Florida Salad Recipes

FLORIDA SLAW

Florida Slaw image

Cool and refreshing, this is a great twist on a traditional coleslaw recipe. There's just enough sweetness and citrus in the mayo mixture to balance the cabbage and radicchio. The fresh lime juice and cilantro add tons of flavor. Great for a summer BBQ and this would go lovely with fajitas or tacos too. Very versatile!

Provided by tiege rd

Time 5m

Number Of Ingredients 8

Ingredients

8 c green cabbage (shredded)
1 c radicchio (shredded)
1/4 c cilantro, fresh (chopped)
1/3 c mayonnaise
1/4 c lime juice (fresh)
3 Tbsp sugar
1/2 tsp sea salt
1 Tbsp dry mustard

Steps:

1. Stir mayo, lime juice, sugar, mustard, and salt together.
2. Pour over cabbage and cilantro mix.
3. Chill 1-2 hours.

FLORIDA FRUIT SALAD

Florida Fruit Salad image

This is from a church cookbook. It sounds like it would be different with the use of TANG. I loved TANG as a kid, so did my kids. I haven't bought TANG in years, but might have to make an exception and buy a jar to try this. Note: the original recipe did not say what size can of pineapple, I'm just guessing a size so you can use your own judgement there. This is a recipe you could add or omit any fruit you like, or it would work with canned fruit coctail instead of the fruits.

Provided by True Texas

Categories Fruit

Time 15m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

3 apples, chopped
1 (11 ounce) can mandarin oranges, drained
2 (15 ounce) cans pineapple tidbits, drained save juice
3 bananas, cut in pieces
1 pint strawberry, sliced
3 tablespoons Tang orange crystals
1 (4 ounce) box instant vanilla pudding

Steps:

Mix pudding with pineapple juice.
Add Tang.
Pour over fruit.
Mix well and chill until serving.

Nutrition Facts : Calories 178.3, Fat 0.6, SaturatedFat 0.1, Sodium 166.1, Carbohydrate 45.7, Fiber 4.4, Sugar 35.4, Protein 1.4

FLORIDA AMBROSIA SALAD

Florida Ambrosia Salad image

Provided by Kris Wessel

Categories Salad Fruit Juice Citrus Fruit Dessert Christmas Vegetarian Buffet Grapefruit Tropical Fruit Coconut Pineapple Vegan Kumquat Pomegranate Apple Juice Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 7

Ingredients

1 coconut
3 white pink grapefruits
3 navel oranges
1 pineapple, peeled, cored, and cut into 1/2-inch chunks
1 pint kumquats, cut on a diagonal into 1/4-inch-thick slices
1/2 cup pomegranate seeds
1/2 cup unsweetened apple juice

Steps:

Preheat the oven to 400°F.
Pierce the softest eye of the coconut with a metal skewer or small screwdriver and drain any liquid into a small bowl to sample-you should have about 1/2 cup liquid. (If the liquid tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.)
Bake the coconut for 15 minutes then transfer to a folded towel on a work surface. Using the back of a knife or a cleaver, crack the shell open. Break the shell into large pieces and use a strong knife to carefully remove the flesh from the shell. Using a vegetable peeler, remove the brown skin then shave the coconut into thin strips-you should have about 4 cups shaved coconut. Reserve 2 cups for the ambrosia salad; wrap and freeze the remainder for another use. DO AHEAD: Coconut shavings can stored, in an airtight container, in the refrigerator up to 1 week or frozen up to 3 months.
Using a serrated knife, cut the peel off the grapefruits and oranges. Cut the fruit crosswise into 1/2-inch-thick rounds then cut the rounds into bite-size pieces. Transfer to a large bowl; add the pineapple, kumquats, pomegranate seeds, 2 cups coconut shavings, 1/2 cup coconut juice, and the apple juice, and toss gently to combine. Serve at room temperature or chilled. DO AHEAD: Florida Ambrosia Salad can be prepared ahead and stored, covered, in the refrigerator up to 8 hours.

FLORIDA CITRUS GARDEN SALAD

Florida Citrus Garden Salad image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 limes
1/4 cup fresh parsley leaves
1/4 cup fresh chives
3 tablespoons honey
1/8 cup rice wine vinegar
1 tablespoon chopped fresh ginger
1/2 cup grapeseed or canola oil
2 ounces bottled water
Salt and freshly ground black pepper
6 cups loosely packed red or green leaf lettuce, washed and dried
2 large tomatoes cut in wedges
2 cucumbers, peeped and cut into 1/4-inch thick slices
2 grapefruit, peeled and pith removed, cut into segments

Steps:

Microwave limes for about 30 seconds to release essential oils, and set aside to cool.
Turn on the blender and through the feed-tube, add the parsley, chives, honey, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
In a large bowl, toss lettuce, tomatoes, cucumbers, and grapefruit with enough dressing to coat.

GEORGIA-FLORIDA SALAD

Georgia-Florida Salad image

Provided by Food Network

Categories dessert

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 Vidalia onion, thinly sliced
1 orange, peeled and thinly sliced
3 cups mixed lettuce leaves, torn into pieces
1/2 cup chopped pecans
1/2 cup fresh strawberries, halved or quartered
1/4 to 1/2 cup French Dressing

Steps:

Toss all of the ingredients together in a large salad bowl. Serve chilled.

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