Citrus Walnut Salad Recipes

CITRUS WALNUT SALAD

Steps:

• Sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are golden brown.
• In small bowl, stir together oil, vinegar, mustard, salt, sugar and cumin.
• Remove and discard outer leaves of endive. Rinse endive with cold water; pat dry. Cut each endive head diagonally into 1/4-inch-thick slices; place in serving bowl. Add walnuts and parsley. Drizzle with dressing; gently toss to coat. Top with grapefruit. Serve immediately.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

CITRUS WALNUT SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
• Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
• Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
• Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
• Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
• Drizzle dressing over salad.

CITRUS-WALNUT SALAD

Steps:

• Using a small sharp knife, cut the ends off the blood oranges and 3 tangerines, then cut away the peel and white pith. Working over a medium bowl, cut along both sides of each membrane to remove the segments, letting them drop into the bowl; discard any seeds. Squeeze the juice from the remaining tangerine into a small bowl to get about 2 tablespoons.
• Preheat the oven to 400 degrees F. Toss the walnuts with 1 tablespoon olive oil, 1/2 teaspoon pink peppercorns and a pinch of salt on a rimmed baking sheet. Bake until golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, make the dressing: Add the vinegar, mustard, 1/4 teaspoon pink peppercorns and a pinch of salt to the bowl with the tangerine juice and whisk to combine. Slowly drizzle in the remaining 1/4 cup olive oil, whisking to combine; season with salt.
• Combine the frisée, endives, radicchio, parsley and blood orange and tangerine segments in a large bowl. Pour in the dressing and toss; season with salt. Top with the toasted walnuts and remaining 1 teaspoon pink peppercorns.

CITRUS SALAD

Steps:

• Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.

CITRUS SALAD

Steps:

• In a large bowl, combine the fruit sour cream, marshmallows and coconut. Cover and refrigerate for several hours. If desired, serve in a lettuce-lined bowl or on individual lettuce-lined plates.