CITRUS WALNUT SALAD
I created this salad as a nice fresh side to a light summer meal. Easy to change or customize for different tastes. You can plate the salad individually for a nice presentation.
Provided by dana_shmana
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
- Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
- Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
- Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
- Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
- Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
- Drizzle dressing over salad.
Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.7 g, Cholesterol 16.7 mg, Fat 41 g, Fiber 5 g, Protein 6.9 g, SaturatedFat 8 g, Sodium 510.1 mg, Sugar 22.8 g
ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE
A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!
Provided by FAITHFUL96
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
- In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
- In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
- Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g
CITRUS WALNUT SALAD
This salad of grapefruit, walnuts and endive leaves is bursting with citrus flavor and festive colors - a great side dish recipe to perk up a meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are golden brown.
- In small bowl, stir together oil, vinegar, mustard, salt, sugar and cumin.
- Remove and discard outer leaves of endive. Rinse endive with cold water; pat dry. Cut each endive head diagonally into 1/4-inch-thick slices; place in serving bowl. Add walnuts and parsley. Drizzle with dressing; gently toss to coat. Top with grapefruit. Serve immediately.
Nutrition Facts : Calories 230, Carbohydrate 14 g, Fat 4, Fiber 6 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 170 mg
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.
CITRUS WALNUT PASTA SALAD
This recipe is from the good folks at Costco. They always make cooking a lot easier.
Provided by Lynnda Cloutier @eatygourmet
Categories Pasta Salads
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Place walnuts on cookie sheet in a single layer in bake for 8 to 10 minutes checking frequently. Let cool.
- Cook pasta as the package directs, drain and let cool completely. to make the dressing mix all ingredients in a large bowl, stirring with a whisk to blend.
- Add pasta, chicken, cheese, celery, red onion, walnuts chives and parsley to the dressing. Toss gently to mix. Makes six servings.
- If you buy walnuts in sealed packaging they can be stored in their original packaging . Or, open the bag transfer the walnuts to an airtight container to maintain freshness .keep walnuts in an airtight container for up to six months in the refrigerator and up to one year in the freezer
BEETROOT-CURED SALMON WITH CITRUS SALAD & CARAMELISED WALNUTS
This fresh, seasonal dish with cured salmon and citrus fruit is as delicious as it is pretty on the plate. Delicately When it comes to Christmas starters, think pink!
Provided by jospizarro
Categories Starter
Time 40m
Number Of Ingredients 13
Steps:
- Finely grate the beetroot and mix with the lemon zest, tarragon, sugar and salt.
- 2 Line a shallow dish with several layers of cling film in different directions, so it hangs over the edges. Spoon in half the beetroot mixture, drizzle with half the gin and put the salmon fillet on top. Spread the rest of the beetroot mix on top of the salmon, drizzle over the rest of the gin, then wrap as tightly as possible in the cling film. Leave to cure in the fridge for 48-72 hrs, turning the salmon occasionally (the longer you leave it, the firmer it becomes). Drain off any liquid as it escapes.
- When the salmon is cured, scrape off the salt mixture really well, then rinse with cold water and dry well.
- For the salad, put the sugar in a pan with 2 tbsp water and melt over a low heat. Bring to the boil and bubble until you have a golden caramel. Add the walnuts and mix together to coat. Tip onto a baking sheet lined with greased baking parchment and leave to cool.
- Segment the citrus fruits over a bowl to catch the juice. Cut each segment into two or three pieces. Mix 4 tbsp of the juice with a pinch of salt and sugar, and plenty of black pepper. Whisk in the oil.
- Finely slice the salmon. Divide the watercress and fruit segments between eight plates, then top with salmon. Scatter over the walnuts, drizzle over the dressing and serve.
Nutrition Facts : Calories 417 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.5 milligram of sodium
JUST LIKE DEWEY'S CANDIED WALNUT AND GRAPE SALAD
Perfect for special occasions, but simple enough to make every night. Has a lovely citrus basil vinaigrette that goes well with this salad as well as others. Taste's just like the salad they serve at Dewey's Pizza in Cincinnati, Ohio.
Provided by PalatablePastime
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).
- Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.
- Serve dressing with salad.
Nutrition Facts : Calories 210.3, Fat 14.4, SaturatedFat 5.6, Cholesterol 18.6, Sodium 518.4, Carbohydrate 15, Fiber 2.8, Sugar 10.3, Protein 7.2
ROASTED BEETS WITH CITRUS, FETA AND WALNUTS RECIPE
Roasted beets pair beautifully with citrus, feta, and walnuts in this refreshing winter salad.
Provided by Jennifer Segal
Categories Salads
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F. Wipe or scrub the beets clean, then trim the stems down to one-inch, leaving the "tails" on. Place the beets on a large piece of aluminum foil and drizzle with 2 tablespoons of the olive oil. Wrap the foil around the beets to form a neat packet, then roast directly on a rack in the middle of the oven until tender when pierced with a knife, about 1 hour. Unwrap the beets and let sit until cool enough to handle. Peel the beets by rubbing the skin under cool running water, then cut into 1/8-inch thin slices.
- In a small bowl, whisk together remaining 3 tablespoons olive oil and red wine vinegar. Toss beets, citrus, and dressing together in a large bowl. Season to taste with salt and pepper. Transfer to a serving platter and Drizzle the juices from the bowl over top. Sprinkle feta, walnuts and scallions over top and serve.
CITRUS-WALNUT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Using a small sharp knife, cut the ends off the blood oranges and 3 tangerines, then cut away the peel and white pith. Working over a medium bowl, cut along both sides of each membrane to remove the segments, letting them drop into the bowl; discard any seeds. Squeeze the juice from the remaining tangerine into a small bowl to get about 2 tablespoons.
- Preheat the oven to 400 degrees F. Toss the walnuts with 1 tablespoon olive oil, 1/2 teaspoon pink peppercorns and a pinch of salt on a rimmed baking sheet. Bake until golden brown, 10 to 12 minutes. Let cool.
- Meanwhile, make the dressing: Add the vinegar, mustard, 1/4 teaspoon pink peppercorns and a pinch of salt to the bowl with the tangerine juice and whisk to combine. Slowly drizzle in the remaining 1/4 cup olive oil, whisking to combine; season with salt.
- Combine the frisée, endives, radicchio, parsley and blood orange and tangerine segments in a large bowl. Pour in the dressing and toss; season with salt. Top with the toasted walnuts and remaining 1 teaspoon pink peppercorns.
CUCUMBER SALAD WITH ROASTED PEANUTS AND CHILE
Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil. The details make all the difference: First, salting the cucumbers mutes the fruit's subtly bitter notes while heightening flavor. Next, the simple peanut sauce adds richness to the cool cucumbers. (Make a large batch and store it in the fridge to drizzle over vegetables, chicken and salads.) Finally, a flurry of finely chopped peanuts, cilantro and red-pepper flakes gets dusted over the salad in layers to disperse flavor.
Provided by Sue Li
Categories dinner, easy, quick, snack, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
- Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
- In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
- To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.
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- Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
- Remove and discard outer leaves of endive. Rinse endive with cold water, and pat dry. Cut each endive head diagonally into 1/4-inch-thick slices, and place in a serving bowl. Add walnuts, parsley leaves, and desired amount of dressing; gently toss to coat. Top with grapefruit. Serve with any remaining dressing.
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