Best Spanish Citrus Salad Recipes

SPANISH CITRUS SALAD

Spanish Citrus Salad image

Entered for safe-keeping. From Mrs. J Siemmons, Jackson, Michigan, as submitted to BH&G. Pimento and red kidney beans set this salad apart.

Provided by KateL

Categories Salad Dressings

Time 3h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 large oranges, peeled and sectioned (1 1/2 cups)
15 ounces canned red kidney beans, drained
1/2 cup celery, chopped
1 small onion, sliced and separated into rings
1 tablespoon parsley, snipped
1 tablespoon pimiento, chopped
1/3 cup unsweetened grapefruit juice
1/4 cup salad oil
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon dried thyme, crushed
5 -6 romaine leaves, for garnish

Steps:

Cut orange sections in half crosswise.
In a large bowl, combine oranges, kidney beans, celery, onion, parsley and pimiento.
Blend remaining ingredients together; pour over mixture in bowl.
Chill several hours, stirring several times.
Serve in romaine-lined bowl.

Nutrition Facts : Calories 280.5, Fat 11, SaturatedFat 1.5, Sodium 431, Carbohydrate 41, Fiber 17.4, Sugar 17.4, Protein 11.3

COLORFUL CITRUS SPANISH SALAD

Colorful Citrus Spanish Salad image

I had a dish similar to this in a restaurant when visiting my family in Tampa. I have tried to recreate the recipe through taste and recipes I have found in my cookbooks. It is a very pretty salad and has a unique taste. Do not let the dressing ingredients throw you, it is yummy!

Provided by Expat in Holland

Categories South American

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups arugula, torn into pieces
1 cup mandarin orange, sections
8 radishes, thinly sliced
10 black olives, pitted and halved
1/4 cup orange juice
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon honey
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
salt and pepper

Steps:

In a bowl whisk together orange juice, lemon juice, olive oil, honey, cinnamon and cayenne. Add salt and pepper to taste.
Pour in to a shakeable container and let dressing sit at least 20minutes before serving.
In large serving bowl, lay out arugula on bottom of plate in single layer.
Next layer, add oranges.
Next layer, radishes.
Top dish with the olives.
Before serving add some of the dressing to top of bowl and toss salad. Serve salad and pass extra dressing to please.

Nutrition Facts : Calories 126.3, Fat 8.2, SaturatedFat 1.1, Sodium 103.7, Carbohydrate 14.2, Fiber 1.6, Sugar 11.3, Protein 0.9

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