Citrus Vanilla Salad Recipes

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.

FRUIT SALAD WITH VANILLA PUDDING

Steps:

• Drain the pineapple chunks, reserving the juice in a 1-cup measuring cup. You will need 3/4 cup of the pineapple juice; discard (or drink!) any extra. If you don't have enough pineapple juice, add enough water to the juice to make 3/4 cup.
• Mix the pineapple juice, sour cream and instant vanilla pudding in a small bowl. Cover and refrigerate for 1 hour.
• Meanwhile, also refrigerate the pineapple chunks.
• Toss the grapes, strawberries, blueberries, mandarin oranges and pineapple chunks together. Place the fruit salad in a tall glass, crystal serving bowl or glass serving dishes.
• Spoon the chilled pudding mixture over the fruit salad -- if you like your topping a bit fluffier, you can beat it with an electric hand mixer for a minute before spooning it over the fruit.

GREEN SALAD WITH VANILLA-CITRUS VINAIGRETTE

Steps:

• Place the first ten ingredients in a blender. While processing, gradually add oil in a steady stream. Store vinaigrette in an airtight container in the refrigerator., In a small heavy skillet, cook pecans in butter over medium heat until toasted, about 3 minutes. Sprinkle with sugar. Cook and stir 1-2 minutes longer or until sugar is melted. Spread on foil to cool completely., Just before serving, combine the greens, celery, oranges, onion and cilantro in a large bowl. Drizzle with 3/4 cup vinaigrette; toss to coat. Refrigerate remaining vinaigrette for later use. Sprinkle with pecans.

CITRUS-VANILLA SALAD

Steps:

• Trim the bottoms and tops of the navel oranges, grapefruits and blood oranges, then cut away the peel and pith with a paring knife. Slice the fruit crosswise and arrange on a rimmed platter.
• Combine the lemon juice, sugar, 1/4 cup water and the vanilla seeds in a small saucepan over medium heat. Bring to a simmer, then remove from the heat and let cool to room temperature.
• Pour the syrup over the fruit, cover and refrigerate at least 2 hours or overnight.