Best Citrus And Pomegranate Beef Salad Recipes

CITRUS STEAK SALAD

Citrus Steak Salad image

Your family will think you spent hours on this beautiful main dish salad with its from-scratch dressing, but it's an absolute cinch! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings (1 cup vinaigrette).

Number Of Ingredients 15

Ingredients

6 tablespoons olive oil
1/4 cup cider vinegar
1/4 cup orange juice
2 tablespoons minced fresh parsley
2 tablespoons honey
1 garlic clove, minced
1 teaspoon chili sauce
1/2 teaspoon salt
8 cups torn romaine
3/4 pound cooked beef sirloin steak, sliced
2 cups sliced fresh strawberries
1 medium red onion, sliced
1 can (11 ounces) mandarin oranges, drained
1 cup pecan halves, toasted
1/2 cup fresh goat cheese, crumbled

Steps:

In a small bowl, whisk the first eight ingredients; set aside. Divide romaine among four plates; top with steak, strawberries, onion, oranges, pecans and cheese. Serve with vinaigrette.

Nutrition Facts : Calories 764 calories, Fat 52g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 612mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 7g fiber), Protein 37g protein.

CITRUS SALAD WITH POMEGRANATE

Citrus Salad With Pomegranate image

Posted here for ZWT5 and for safekeeping....can not wait to try this one. What a wonderful summer salad idea. From The Mexican Cookbook.

Provided by FolkDiva

Categories Citrus

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

Ingredients

1 large pomegranate
1 grapefruit
2 sweet oranges
1/2 lime (finely grated rind of)
1 -2 garlic clove, very finely chopped
3 tablespoons red wine vinegar
2 limes (juice of)
1/2 teaspoon sugar
1/4 teaspoon dry mustard
4 -5 tablespoons extra virgin olive oil
1 avocado
limes or lemon juice, for tossing
1 head red leafy lettuce, such as oak leaf
salt and pepper, to taste
1/2 red onion, thinly sliced, to garnish

Steps:

Cut the pomegranate into quarters, then press back the outer skin to push the seeds out into a bowl.
Using a sharp knife, cut a slice off the top and bottom of the grapefruit, then remove the peel and pith, cutting downward. Cut out the segments from between the membranes, then add to the pomegranate.
Finely grate the rind of half an orange and set aside. Using a sharp knife, cut a slice off the top and bottom of both oranges, then remove the peel and pith, cutting downward and being careful to retain the shape of the oranges. Slice horizontally into slices, then cut into quarters. Add the oranges to the pomegranate and grapefruit and stir to mix well.
Combine the orange rind with the lime rind, garlic, vinegar, lime juice, sugar and mustard in a nonmetallic bowl. Season to taste, then whisk in the oil.
Cut the avocado in half lengthwise and twist the 2 halves in opposite directions to separate. Stab the pit with the point of a sharp knife and lift out. Carefully peel off the skin, dice the flesh, and toss in lime juice to prevent discoloration.
Place the lettuce in a serving bowl. Top with the fruit and avocado then pour over the dressing and toss. Garnish with the onion and serve immediately.