CITRUS SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Chop lettuce. Arrange lettuce on platter and top with pieces of grapefruit and orange.
- *To supreme fresh oranges and/or grapefruits instead, cut off ends then remove skin in strips working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit.
- Combine marmalade with 2 splashes of vinegar and stream in extra-virgin olive oil. Pour dressing over the salad and season with salt and pepper. Garnish platter with chopped or snipped chives.
CITRUS SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- For the dressing: Add the oil, orange juice, honey, vinegar and mustard to a mason jar and shake to mix.
- For the citrus salad: Carefully cut off the peel of the oranges and limes to remove the pith, then slice.
- Layer the orange and lime slices on a plate and sprinkle over the radishes. Drizzle with some of the dressing and top with the mint leaves.
CITRUS SALAD
The most beautiful ruby-red grapefruit is available in December; use it to make this jewel-like salad. In other seasons, the grapefruit will be smaller and you will need more.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Working over a bowl to catch the juices, use a paring knife to slice between the sections and membranes of each grapefruit; remove the segments whole. Place each segment in bowl as completed. Repeat process with oranges in same bowl. Transfer to refrigerator. Recipe may be made up to this point 1 hour ahead.
- Make vinaigrette: In a small bowl, combine vinegar, honey, and salt and pepper to taste. Slowly whisk in olive oil, then canola oil, until mixture is well combined. Set vinaigrette aside.
- Just before serving, arrange radicchio and endive leaves on a large serving platter. Arrange grapefruit and orange segments in the center of the platter. Scatter red-onion slices over the top. Drizzle the reserved vinaigrette over the salad, and serve.
CITRUS SALAD
My mom always made this salad for Christmas dinner, so it's been a family favorite for many years. I teach special education at the high school level and often incorporate cooking into my lessons. Whenever we make this recipe at school, it's always a hit with the students.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 143 calories, Fat 7g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 34mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
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