Citrus And Spinach Salad Recipes

Steps:

• In a blender, combine the honey, lime juice, lime zest and nutmeg; cover and process until blended. While processing, gradually add oil in a steady stream until dressing is thickened. , In a large salad bowl, combine the spinach, oranges and grapefruit. Drizzle with dressing; toss to coat. Top with onion. Serve immediately.

Steps:

• In a medium bowl, whisk together all ingredients for dressing and 1/4 cup reserved citrus liquid. Add spinach and toss. Divide dressed spinach onto chilled salad plates. Divide citrus salad among plates and garnish with crumbled goat cheese.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
• Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
• Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
• Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.

Steps:

• Divide spinach among 8 plates; top with citrus salad and avocados. Sprinkle with cheese and, if desired, dressing and almonds. Serve immediately.

Steps:

• In a large salad bowl, combine the spinach, oranges, grapefruit and onion., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

Steps:

• Toss spinach, onion, oranges and pine nuts together.
• Whisk together all dressing ingredients.
• Pour over salad and serve.

Steps:

• Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.
• Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.
• Note
• To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.

Steps:

• In a small bowl, mix together the mustard, honey, orange juice, and vinegar; cover and refrigerate.
• Either on a large serving platter or on individual salad plates, layer in the following order: lettuce leaves, spinach, onion slices, cucumber slices, orange pieces, and shrimp.
• Season with salt and pepper to taste (I season as I layer).
• Sprinkle with pecans.
• Drizzle with honey mustard mixture.

Steps:

• To make the dressing, put the vinegar, oil, cream and honey in a small screw-top jar. Cover and shake until well blended. Set aside.
• Working over a bowl to catch the juice, peel the grapefruit, removing all the bitter white pith, then cut it into segments between the membranes. If large, cut the segments into bite-sizes pieces. Set the grapefruit segments aside on a plate.
• Using a citrus zester, take fine shreds of zest from the orange and set aside. Working over the bowl containing the grapefruit juice, peel the orange, removing all the pith, then cut it into segments between the membranes and cut the segments into bite-sized pieces, if liked. Add to the grapefruit segments and set aside.
• Add 1 tbsp of the combined grapefruit and orange juices to the dressing, and shake again to blend.
• Taste and add more citrus juice, if liked. Add salt and pepper to taste.
• Place the spinach in a large serving bowl. Add the orange and grapefruit segments, the melon and spring onions and toss together. Shake the dressing once more, then pour it over the salad and toss. Scatter the Parma ham and orange zest over the top and serve at once.

Steps:

• Place orange juice, sugar, vinegar, and cinnamon in a saucepan and simmer until it reduces by half, 10 to 15 minutes. Set aside to cool, about 5 minutes.
• Whisk vegetable oil into dressing mixture slowly.
• Place spinach, mandarin oranges, feta cheese, and grapefruit into a bowl and drizzle with dressing. Serve immediately.