Asian Citrus Salad Recipes

ASIAN-INSPIRED SPINACH SALAD

Asian-Inspired Spinach Salad image

A spinach salad that makes everyone love spinach!

Provided by BLONDIEGIRLL69

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

5 cups fresh spinach, rinsed and dried
1 cup bean sprouts
2 clementines, peeled and segmented
⅓ cup sliced fresh mushrooms
⅓ cup vegetable oil
2 tablespoons soy sauce
1 pinch garlic powder

Steps:

Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 8.9 g, Fat 18.5 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 482.8 mg, Sugar 5.6 g

CRUNCHY ASIAN CHICKEN SALAD

Crunchy Asian Chicken Salad image

I love their crunchy, citrusy salad so much that once I made my husband drive an hour to the nearest Applebee's restaurant just so I could eat it! It was time to come up with my own version. I'm completely happy with the results-and my husband is, too! Find more of my recipes at my blog, mandysrecipeboxblog.com. -Mandy Bird, Holbrook, Idaho

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 frozen breaded chicken tenders (about 8 ounces)
1/3 cup mayonnaise
3 tablespoons honey
2 tablespoons rice vinegar
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sesame oil
1 package (10 ounces) hearts of romaine salad mix
1 package (14 ounces) coleslaw mix
1/4 cup crispy chow mein noodles
1/3 cup sliced almonds, toasted

Steps:

Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil., To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among four plates. Cut chicken into bite-sized pieces; place over salads. Sprinkle with noodles and almonds.

Nutrition Facts : Calories 419 calories, Fat 25g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 602mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 7g fiber), Protein 12g protein.

MA'S CITRUS CRUNCH SALAD

Ma's Citrus Crunch Salad image

Provided by Kardea Brown

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 tablespoons orange juice
1 tablespoon honey
Pinch garlic powder
Pinch kosher salt
Pinch freshly ground black pepper
One 14-ounce bag multicolor coleslaw mix with carrots
1 cup shredded kale
1/2 cup sliced almonds
1/2 cup crispy onions (or you can substitute raw onions)
3 clementines, peeled and separated

Steps:

For the vinaigrette: Combine the apple cider vinegar and mustard in a small bowl, then slowly whisk in the olive oil (this step is called emulsifying). Make sure it's fully incorporated. Whisk in the orange juice, honey, garlic powder, salt and pepper, then set aside or refrigerate.
For the salad: Combine the coleslaw mix, kale, almonds, onions and clementines in a large salad bowl. Toss with the vinaigrette and serve.

ASIAN CITRUS SALAD

Asian Citrus Salad image

This would be great for a holiday meal, or anytime! If you can find them, use blood oranges. They are just coming into season! Adapted from Vegetarian Times magazine.

Provided by Sharon123

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons agave syrup (or honey)
1 1/2 tablespoons lime juice (or lemon juice)
1 tablespoon soy sauce (preferably low sodium)
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2 oranges (try blood oranges of you can find them)
1 grapefruit
1/2 cup arugula, coarsely chopped (or substitute spinach or endive, or your favorite salad greens)
1 shallot, peeled, thinly sliced crosswise and loosened into strands (1/4 cup-or use red onion)
1 tablespoon fresh mint leaves, coarsely chopped
2 tablespoons roasted peanuts, crushed (or dry roasted almond slivers)
1 tablespoon toasted sesame seeds, to garnish

Steps:

To make Dressing:.
Mix all ingredients together in a bowl. Taste for balance of sweet, sour, salty, and spicy, aadjusting seasonings as needed. Set aside.
To make Salad:.
Slice the ends off the oranges and grapefruit. Stand fruit on a cutting board, and slice away the skin and pith from outside with a knife.Cut fruit into segments, removing membranes, and move to a bowl. Toss lightly with arugula, shallot, and mint.
Toss with the dressing. Serve garnished with nuts and sesame seeds. Enjoy!

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