MIXED GREENS AND CITRUS SALAD
Juicy grapefruit and ruby red strawberries add delightful color and a wonderful flavor combination to this refreshing salad. The tangy citrus dressing adds the ideal finishing touch.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, cook almonds in 2 teaspoons oil until lightly browned, stirring constantly. Add 1 tablespoon honey and cinnamon; cook and stir for 1-2 minutes longer or until almonds are glazed and golden brown. Spoon almonds onto a greased foil-lined baking sheet, separating almonds into a single layer as much as possible. Set aside to cool., In a food processor, combine the lemon juice, zest, mustard, salt and remaining honey. Cover and pulse until well blended. While processing, gradually add remaining oil in a steady stream. Process until thickened., In a large serving bowl, combine mixed greens, strawberries and citrus sections. Just before serving, drizzle with dressing; toss to coat. Sprinkle with glazed almonds.
Nutrition Facts : Calories 226 calories, Fat 16g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein.
MIXED GREEN SALAD WITH CITRUS DRESSING
Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- For the dressing: in a blender, combine juice, honey, shallot, and vinegar. Season with salt and pepper. Blend until smooth. With motor running, add oil in a steady stream until emulsified.
- In a large bowl, toss arugula, frisee, and radicchio with dressing; season with more salt and pepper. Serve immediately.
Nutrition Facts : Calories 127 g, Fat 7 g, Protein 2 g
CITRUSY ROMAINE SALAD WITH SHREDDED CHICKEN
Delicious and light summer salad with romaine lettuce, shredded chicken, and cilantro.
Provided by alic
Categories Salad Green Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- Combine lettuce, chicken, sprouts, cilantro, avocado, and cucumber in a bowl.
- Add ranch dressing, olive oil, and lime juice; toss lightly. Season with salt and pepper.
Nutrition Facts : Calories 352.2 calories, Carbohydrate 10.8 g, Cholesterol 33.4 mg, Fat 30.5 g, Fiber 5.6 g, Protein 11.4 g, SaturatedFat 5.1 g, Sodium 251 mg, Sugar 3.2 g
SHREDDED-GREENS AND CITRUS SALAD
A sprightly blend of Brussels sprouts, radicchio, endives, oranges, and walnuts is refreshingly bright and crunchy in this cross between a slaw and kale salad. For crisp yet tender bites, rub the radicchio and Brussels sprouts with salt to relax them.
Provided by Greg Lofts
Categories Salad Recipes
Time 30m
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until slightly darkened and fragrant, 12 to 14 minutes. Let cool completely.
- In a large bowl, toss Brussels sprouts and radicchio with 1 teaspoon salt. Rub mixture between your palms until greens soften slightly and turn shiny. Toss in endives. In a small bowl, whisk together vinegar, lemon juice, and oil; season generously with salt and pepper. Pour dressing over greens, tossing to evenly coat. Top with walnuts and orange supremes; serve.
MIXED GREEN SALAD WITH WHOLE CITRUS VINAIGRETTE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.
- Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning. Finish the salad with a sprinkling of cocoa nibs to taste.
- Variation for Blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 teaspoon gray salt, 1/2 teaspoon pepper, and 1 1/2 cups pure olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters, cut out the core, and remove seed. Place in a blender. Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again. Makes about 3 cups.
SHREDDED GREENS SALAD
A crunchy salad of apples, fennel, cucumber, celery and spring onions - a healthy and light side dish for a crowd
Provided by Sarah Cook
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 7
Steps:
- Zest and juice 2 of the limes into a big salad bowl. Top and tail the remaining 2 limes to sit flat on a chopping board. Use a small serrated fruit knife to cut away the peel and pith in downward strokes. Cut the segments from the pith and roughly chop. Add to the salad bowl with the apples, fennel, cucumber, celery, spring onions and olive oil. Cover and chill until ready to serve.
Nutrition Facts : Calories 43 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein
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