r overnight.
For the citrus salad, combine all ingredients in a
br>Meanwhile, for the fruit salad, heat sugar with 3 tbsp
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!
ender.
Meanwhile, for the citrus salad, combine ingredients in medium bowl
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.
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.
n large mixing bowl, combine salad mix, orange segments and pea
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.
Toss snap peas, turkey meat, spinach leaves, mixed salad greens, mushrooms, mandarin orange pieces, walnuts, and raspberry vinaigrette dressing lightly in a salad bowl to combine, and serve.
Arrange cabbage evenly on individual salad plates; place orange sections in center.
Sprinkle with pecans and green onions. Serve with dressing.
Yield:
4 to 6 servings.
To make Dressing:.
Mix all ingredients together in a bowl. Taste for balance of sweet, sour, salty, and spicy, aadjusting seasonings as needed. Set aside.
To make Salad:.
Slice the ends off the oranges and grapefruit. Stand fruit on a cutting board, and slice away the skin and pith from outside with a knife.Cut fruit into segments, removing membranes, and move to a bowl. Toss lightly with arugula, shallot, and mint.
Toss with the dressing. Serve garnished with nuts and sesame seeds. Enjoy!
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.
Shake together all ingredients and place in refrigerator for approximately 30 minutes for flavors to blend.
If using as a salad dressing, allow dressing to sit at room temperature for 15 minutes then shake just before pouring over salad greens.
If using as a marinade, place meat/seafood/veggies into a Ziplock bag, shake marinade and pour into the bag and close it up to allow the items to marinate.
irtight container.
For the citrus fruit salad, toss all ingredients together
Half fill a large deep skillet with water. Add 1/4 of the onion, dill stalks and strips citrus peel. Bring to a boil. Reduce heat to low. Add salmon, ensuring it is completely covered. Simmer 8-10 mins.
Toss citrus segments, remaining onion, radishes and dill fronds in a large bowl. Add reserved citrus juices and oil. Season to taste and toss well.
Gently remove salmon from pan and cut into slices. Serve with salad and mayonnaise.