r overnight.
For the citrus salad, combine all ingredients in a
br>Meanwhile, for the fruit salad, heat sugar with 3 tbsp
ust be lightly coated. Divide salad among 4 chilled plates. Top
Prepare the vinaigrette:
In a small bowl, whisk together the citrus juice, olive oil, vinegar, garlic, mustard, cumin, salt, and pepper until blended.
Arrange the lettuce tips fanned out around the edge of a large platter; place the remaining leaves in the center.
Arrange the endives and citrus fruits on top and garnish with the red onion and fennel slivers.
Pour the dressing over all and serve immediately.
Enjoy!
Combine all ingredients in a blender or food processor; puree until smooth.
To make salad, combine all ingredients in bowl.
Toss with citrus vinaigrette before serving.
To make dressing, in measuring cup, combine all juices and balsamic vinegar.
Add enough apple cider vinegar to make 1/2 cup, which should be about 7 Tablespoons.
Pour into mixing bowl or blender, with mustard.
Slowly incorporate oils while mixing.
Add the zests, and season with salt and pepper.
ender.
Meanwhile, for the citrus salad, combine ingredients in medium bowl
one gallon resealable plastic food-storage bag; mix well and
Whisk the dressing together and set aside.
Arrange the salad ingredients on either a platter or two salad plates.
Garnish with the fennel fronds.
Pass the dressing.
op with the Citrus Salsa.
To Make Citrus Salsa: In a
ork in pan.
Make salad; Line crispy tortillas with romaine
r until set.
For citrus salad, peel and segment oranges. Cut
oat the ingredients. Divide salad among 6 large salad pates. Top with
Place lettuces on a serving platter. Top with citrus, onion and cheese.
In a small bowl, whisk together the vinaigrette ingredients. Drizzle over salad and serve.
eel and pith from the citrus fruit. To section each fruit
Toss ingredients together.
Serve chilled with 2 oz Citrus Dressing.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Prepare salad dressing mix with vinegar, water and oil as directed on envelope.
Mix greens, oranges, onion and pecans in large salad bowl.
Add dressing; toss well.
Blend olive oil, sugar, orange juice, poppy seeds, minced onion, Dijon mustard, orange zest, and salt in a blender until smooth.
Toss salad greens, green onions, avocado, green apple, goat cheese, cranberries, golden raisins, mandarin oranges, and walnuts together in a large mixing bowl. Drizzle dressing over the salad; toss to coat.
Combine canola oil, sugar, apple cider vinegar, sesame oil, onion, poppy seeds, sesame seeds, garlic, and paprika in a jar. Close and shake jar until dressing is well mixed.
Place salad greens in a large bowl. Pour in half of the dressing; toss to mix. Arrange mandarin oranges, grape tomatoes, almonds, Gorgonzola cheese, and green onions on top.