Time 25m Yield 4 Number Of Ingredients 9 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.
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.
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.
Time 20m Yield 4 servings. Number Of Ingredients 14 Steps:
In a small bowl, whisk the first seven ingredients. In a large bowl, combine the spinach, romaine, orange, grapefruit, green pepper, water chestnuts and onion. Pour vinaigrette over salad; toss to coat.
More about “texas citrus salad recipes”
Time 30m Yield 4 servings Number Of Ingredients 15 Steps:
Trim the fronds and stalks off of the fennel bulb. Cut the bulb in half crosswise, remove the core, then thinly slice. Add the sliced fennel to a medium bowl and set aside. Slice off the top and bottom of a blood orange so it sits flat on your cutting board. Carefully cut off the peel and pith in downward strips around the orange, removing as little fruit as possible. Carefully cut between the membranes to remove the segments. Repeat with the rest of the blood oranges, the Cara Cara oranges, and the grapefruit. Add the citrus segments to the bowl with the fennel, along with the mint. Season with salt and toss to combine. Set aside while you make the dressing and farro. Make the dressing: In a medium bowl, whisk together the lemon juice, honey, salt, and tarragon. Add the olive oil, a bit at a time, and whisk until fully incorporated. Set aside. Heat a bit of olive oil in a small pot over medium heat. Add the farro and toast until just slightly golden brown. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, until the farro is tender and has absorbed the water. Add 2 tablespoons of the honey tarragon dressing to the warm farro and toss well. In a small pan over medium heat, toast the pistachios until slightly brown and aromatic. Divide the citrus fennel mixture between serving bowls and top with the farro and pistachios. Add more dressing to taste, if desired. Enjoy! Nutrition - Salad, with dressing - Calories: 415, Total fat: 15 grams, Sodium: 429 mg, Total carbs: 70 grams, Dietary fiber: 11 grams, Sugars: 33 grams, Protein: 6 grams
