Crisp Citrus Tossed Salad Recipes

CRISP APPLES WITH CITRUS DRESSING

Crisp Apples with Citrus Dressing image

A perfect salad for any picnic. I serve this salad alongside anything grilled. For a thicker dressing, use less juice. You can use oranges or lemons as well.

Provided by rowlandjk7

Categories Salad Fruit Salad Recipes Apple Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

1 apple, cored and cut into chunks
2 tangerines, juiced - divided
1 tablespoon sour cream
1 tablespoon mayonnaise
1 teaspoon white sugar, or more to taste
1 pinch salt

Steps:

Toss apple chunks in a bowl with 2 teaspoons tangerine juice. Whisk remaining tangerine juice, sour cream, mayonnaise, sugar, and salt in a bowl until sugar and salt have dissolved. Pour dressing over apple and toss.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 33.6 g, Cholesterol 11.6 mg, Fat 14.4 g, Fiber 3.5 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 88.3 mg, Sugar 27.8 g

MIXED GREEN SALAD WITH CITRUS DRESSING

Mixed Green Salad with Citrus Dressing image

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

Ingredients

2 tablespoons fresh orange juice
1 tablespoon honey
1 tablespoon minced shallot
2 teaspoons white-wine vinegar
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
4 ounces frisee, torn in bite-sized pieces (4 cups)
1 small head radicchio (4 ounces), torn in bite-size pieces (4 cups)

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

TOSSED SALAD WITH CITRUS DRESSING

Tossed Salad with Citrus Dressing image

This is a refreshing salad with a very light dressing. The radishes add nice color.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 cups torn fresh spinach
4 cups torn leaf lettuce
3 medium navel oranges, peeled and sectioned
2 tablespoons thinly sliced radishes
DRESSING:
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup canola oil
1/2 teaspoon seasoned salt
1/8 teaspoon paprika
1/8 teaspoon pepper

Steps:

In a salad bowl, combine the spinach, lettuce, orange sections and radishes. In a blender, combine the dressing ingredients; cover and process until blended. Serve with salad. Refrigerate any leftover dressing.

Nutrition Facts : Calories 102 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein.

CRISPY CHICKEN AND CITRUS SALAD WITH HONEY-DIJON VINAIGRETTE

Crispy Chicken and Citrus Salad with Honey-Dijon Vinaigrette image

You can make the chicken legs for this hearty salad up to 4 days in advance. Reheated in a skillet until crisp and golden, they crown an otherwise simple salad for a great dinner on busy nights.

Provided by Ivy Manning

Number Of Ingredients 16

Ingredients

1 recipe Slow Cooker Chicken Confit (see below)
1 tablespoon white wine vinegar
2 teaspoon Dijon mustard
1 teaspoon honey
0.25 teaspoon salt
0.125 teaspoon ground black pepper
4 tablespoon extra-virgin olive oil
8 cup mixed greens (watercress, arugula, spinach, and/or mesclun)
1 large Cara Cara orange
0.5 cup chopped Candied Nuts
4 bone-in, skin-on chicken leg quarters (drumstick and thigh)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed
1 teaspoon kosher salt
0.5 teaspoon granulated garlic
0.25 teaspoon freshly ground black pepper
Nonstick cooking spray

Steps:

Heat a 12-inch nonstick skillet over medium. Add the chicken confit legs; cook 4 minutes per side or until heated through and the skin is crisp.
Meanwhile, in a large bowl whisk together vinegar, mustard, honey, 1/4 tsp. salt, and 1/8 tsp. black pepper. Gradually whisk in olive oil. Set aside 2 Tbsp. of the vinaigrette. Add greens to remaining vinaigrette in bowl; toss gently to coat. Divide salad among four plates.
Using a sharp knife, cut the top and bottom off the orange. Set orange on cutting board and cut away peel and white pith from top to bottom. Thinly slice orange into rounds and cut orange rounds into pieces. Arrange orange pieces over salads. Place a chicken leg quarter on each plate. Drizzle chicken with reserved vinaigrette and sprinkle salads with Candied Nuts. Serve immediately. Serves 4. Slow Cooker Chicken Confit
Pat the chicken pieces dry. In a small bowl mix together thyme, garlic, 1 tsp. salt, and 1/4 tsp. black pepper. Rub mixture all over the chicken pieces.
Coat the inside of a 6- to 7-qt. slow cooker with nonstick cooking spray. Place chicken pieces skin side up in an even layer in slow cooker. Cover; cook on high 3 to 3 1/2 hours or low 6 to 7 hours.
Serve chicken immediately or cool slightly, then refrigerate until completely cool. Cover and store in the refrigerator up to 4 days. Serves 4.

Nutrition Facts : Calories 650 kcal, Carbohydrate 13 g, Cholesterol 191 mg, Protein 64 g, SaturatedFat 7 g, Sodium 660 mg, Sugar 9 g, Fat 38 g, UnsaturatedFat 28 g

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