Citrus Romaine Salad Recipes

CITRUS SALAD

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.

ORANGE ROMAINE SALAD

Steps:

• In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
• Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE

Steps:

• Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
• Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.

CITRUS ROMAINE SALAD

Steps:

• Arrange the romaine, grapefruit, oranges and avocados on eight individual salad plates. Sprinkle with croutons. Serve with salad dressing.

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 STEAK SALAD

Steps:

• In a small bowl, whisk the first eight ingredients; set aside. Divide romaine among four plates; top with steak, strawberries, onion, oranges, pecans and cheese. Serve with vinaigrette.

CITRUS SPINACH SALAD

Steps:

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

ROASTED CAULIFLOWER SALAD WITH CITRUS TAHINI DRESSING {LOW-CARB}

Steps:

• Preheat the oven to 425°F. Place the cauliflower florets onto a baking sheet. Drizzle on 3 tablespoon of olive oil (set the remaining 1 tablespoon olive oil aside). Use your hands to evenly coat the cauliflower in the oil.
• In a small dish, stir together the smoked paprika, chipotle powder, garlic powder, and salt. Sprinkle the seasoning onto the cauliflower florets, leaving 1 teaspoon of seasoning remaining (set aside for the walnuts). Use your hands to spread the seasoning evenly on cauliflower. Roast at 425°F for about 15 minutes.
• In the meantime, mix the walnuts, remaining olive oil, and remaining seasoning together in a small bowl. Set aside. Once the cauliflower has roasted for 15 minutes, pour the walnuts onto the baking sheet and use a spatula to toss the walnuts with the cauliflower. Return to the oven and roast for another 7-10 minutes, or until the cauliflower looks crisp around the edges. Remove from the oven and allow it to cool.
• Make the dressing. In a blender or food processor, combine all of the ingredients. Blend/process until smooth. Adjust to taste, adding more smoked paprika for smokiness, monk fruit for sweetness, or more of the citrus juice if you prefer the dressing to be on the tart side.
• To assemble the salad, mix the arugula, spinach, and romaine in a large salad bowl. Add the shaved fennel slices and sliced cucumber, tossing them into the salad. Save a few slices of cucumber for the top.
• Pour the roasted cauliflower and walnuts onto the salad. Arrange sections of avocado slices and cucumber slices around the cauliflower.
• Garnish with a generous amount of fennel fronds and feta (optional).
• Drizzle the dressing on top right before serving (or serve it separately on the side).