Kumquat Salad Food
KUMQUAT SALAD
This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!
Provided by Jill S
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 15
Steps:
- To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
- In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 19.4 g, Cholesterol 12.7 mg, Fat 41.3 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 7.9 g, Sodium 221.3 mg, Sugar 6.7 g
KUMQUAT SALSA
Make and share this Kumquat Salsa recipe from Food.com.
Provided by southern chef in lo
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Mix jalapeños with garlic and cilantro. Remove insides from kumquats. Put insides in small pot and add orange juice, lemon juice, and brown sugar.
- While reducing mixture, cut kumquat shells to 1/2-inch size and add to reduction. When reduction is done and tender, mix with the other ingredients and add salt and pepper to taste.
SALAD OF KUMQUATS, DATES AND SHAVED PARMESAN
Provided by Amanda Hesser
Categories easy, quick, salads and dressings
Time 5m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Slice the kumquats into thin rounds, discarding the seeds. Combine the arugula, parsley, dates, kumquats and Parmesan in a large bowl. Whisk together the lemon juice and olive oil; season with salt and pepper. Pour over the salad and toss.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 147 milligrams, Sugar 10 grams
CHICKEN & KUMQUAT SALAD
This seasonal salad is super zingy and fresh. Use finely chopped lemon peel if you can't find kumquats
Provided by Jennifer Joyce
Categories Side dish, Starter
Time 40m
Number Of Ingredients 15
Steps:
- Bring two pans of water to the boil. Add the chicken breasts to one and cook for 2 mins. Turn off the heat, put a lid on top and leave to sit for 30 mins. Put the broccoli pieces in the other pan, cook for 2 mins, then drain and transfer immediately to a bowl of cold water. This will help it to retain its colour and bite.
- While the chicken is poaching, heat oven to 200C/180C fan/gas 6. Put the bread cubes on a baking tray and cook for 10-12 mins until golden, then remove and leave to cool. Can be made a day ahead and stored in a container.
- Put the dressing ingredients with 1 tsp salt in a jar with a lid. Shake well and set aside. Can be made a day ahead. Put the kumquats, broccoli, radishes, onion, feta, almonds and chives into a serving bowl.
- When the chicken is done, remove from the water, leave to cool for 5 mins, then shred into chunky pieces and add to the salad. Just before serving, pour the dressing over and mix well.
Nutrition Facts : Calories 259 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium
MIXED BITTER GREENS AND KUMQUAT SALAD WITH ANCHOVY VINAGAIGRETTE
Provided by Jayne Cohen
Categories Salad Fish Leafy Green Hanukkah Low Cal High Fiber Dinner Kumquat Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- For vinaigrette:
- With machine running, drop garlic through feed tube of processor and chop finely. Add anchovies, fresh lemon juice, Parmesan cheese, and Dijon mustard; blend well. Gradually add extravirgin olive oil, blending until vinaigrette is smooth. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
- For salad:
- Combine romaine pieces, Belgian endive strips, baby arugula, and kumquats in large bowl. Toss salad with enough vinaigrette to coat and serve.
BITTER GREENS' SALAD WITH KUMQUAT
I cut the recipe in half and red wine replaced red wine vinegar. Experiment with other bitter greens. Makes enough for two-three small side salads. Bold flavors and a beautiful, welcoming burst of color in winter! Found on delish.com.
Provided by COOKGIRl
Categories Citrus
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Whisk vinaigrette ingredients together; season with salt and pepper.
- Toss the greens together in a bowl.
- Plate the greens onto salad plates and arrange kumquats on the salad.
- Serve with the vinaigrette.
Nutrition Facts : Calories 73.4, Fat 6.8, SaturatedFat 0.9, Sodium 9.2, Carbohydrate 1.9, Fiber 0.1, Sugar 1.5, Protein 0.5
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