
From seriouseats.com
BEST WINTER GREENS & CITRUS SALAD RECIPE - COUNTRY LIVING
From countryliving.com
15-MINUTE REFRESHING CITRUS SALAD WITH ARUGULA - OUR SALTY KITCHEN
From oursaltykitchen.com
SUMMER CITRUS SALAD - AHEAD OF THYME
From aheadofthyme.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love