Citrus And Winter Greens Salad Recipe By Tasty
CITRUS AND WINTER GREENS SALAD RECIPE BY TASTY
Here's what you need: garlic, fresh parsley, scallions, apple cider vinegar, honey, orange juice, dijon mustard, tahini, kosher salt, extra virgin olive oil, tuscan kale, red cabbage, large fuji apple, brussels sprouts, oranges, pepitas, pomegranate seeds
Provided by Greg Perez
Categories Lunch
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the dressing, add the garlic, parsley, scallions, apple cider vinegar, honey, orange juice, Dijon mustard, tahini, and salt to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is easily pourable. Set aside until ready to use.
- minutes prior to serving the salad, add the kale to a large bowl and season with salt. Gently massage with your hands to break down the tough fibers and reduce bitterness.
- Add the red cabbage, apple, Brussels sprouts, orange segments, pepitas, and pomegranate seeds. Toss well to combine. Serve in a bowl or plate and drizzle with dressing to taste.
- Enjoy!
Nutrition Facts : Calories 382 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 12 grams, Protein 10 grams, Sugar 40 grams
WINTER CITRUS SALAD RECIPE BY TASTY
Here's what you need: small fennel bulb, blood oranges, cara cara oranges, grapefruit, fresh mint, kosher salt, olive oil, uncooked farro, water, pistachio, lemon juice, honey, kosher salt, fresh tarragon, olive oil
Provided by Isabel Castillo
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 15
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
Nutrition Facts : Calories 532 calories, Carbohydrate 78 grams, Fat 25 grams, Fiber 13 grams, Protein 8 grams, Sugar 41 grams
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