Best Citrus Salad W Bacon Red Onion Recipes
WINTER SALAD WITH CITRUS VINAIGRETTE
This hearty Winter Salad is tossed with a light citrus vinaigrette and loaded with bacon, cranberries, red onion, toasted pecans and crumbled feta cheese!
Provided by Blair Lonergan
Categories Salad
Time 40m
Number Of Ingredients 12
Steps:
- Place all of the salad ingredients in a large bowl. Set aside.
- Place all of the dressing ingredients in a mason jar, seal the lid, and shake until completely combined. Drizzle over the salad, toss, and serve immediately.
Nutrition Facts : ServingSize 1 /4 of the salad and dressing, Calories 296.9 kcal, Carbohydrate 21.7 g, Protein 5.2 g, Fat 21.9 g, SaturatedFat 5.5 g, Cholesterol 19.2 mg, Sodium 790.1 mg, Fiber 3 g, Sugar 17.1 g, UnsaturatedFat 14.8 g
SICILIAN-STYLE CITRUS SALAD
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Provided by David Tanis
Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
- To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
- Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
- Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams
FREGOLA SALAD WITH FRESH CITRUS AND RED ONION
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the orange oil:
- Combine the olive oil and the orange zest in a small bowl and set aside.
- For the salad:
- Bring the large saucepan of chicken broth to a boil over high heat. Add the fregola pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes. Drain pasta onto a large baking sheet. Spread to a single layer and let cool for 10 minutes.
- Meanwhile, using a small knife cut the skin off the orange and grapefruit. Over a large bowl, cut out the segments of the citrus flesh and catch the juices. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta.
- Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.
CITRUS AND ENDIVE SALAD
Citrus season is at its peak in Charleston in winter and early spring, but you can pretty much find it year-round. The gorgeous colors of this salad make it the perfect addition to a holiday table, but it's easy enough to be enjoyed for any occasion.
Provided by Kardea Brown
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the tangerines, grapefruits, endive and red onion on a serving platter. Sprinkle with the almonds, pomegranate seeds and cheese. Set aside.
- Whisk together the garlic, olive oil, honey, mustard and vinegar in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and serve.
ORANGE AND RED ONION SALAD
In Sicily, citrus fruits (agrumi) are enjoyed as a savory as well as a sweet, usually served between courses or at the end of a meal. A salad-called pirettu-is made from thick-skinned citrons (cedri). The green rind is peeled off, the center pulp is discarded, and the pith is sliced and dressed with salt, pepper, oil, and a pinch of sugar. Since fresh citrons are hard to find in America, here's another citrus salad popular in Sicily, especially in the winter months, when oranges are at their best. Customarily it is made with blood oranges-sanguine or tarocchi-and that's the way I like it best, though any small, juicy oranges will be delicious. Serve this in the Sicilian style, laying the rounds of orange and rings of red onion artfully on a platter with the dressing drizzled over, rather than tossing everything together. It is great as an appetizer, a refreshing end-of-the-meal salad, or an accompaniment to boiled or grilled meats.
Yield serves 6
Number Of Ingredients 6
Steps:
- With a sharp thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit. Slice the oranges into rounds about 1/3 inch thick (you'll have about 4 cups of slices in all). Handle them gently so they remain intact.
- Peel the onion, and slice it into very thin rounds (about 1 1/2 cups in all).
- Lay out the orange rounds on a serving platter prettily (I pile up all the broken pieces in the center, making a colorful mound). Separate the onion rings, and scatter all over the oranges.
- Sprinkle the salt over the top. Grind lots of coarse pepper over the top. Drizzle 2 tablespoons of your best olive oil all over the top. Shower the parsley over all. And serve!
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