Winter Citrus Salad Food

WINTER CITRUS SALAD WITH HONEY DRESSING

Winter Citrus Salad with Honey Dressing image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 blood oranges or tangerines
1 pink grapefruit
1 navel orange
Salt
1/2 small red onion or 1 shallot, chopped
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon honey
Lime or lemon juice to taste
1/4 teaspoon freshly chopped tarragon or a pinch dried

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.

Nutrition Facts : Calories 181, Fat 11 grams, SaturatedFat 1.5 grams, Sodium 122 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 1 grams, Sugar 16 grams

CITRUS SALAD

Citrus Salad image

This is a yummy orange flavored salad good at any meal. I have had this salad alone as a side with fish or as a main dish by adding chicken. A store bought rotisserie chicken is good!

Provided by beckihrh

Categories < 15 Mins

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 8

Ingredients

1 orange zest (reserve orange for salad)
1/2 cup orange juice
1/2 cup white wine vinegar
1/4 cup light olive oil or 1/4 cup canola oil
2 teaspoons chopped garlic
2 tablespoons honey
salt and pepper
lettuce, of choice or a bag mixed greens

Steps:

Mix dressing ingredients together well and put in refrigerator.
I use some or all of the ingredients below depending on my mood! They all go well with the dressing!
•Chopped red onion (about a tablespoon).
•Chop up the orange reserved from the dressing.
•Small can mandarin oranges.
•Feta cheese
•Chopped glazed walnuts (a small handful).
•Small tart apple chopped (squeeze some lemon juice on apple after chopping to keep from browning).
•Chopped Pear
•Chopped Craisins® (The orange flavored ones are great).
•Chopped green onion (1 or 2 stocks).
•Avocado (best if you don't use the feta).
•Chopped carrots (3 or 4 baby carrots).
Make a bed with desired greens or lettuce and add above ingredients. Then pour dressing over top. Good with cooked chicken or shrimp!

Nutrition Facts : Calories 167.3, Fat 13.6, SaturatedFat 1.9, Sodium 1.2, Carbohydrate 12.3, Fiber 0.1, Sugar 11.2, Protein 0.3

CITRUS SALAD WITH POMEGRANATE

Citrus Salad With Pomegranate image

Posted here for ZWT5 and for safekeeping....can not wait to try this one. What a wonderful summer salad idea. From The Mexican Cookbook.

Provided by FolkDiva

Categories Citrus

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

Ingredients

1 large pomegranate
1 grapefruit
2 sweet oranges
1/2 lime (finely grated rind of)
1 -2 garlic clove, very finely chopped
3 tablespoons red wine vinegar
2 limes (juice of)
1/2 teaspoon sugar
1/4 teaspoon dry mustard
4 -5 tablespoons extra virgin olive oil
1 avocado
limes or lemon juice, for tossing
1 head red leafy lettuce, such as oak leaf
salt and pepper, to taste
1/2 red onion, thinly sliced, to garnish

Steps:

Cut the pomegranate into quarters, then press back the outer skin to push the seeds out into a bowl.
Using a sharp knife, cut a slice off the top and bottom of the grapefruit, then remove the peel and pith, cutting downward. Cut out the segments from between the membranes, then add to the pomegranate.
Finely grate the rind of half an orange and set aside. Using a sharp knife, cut a slice off the top and bottom of both oranges, then remove the peel and pith, cutting downward and being careful to retain the shape of the oranges. Slice horizontally into slices, then cut into quarters. Add the oranges to the pomegranate and grapefruit and stir to mix well.
Combine the orange rind with the lime rind, garlic, vinegar, lime juice, sugar and mustard in a nonmetallic bowl. Season to taste, then whisk in the oil.
Cut the avocado in half lengthwise and twist the 2 halves in opposite directions to separate. Stab the pit with the point of a sharp knife and lift out. Carefully peel off the skin, dice the flesh, and toss in lime juice to prevent discoloration.
Place the lettuce in a serving bowl. Top with the fruit and avocado then pour over the dressing and toss. Garnish with the onion and serve immediately.

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