Citrus Vanilla Salad Recipes
ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE
A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!
Provided by FAITHFUL96
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g
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.
Nutrition Facts : Calories 132 kcal, Carbohydrate 25 g, Cholesterol 8 mg, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 19 mg, Sugar 20 g, Fat 4 g, ServingSize 10 servings, UnsaturatedFat 0 g
GREEN SALAD WITH VANILLA-CITRUS VINAIGRETTE
Just thinking about this refreshing medley makes my mouth water! The sunny, citrusy salad is a variation of a recipe my mother shared with me years ago.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (1-2/3 cups vinaigrette).
Number Of Ingredients 22
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.
Nutrition Facts :
CITRUS-VANILLA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
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- Heat a small saucepan over medium heat. Add the brown sugar, orange juice, lemon juice, clementine zest, lemon zest, and vanilla.. Cook, stirring often, for about 5 minutes. Set aside and let it cool down completely.
- Prepare the fruit and combine it in a large bowl. Once the citrus vanilla sauce has cooled down, drizzle on top of the salad, to taste. Toss gently and serve. Enjoy.
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Estimated Reading Time 5 mins
- Bring juices and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in zest and vanilla extract. Set aside to cool.
- Toss any fruit in danger of browning (bananas, peaches, etc.) in lemon juice to preserve the color. Layer fruit in a glass bowl, sturdiest fruit on the bottom. Drizzle with the dressing. Toss just before serving.
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Estimated Reading Time 4 mins
- Whisk together orange juice, lemon juice, brown sugar and vanilla in a small saucepan. Bring to a boil then lower heat and simmer for 5 minutes, or until slightly thickened. Remove from heat and let cool.
- While the vanilla dressing is cooling, wash and dry the fruit. Layer in a large mixing bowl. Drizzle the dressing over the fruit and toss to combine.
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Estimated Reading Time 1 min
- In a small saucepan, heat sugar with 1/2 cup water, the vanilla-bean pod and seeds, and spices over high heat until sugar dissolves. Remove from heat, steep 30 minutes, then strain.
- Meanwhile, cut peel (including all white pith on outside of fruit) from grapefruit, following curve of fruit. Slice grapefruit crosswise into rounds about 1/4 in. thick, removing any seeds. Arrange on a large platter. Repeat with oranges.
- Drizzle citrus with about 1/3 cup spiced syrup. Scatter lime zest on top. Serve with a little more syrup if you like.
CITRUS, FENNEL & MINT SALAD – CITRUS VINAIGRETTE WITH ...
From azestforlife.com
Estimated Reading Time 2 mins
- Make the vinaigrette. For the grapefruit: supreme it... Trim the top and bottom. Following the contour of the fruit and use a sharp knife and remove the peel and white pith in strips, until there is no more white pith. Now you can see the natural sections - cut on each side if the white "divider" and you will have a nice clean section. - Continue until you have cut all the sections. Add to a large plate or swing platter. Remove rind and pith of the orange - cut into 1/4" rounds. Can also "supreme" it like the grapefruit if it is large. Add to the plate. Peel clementines and Mandarin oranges , remove any white pith or strings, cut into 1/4" rounds. Add to the plate.
- Remove peel and pith from the blood orange with a sharp knife, cut into 1/4" slices, add to the plate. Clean and dry the fennel. Cut very thin slices - add to a bowl to fit.
- Top with 1 tablespoon of the Citrus Vinaigrette with Vanilla Bean, mix in and add a teaspoon of torn fennel fronds. Let marinate a few minutes. Assemble the salad: Arrange the citrus slices and segments to look nice - separate the colors. Add fennel slices decoratively.
- Top with a 1/4 cup of the Citrus Vinaigrette with Vanilla Bean. Scatter the micro greens and mint on top.
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From wendisaipkitchen.com
Cuisine AIP, PaleoCategory Salads, MainServings 4Total Time 30 mins
- In a small bowl, whisk together vinegar, orange juice, vanilla, salt, and honey. Gradually whisk in the olive oil until it is emulsified. Place 2 TBSP of this dressing in a shallow dish or rimmed plate, and place salmon on it, flesh side down. Set aside. Meanwhile…
- Place salmon skin side down on roasting pan. (There is no need for any spray or oil on the foil. As the skin sticks to the foil, the flesh can be easily lifted off once cooked.) Bake for 10 minutes, or until fish flakes easily with a fork. Remove fish flesh from its skin, and place on a plate. Roughly separate into large flakes. Set aside.
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- In a small bowl, combine maple syrup, ginger, vanilla, and salt and whisk to combine. Drizzle over all of the sliced citrus and top with chopped pistachios.
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Estimated Reading Time 1 min
- Add all the first six ingredients to a medium sized bowl. Stir with a wire whisk and set aside for 15 minutes to blend the flavors and macerate. Measure the extra virgin olive oil in a pyrex measuring cup. Add the oil in a very slow stream, whisking - drop by drop at first, then whisk in the remainder in a narrow stream until nicely emulsified.
CITRUS SALAD - THE RECIPE WEBSITE
From therecipe.website
Estimated Reading Time 40 secs
- For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well.
- In a medium bowl place orange and grapefruit sections, onion, and mint. Pour dressing over and toss gently. Cover and refrigerate 2 to 24 hours.
- To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings.
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