Winter Citrus Salad With Honey Dressing Recipes
CITRUS SALAD WITH HONEY DRESSING
Add a refreshing dish to your meal lineup with this fast and flavor-packed recipe for Citrus Salad topped with honey dressing.
Provided by Kelly Senyei
Time 15m
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the olive oil, red wine vinegar and honey. Taste and season the dressing with salt and pepper.
- On a large platter, layer the sliced oranges, grapefruit, red onions and arugula.
- Drizzle the vinaigrette on top then garnish with pomegranate seeds and serve immediately.
Nutrition Facts : Calories 165 kcal, Carbohydrate 21 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
CITRUS SALAD WITH HONEY DRESSING
Add a refreshing twist to your next meal with this fast, beautiful and flavor-packed citrus salad.
Provided by Kelly Senyei
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the olive oil, red wine vinegar and honey. Taste and season the dressing with salt and pepper.
- On a large platter, layer the oranges, grapefruit, onions and arugula.
- Drizzle the vinaigrette on top then garnish with pomegranate seeds and serve immediately.
WINTER CITRUS SALAD WITH HONEY DRESSING
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
- Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.
Nutrition Facts : Calories 181, Fat 11 grams, SaturatedFat 1.5 grams, Sodium 122 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 1 grams, Sugar 16 grams
WINTER CITRUS SALAD WITH HONEY DRESSING
This citrus salad requires only that you overcome the notion that salads must be green; it's a novel and wonderful antidote to sorry-looking lettuce. If you're lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
- Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 14 grams
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- Make the dressing: In a small bowl or jar, whisk or shaketogether with the orange juice, lime juice, vinegar, honey, Dijon, and garlic.
- Season with salt and pepper to taste. While whisking, stream in the olive oil. Taste and adjust for seasoning with salt and pepper and adjust for sweetness with more honey if desired.
- Assemble the salad: Layer lettuce with oranges, red onions, and fresh herbs. Sprinkle with pomegranate and pistachios.
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- Make the dressing: In a small bowl or jar, whisk or shake together the orange juice, lime juice, vinegar, honey, Dijon and garlic. Season with salt and pepper to taste. While whisking, stream in the olive oil. Taste and adjust for seasoning with salt and pepper and adjust for sweetness with more honey if desired. (Dressing will keep in a sealed jar in the refrigerator for a week.)
- Assemble the salad: Layer lettuce with oranges, avocado, shallots, cucumber and fresh herbs. Sprinkle with pomegranate, walnuts and crispy chickpeas.
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- To prepare the oranges and grapefruit, use a sharp knife and cut a thick slice off the tops and bottoms to expose the flesh. Working with 1 orange or grapefruit at a time, place it upright on a cutting board and cut off the peel and white pith in wide strips, following the curves of the sides. You can either slice the fruit crosswise into ¼ inch thick slices or segment the fruit into sections by holding the peeled fruit over a bowl and cutting between the membranes to release the segments.
- Arrange and layer the fruit slices or segments on 4 serving plates; sprinkle with salt. Top with red onion slices and sprinkle with chopped tarragon. Set aside.
- Make the dressing by whisking together the sherry vinegar, honey, lime or lemon juice, and olive oil.
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