FARRO SALAD WITH CITRUS VINAIGRETTE
Farro is one of the oldest grains known to mankind. I make a double batch of this hearty salad and keep it in the cooler for a quick, high-protein snack during the day. But this dish is a meal in itself: The veggies, the tender farro, and the zesty vinaigrette are all you need.
Provided by Guy Fieri
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 17
Steps:
- You'll need: Stovetop or propane burner, large heavy saucepan.
- To make the farro: In a large heavy saucepan over medium-high heat, combine the farro, salt, and water (or stock, if using). Bring to a simmer, cover, and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking; you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.
- While the grains are simmering, make the vinaigrette:
- Whisk together the orange zest, shallot, mustard, vinegar, and olive oil. Add salt and pepper to taste and set aside.
- To serve, toss the farro with 3 tablespoons dressing and transfer it to a large serving bowl. In the same bowl, combine the arugula with the diced pepper, orange wheels, almonds, prunes, cherries, onion, and apple and gently toss with 3 tablespoons of the dressing, adding more as needed.
CITRUS VINAIGRETTE
Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.
Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
CITRUS VINAIGRETTE
Sweet vinaigrette to pour over any salad. See note in recipe to make this vinaigrette and salad your very OWN!
Provided by Hopkins82
Categories Salad Dressings
Time 5m
Yield 2-3 tsp, 6-10 serving(s)
Number Of Ingredients 5
Steps:
- combine all ingredients together and whisk until well incorporated.
- Drizzle 2-3 tsp of dressing over your salads.
- Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!
Nutrition Facts : Calories 64.9, Fat 4.5, SaturatedFat 0.6, Sodium 10.1, Carbohydrate 6.4, Fiber 0.1, Sugar 6.2, Protein 0.1
CITRUS VINAIGRETTE
This versatile citrus salad dressing gets a touch of natural sweetness from orange juice, which balances the acidity of the lemon juice. Use it in coleslaw for a mayo-free dressing, or drizzle it over winter greens with dried fruit and nuts.
Provided by Katie Webster
Categories Vegan Salad Dressing Recipes
Time 10m
Number Of Ingredients 9
Steps:
- Combine shallot, orange zest, orange juice, lemon juice, mustard, salt and pepper in a blender or mini food processor. (Alternatively, combine in a jar and use an immersion blender.) Add olive oil and canola (or avocado) oil; blend until smooth.
Nutrition Facts : Calories 130.6 calories, Carbohydrate 1.4 g, Fat 14 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.5 g, Sodium 161.9 mg, Sugar 0.9 g
CITRUS LIME VINAIGRETTE
Citrus lime vinaigrette made from orange juice, lime juice, chopped cilantro, diced jalapeno, olive oil salt and pepper.
Provided by Lisa Bryan
Categories Salad
Time 5m
Number Of Ingredients 6
Steps:
- Add all of the ingredients to a bowl and whisk together.
Nutrition Facts : Calories 150 kcal, Carbohydrate 9 g, Fat 13 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CITRUS VINAIGRETTE
Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.
Provided by Bon Appétit Test Kitchen
Categories Citrus No-Cook Vegetarian Quick & Easy Low Sodium Salad Dressing Winter Healthy Low Cholesterol Vegan Lemon Juice Orange Juice Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in a small jar; season vinaigrette to taste with salt and pepper. Shake to blend. DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill. Shake before using.
ORANGE CITRUS VINAIGRETTE
Provided by Mary Younkin
Number Of Ingredients 8
Steps:
- Combine all ingredients in a jar and shake to combine. Store in the refrigerator for up to two weeks. Enjoy!
CITRUS VINAIGRETTE
This vinaigrette gets its refreshing tartness from the zest and juice of three types of citrus: orange, lemon, and grapefruit. It makes for a delicious homemade salad dressing.
Provided by Martha Stewart
Yield Makes 3/4 cup
Number Of Ingredients 10
Steps:
- Whisk all the ingredients together in a nonreactive medium bowl until combined. Use immediately, or refrigerate, covered, for up to 3 days.
ZESTY CITRUS VINAIGRETTE
Make and share this Zesty Citrus Vinaigrette recipe from Food.com.
Provided by AZPARZYCH
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix cornstarch, Splenda and water in small saucepan
- Heat over medium-high heat stirring constantly until thickens.
- Set aside to cool, approximate 10 minutes.
- Place orange peel, orange juice, lime juice and vinegar in blender and mix on high briefly.
- Turn blender to low; drizzle oil into juice mixture.
- Add starch mixture to juice mixture; briefly blend on low.
- Season with salt and pepper.
- Can be stored in refrigerator in covered container for up to 5 days.
Nutrition Facts : Calories 98.9, Fat 10.9, SaturatedFat 0.8, Sodium 232.8, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1
CITRUS VINAIGRETTE
Steps:
- Place juice in a blender or food processor. Add vinegar and slowly add peanut oil to emulsify. Salt and pepper to taste
LOBSTER SALAD WITH CITRUS VINAIGRETTE
Fresh, light salad perfect for summer.
Provided by Jaclyn Kalemba
Categories Salad
Number Of Ingredients 12
Steps:
- First, let's roast the tomatoes. Preheat an oven to 400.
- Cut the tomatoes in half (length wise) and coat in evoo. Then add some freshly cracked salt, pepper + garlic powder and combine.
- Place the tomatoes on a baking sheet lined with parchment and roast for 5-7 minutes until tomatoes start to blister. Remove and allow to cool.
- In a large mason jar or similar shakeable container, squeeze the lemon and orange juice through a strainer to prevent pulp and seed pieces from sneaking in.
- Add the remaining ingredients and shake well to completely combine.
- Slice an avocado in half, remove the pit and dice the entire avocado into 3/4" cubes and scoop out.
- Cut the skin from the orange, and the gently slice into segmented piece (see video and photos for details)
- If using frozen lobster, rinse in cold water until thawed and pat dry very well using paper towels.
- Using a small round ring (I used a large biscuit cutter), add arugula, then split the additional ingredients between two plates and layer each ingredient overtop the arugula.
- Add 1/2 the diced avocado, orange segments and lobster to each plate. Gently divide up the roasted tomatoes between the two plates.
- Shake the dressing again and spoon it overtop the salad.
- Add additional cracked pepper overtop, remove the plating ring and serve immediately.
- Enjoy!
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