Spinach Citrus 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:

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

Steps:

• Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
• In a small bowl, add all the ingredients and whisk until emulsified.

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:

• Preheat the oven to 350 degrees F.
• Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
• In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
• To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

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.