Citrus Salads
Salads make a filling and flavorful addition to any meal, but more often, they are the go-to meal of choice for those trying to live a healthier lifestyle or looking to drop a few pounds. Eating the same salad day in and day out can begin to take its toll on your palate and make you lose the joy that comes along with eating a delicious meal. Incorporating citruses, such as blood oranges, grapefruit and navel oranges, is a great way to put a new twist on an old favorite. Does this Spark an idea?
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Citrus Greens
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The simplest way to transition to eating citrus salads is by combining the fruit with your favorite greens and topping them with a sweet vinaigrette. Rachael Ray's version of a citrus salad mixes romaine lettuce with citrus fruit and a marmalade-based vinaigrette. Toss chopped romaine lettuce with sectioned grapefruit and oranges. For the dressing, combine 2 tbsp. of marmalade, 2 tbsp. of cider vinegar, 1/3 cup of extra virgin olive oil, and salt and pepper.
Crunchy, Sweet and Tart
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Martha Stewart has created a simple salad that combines roughage with the sometimes sweet, sometimes tart fruits. This recipe will feed a group of 10 to 12 people but can easily be condensed for a party of one. Combine four sectioned grapefruits and five sectioned navel or blood oranges (or a combination of both) in a bowl. Cover with plastic wrap, and place in the refrigerator for up to an hour. Mix 5 tbsp. of extra virgin olive oil, 3 tbsp. of sherry vinegar, 1 tbsp. of honey, ¼ cup of canola oil, and salt and pepper to taste for the dressing, and set aside. Arrange the leaves of two heads of endive and two heads of radiccio on a serving platter, top with the citrus mixture and a quarter of a chopped red onion. Drizzle vinaigrette over the salad.
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Citrus and Yogurt Salad
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Another option before going full on citrus is to combine your favorite citruses with yogurt. To make the citrus and yogurt salad, section pink grapefruit, tangerines and oranges, then cut into pieces that are about 1 inch long. Toss the fruits and their juices all together in a bowl. In a small bowl, mix together ½ cup of dried cranberries, 2 tbsp. of honey and ¼ tsp. of cinnamon. Cover with plastic wrap, and let sit in the refrigerator for one hour. Meanwhile, mix 16 oz. of Greek yogurt with 2/3 cup of crystallized ginger. After the fruit has cooled, mix with the yogurt and top with extra dried cranberries and a sprinkling of brown sugar.
Fully Loaded
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When you're ready to move on to a salad consisting almost entirely of citrus, consider this recipe. Peal grapefruit, navel oranges, tangerines, blood oranges and clementines. Cut into discs rather than section, and toss together. Sprinkle with a dash of salt and chopped red onions. To create a palatable vinaigrette, combine ¼ cup olive oil, 2 tbsp. of sherry vinegar, 1 tbsp. of honey, ½ tbsp. of lemon juice and a dash of cayenne pepper, then drizzle over the salad.
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References
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