Salad - Summer Citrus Salad recipes

Author: Delpha Hetzler  

This summer citrus salad is packed with a refreshing combination of flavours... zingy grapefruit, sweet orange, soft mozzarella and crunchy almonds – all in one bowl! A classic coleslaw is enhanced with mandarin oranges, almonds, dried cranberries, and oven-crisped ramen noodles.

Mandarin Orange Salad with Balsamic Glaze

Mandarin Orange Salad with Balsamic Glaze
Mandarin Orange Salad with Balsamic Glaze is a tasty and beautiful salad that is super easy to make and features just a few basic ingredients. It's a great side dish for any main course!
Provided by: Julia
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 2 cups Brussels sprouts (ends trimmed, yellow leaves removed)
  • 2 tablespoons olive oil
  • salt (to taste)
  • 3 mandarin oranges (peeled and segmented (or use 1 can or 15 oz))
  • 1/2 cup dried cranberries
  • 1 cup walnuts (you can also use candied walnuts)
  • 1 cup balsamic vinegar
  • 1/4 cup honey (or brown sugar)
Nutrition:
  • Calories: 316 kcal
  • Carbohydrate: 38 g
  • Protein: 5 g
  • Fat: 18 g
  • Saturated Fat: 2 g
  • Sodium: 19 mg
  • Fiber: 4 g
  • Sugar: 30 g
  • Unsaturated Fat: 15 g
  • Serving Size: 1 serving
How to cook:
  1. How to Roast Brussels Sprouts
  2. Preheat oven to 375 F. Line the baking sheet with parchment paper.
  3. Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
  4. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
  5. Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
  6. Balsamic Glaze
  7. Combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar in a medium pan and cook it down, regularly stirring. The mixture should reduce by about half. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
  8. Below, under recipe notes, see 2 other simple alternatives to the balsamic glaze.
  9. Assembly
  10. In a large bowl, toss together mandarine oranges, dried cranberries, walnuts, and roasted Brussels sprouts.
  11. Drizzle with the balsamic glaze.
Notes: Mandarin Orange Salad with Balsamic Glaze, Salad Ingredients Mandarin oranges Brussels sprouts Walnuts Dried cranberries

Summer Citrus Salad

Summer Citrus Salad
This Summer Citrus Salad is delicious, tangy, and colorful. It’s loaded with fresh fruit including oranges and grapefruit tossed in a citrus dressing.
Provided by: Sam | Ahead of Thyme
Total time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 3 cups mixed greens
  • 2 navel oranges, peeled and sliced into ¼-inch thick slices, pop out the seeds
  • 1 large grapefruit, peeled and sliced or segmented
  • 1 large avocado, sliced
  • ½ cup blackberries
  • ¼ cup red onions, sliced
  • 2 tablespoons orange juice, freshly squeezed
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • ½ teaspoon salt (or more to taste)
  • ¼ teaspoon ground black pepper (or more to taste)
Nutrition:
  • Serving Size: 1 serving
  • Calories: 206 calories
  • Sugar: 12.6 g
  • Sodium: 302.6 mg
  • Fat: 12.6 g
  • Saturated Fat: 1.8 g
  • Trans Fat: 0 g
  • Carbohydrate: 25.3 g
  • Fiber: 6.1 g
  • Protein: 2.5 g
  • Cholesterol: 0 mg
How to cook:
  1. Line a large serving bowl with the salad greens. Arrange the oranges, grapefruit, avocado, blackberries, and red onion on top and around the lettuce. Season with salt and pepper.
  2. In a small mixing bowl, combine the orange juice, lemon juice, olive oil, honey, salt, and pepper. Stir to combine.
  3. Pour the dressing over the salad or serve on the side.
Notes: Recipe, For sugared pecans: combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling. Boil for 1 minute. Add pecans and coat well. Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes. Cool completely and store in air-tight container. For dressing: combine …

Summer Citrus Salad

This summer citrus salad is packed with a refreshing combination of flavours... zingy grapefruit, sweet orange, soft mozzarella and crunchy almonds – all in one bowl!
Provided by: Sam | Ahead of Thyme
Total time: 10 minutes
Prep time: 10 minutes
Yields: 2 servings
Number of ingredients: 9
Ingredients:
  • 2 cups baby spinach
  • 5 oz. grape tomatoes
  • 1 orange, peeled and cut into small pieces
  • 1/2 grapefruit, peeled and cut into small pieces
  • 5 oz. mini mozzarella balls
  • 2 tablespoons honey
  • juice of 1/2 lemon
  • 3/4 cup raw almonds
  • 1/2 lime, thinly sliced (optional, for garnish)
How to cook:
  1. In a large bowl combine spinach, tomatoes, orange, grapefruit and mini mozarella balls.
  2. Add honey and lemon juice and toss to combine.
  3. Transfer to 2 serving bowls, top with almonds, and serve.
  4. Decorate with lime slices (optional).
Notes: Butter Lettuce Salad with Mandarin Oranges, Prep the rest of the fruit – Wash and slice the strawberries, peel the mandarin oranges, and peel and slice the avocado. Make the dressing – Put all …

Mandarin Sunburst Salad

Mandarin Sunburst Salad
A classic coleslaw is enhanced with mandarin oranges, almonds, dried cranberries, and oven-crisped ramen noodles.
Yields: 10 servings
Number of ingredients: 10
Ingredients:
  • 2 pkg. (3 oz. each) chicken-flavored ramen noodles with seasoning packets
  • 1 pkg. (14 oz.) DOLE® Classic Coleslaw
  • 1 can (15 oz.) DOLE® Mandarin Oranges, drained
  • 1 pkg. (5 oz.) dried cranberries
  • 4 green onions, thinly sliced diagonally
  • 12 to 16 snow peas, cut diagonally into thirds (2/3 cup)
  • 1/2 cup toasted, sliced almonds, divided
  • 1/2 cup vegetable oil
  • 1/3 cup sugar
  • 1/4 cup white vinegar
Nutrition:
  • Serving Size: 8 to 10
How to cook:
  1. Preheat oven to 325°F. Open packages, remove and discard one seasoning packet. Reserve second packet for dressing. Break up ramen noodles in each package in to small pieces.
  2. Arrange noodles on ungreased baking sheet. Bake 10 to 13 minutes or until lightly browned. Cool on wire rack.
  3. Combine coleslaw, mandarin oranges, cranberries, green onions, snow peas, 1/4 cup almonds and cooled noodles in large bowl.
  4. Whisk oil, sugar, vinegar and reserved seasoning in small bowl until well blended. Pour over coleslaw mixture; toss to coat evenly. Sprinkle remaining 1/4 cup almonds over salad.
Notes: Mandarin Orange Jello Salad With Vanilla Pudding, Whisk until Jell-o is dissolved. Add cold water and allow to chill for 15 minutes in refrigerator. Slowly whisk in vanilla pudding mix until smooth and chill …
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