Best Citrus Salad With Bacon Red Onion Recipes

WINTER SALAD WITH CITRUS VINAIGRETTE

Winter Salad with Citrus Vinaigrette image

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

Ingredients

2 slices bacon, cooked and crumbled
1 (5 ounce) container fresh baby spinach
½ cup crumbled feta cheese
½ of a small red onion, thinly sliced
½ cup dried cranberries
2 tablespoons chopped, toasted pecans
¼ cup olive oil
2 tablespoons orange juice + ½ teaspoon orange zest
1 ½ teaspoons Dijon mustard
1 teaspoon maple syrup
1 teaspoon minced green onions
¾ teaspoon salt

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

FREGOLA SALAD WITH FRESH CITRUS AND RED ONION

Fregola Salad with Fresh Citrus and Red Onion image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup extra-virgin olive oil
1 orange, zested
8 cups chicken broth
1 pound fregola pasta (or orzo)
1 orange
1 pink grapefruit
1 small red onion, thinly sliced
1/2 cup chopped fresh mint leaves
1/4 cup chopped fresh basil leaves
1/2 tablespoon fennel seeds, lightly toasted
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

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.