Citrus Salad 21 Day Wonder Diet Day 15 Recipes

CITRUS SALAD

Steps:

• For the dressing: Add the oil, orange juice, honey, vinegar and mustard to a mason jar and shake to mix.
• For the citrus salad: Carefully cut off the peel of the oranges and limes to remove the pith, then slice.
• Layer the orange and lime slices on a plate and sprinkle over the radishes. Drizzle with some of the dressing and top with the mint leaves.

WINTER CITRUS SALAD RECIPE BY TASTY

Steps:

• Trim the fronds and stalks off of the fennel bulb. Cut the bulb in half crosswise, remove the core, then thinly slice. Add the sliced fennel to a medium bowl and set aside.
• Slice off the top and bottom of a blood orange so it sits flat on your cutting board. Carefully cut off the peel and pith in downward strips around the orange, removing as little fruit as possible. Carefully cut between the membranes to remove the segments. Repeat with the rest of the blood oranges, the Cara Cara oranges, and the grapefruit.
• Add the citrus segments to the bowl with the fennel, along with the mint. Season with salt and toss to combine. Set aside while you make the dressing and farro.
• Make the dressing: In a medium bowl, whisk together the lemon juice, honey, salt, and tarragon. Add the olive oil, a bit at a time, and whisk until fully incorporated. Set aside.
• Heat a bit of olive oil in a small pot over medium heat. Add the farro and toast until just slightly golden brown. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, until the farro is tender and has absorbed the water.
• Add 2 tablespoons of the honey tarragon dressing to the warm farro and toss well.
• In a small pan over medium heat, toast the pistachios until slightly brown and aromatic.
• Divide the citrus fennel mixture between serving bowls and top with the farro and pistachios. Add more dressing to taste, if desired.
• Enjoy!
• Nutrition - Salad, with dressing - Calories: 415, Total fat: 15 grams, Sodium: 429 mg, Total carbs: 70 grams, Dietary fiber: 11 grams, Sugars: 33 grams, Protein: 6 grams

CHICKEN WALDORF SALAD (21 DAY WONDER DIET: DAY 11)

Steps:

• Bring the water to th eboil in a medium saucepan; add chicken. Simmer, covered, about 10 minutes or until chicken is cooked. Cool chicken in poaching liquid for 10 minutes; drain, then slice thickly.
• Meanwhile, combine yogurt, juice and mustard in medium bowl. Add apple, celery, parsley and chicken; mix gently.

CITRUS SALAD

Steps:

• Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.

TUNA, CELERY & DILL SANDWICH (21 DAY WONDER DIET: DAY 15)

Steps:

• Combine tuna, celery, onion, dill and capers in medium bowl.
• Divide half the spinach between two bread slices; top with tuna mixture, then remaining spinach and bread.

REFRESHING CITRUS SALAD

Steps:

• Combine canola oil, sugar, apple cider vinegar, sesame oil, onion, poppy seeds, sesame seeds, garlic, and paprika in a jar. Close and shake jar until dressing is well mixed.
• Place salad greens in a large bowl. Pour in half of the dressing; toss to mix. Arrange mandarin oranges, grape tomatoes, almonds, Gorgonzola cheese, and green onions on top.

BEEF, MINT & CUCUMBER SALAD (21 DAY WONDER DIET: DAY 10)

Steps:

• Spray beef with cooking oil. Cook beef in heated small frying pan; remove from heat. Cover; stand 5 minutes.
• Slice beef thinly; combine with remaining ingredients in medium bowl.