Grapefruit Orange Medley Salad Food

WINTER CITRUS & POMEGRANATE FRUIT SALAD

Steps:

• Place the pomegranate on a surface that won't stain. Starting at the crown, cut a cross into the fruit about halfway down. Put a large bowl in the sink and, holding the pomegranate crown side down over the bowl, break it apart into quarters. Squeeze each quarter firmly over the bowl to release the seeds and juice, then bend each quarter back to release more seeds. (Don't worry about getting all the seeds out. What you really want is the juice, so squeeze the pomegranate again to release the juice from any remaining seeds still attached to the fruit.) Pick out any bits of the white membrane so all that remains in the bowl are seeds and juice.
• For the oranges and grapefruits, cut a slice off the top and bottom of each fruit so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the fruit in one hand and working over the bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Firmly squeeze the remaining membranes over the bowl to release all the juices. Cover and refrigerate until ready to serve. Be sure to serve this fruit salad in bowls, so the juice can be spooned up with the fruit.
• Note: Pomegranate juice will stain wooden cutting boards and some countertops. To be safe, you can cut pomegranates on disposable plastic shopping bags.

QUICK FRUIT MEDLEY

Steps:

• In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.

WINTER CITRUS SALAD WITH HONEY DRESSING

Steps:

• Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
• Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

ORANGE AND GRAPEFRUIT SALAD WITH CORIANDER AND BLACK OLIVES

Steps:

• Peel and segment the citrus. Using a paring knife, slice a thin slice off the top and the bottom of the fruit, so that it has a stable base. Then, start to slice off the peel in strips, moving your knife from top to bottom, following the natural curve of the fruit. Repeat, moving around the perimeter of the fruit, until there's no more peel and the flesh is visable.
• To remove the segments, hold the fruit in the palm of your hand and then slice between the membranes toward the center of the fruit to release a pretty little segment of citrus. Repeat for each fruit.
• Arrange the orange and grapefruit segments in a shallow dish. Sprinkle the olives over the fruit. Drizzle the oil over the citrus segments and sprinkle with the coriander, salt and pepper. Serve.

GRAPEFRUIT ORANGE MEDLEY SALAD

Steps:

• In a small saucepan, mix sugar and cornstarch then whisk in soda until smooth.
• Bring to a boil and cook while stirring for 1 minute or until thickened.
• Cover and refrigerate until cool.
• In a large bowl, combine the oranges, grapefruit and grapes.
• Add the sauce and stir until fruit is coated.

SICILIAN-STYLE CITRUS SALAD

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.

GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Steps:

• Using a sharp chef's knife, cut away the peel and the white part or pith from the grapefruit. Carefully cut inside the skin of each segment to remove each section of flesh. Squeeze the membranes over a bowl to extract all the juice. Whisk the honey and mint into the juice and set dressing aside.
• Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with some of the dressing.

CITRUS SALAD

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.

VEGGIE MEDLEY SALAD

Steps:

• Blanch frozen veggies for 1 minute. Drain well.
• Combine first seven ingredients in a medium bowl and set aside.
• In a small saucepan, combine the next six ingredients and boil for one minute to dissolve the sugar. This step may be omitted if you use sugar substitute.
• Pour the marinade over the veggies and stir to coat. Refrigerate the salad overnight.
• Stir salad before serving.

GRAPEFRUIT, ORANGE & APRICOT SALAD

Steps:

• Segment the grapefruits and oranges into a large bowl to catch the juices. Stir in the apricots and honey, and serve.

BEAN MEDLEY SALAD

Steps:

• Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl.
• Repeat first step with the corn, and add to the beans.
• Add remaining ingredients and mix together.
• This recipe works best if allowed to sit for 24 hours for the flavours to blend.