CITRUS SALAD WITH TOASTED SEEDS AND PINE NUTS
Provided by Rachael Ray : Food Network
Time 12m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.
- Combine the shallot, preserves or honey, Dijon, juice and vinegar. Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.
- Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving.
ARUGULA SALAD WITH CITRUS VINAIGRETTE
Arugula is a delicious alternative to lettuce, and the citrus juice dressing is a delicious alternative to heavier store bought dressings. A lovely precursor to most meals, or a great stand-alone in the summer. Garnish with walnuts or sunflower seeds, if you like.
Provided by JEANNETTE777
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
- In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 13.8 g, Fat 19.1 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2.7 g, Sodium 158.7 mg, Sugar 7.9 g
SESAME, SUNFLOWER AND CARROT SALAD
This is such a beautiful salad to serve because of the ingredients' harmonizing colors. and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 283 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.
CITRUS BULGUR SALAD WITH SUNFLOWER SEEDS
Make and share this Citrus Bulgur Salad With Sunflower Seeds recipe from Food.com.
Provided by zenveg
Categories Grains
Time 30m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the bulgur wheat in a casserole with lid, add the boiling water, stir with a fork, and leave to soak for 20 minutes until the water has been absorbed (drain the bulgur in a strainer if any water is left).
- In a mixing bowl, whisk together the orange juice,lemon juice, olive oil, honey, salt and pepper, and pour the mixture over the bulgur wheat.
- Add the prepared vegetables, raisins, roasted sunflower seeds, and dried mint, and mix well.
Nutrition Facts : Calories 252.2, Fat 11, SaturatedFat 1.3, Sodium 129.5, Carbohydrate 37.4, Fiber 8.2, Sugar 11.7, Protein 6.7
ARUGULA SALAD WITH CANDIED SUNFLOWER SEEDS AND STRAWBERRY VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- To a blender, add the strawberry jam, sherry vinegar, lemon zest and juice, garlic, mustard, sriracha and salt. Blend well. With the motor running, slowly add the oil in a steady stream until the vinaigrette is emulsified and thick.
- Melt the butter with the agave in a skillet over medium-high heat. Add the sunflower seeds, stirring to coat. Transfer to a parchment-lined baking sheet and sprinkle with the sea salt. Roast for 5 to 7 minutes, stirring halfway through. Remove from the oven, and let cool completely.
- Arrange the arugula on a large serving platter. Scatter with the candied sunflower seeds, and drizzle with 1/2 cup of the dressing. Serve immediately.
CHICKPEAS, BULGUR, AND HERB SALAD
Steps:
- Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, about 1 minute. Add broth and soy sauce; bring to a boil. Reduce heat; simmer until liquid is absorbed, 10 to 15 minutes.
- Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
- Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 41.7 g, Cholesterol 2.3 mg, Fat 6.4 g, Fiber 9 g, Protein 9.3 g, SaturatedFat 1.1 g, Sodium 535.9 mg, Sugar 4.5 g
MEXICAN BULGUR SALAD WITH CITRUS-JALAPENO VINAIGRETTE
Make and share this Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette recipe from Food.com.
Provided by KelBel
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine bulgur and boiling water in a large bowl, stir well. Cover and let stand 30 minutes or until liquid is absorbed.
- Add zucchini to black beans; stir gently.
- Combine orange juice and remaining ingredients, stir well with a whisk.
- Pour dressing over bulgur mixture and toss gently.
- Serve and room temperature or chilled.
Nutrition Facts : Calories 305.3, Fat 11.1, SaturatedFat 4.8, Cholesterol 18.9, Sodium 269.9, Carbohydrate 39.6, Fiber 10.4, Sugar 4.8, Protein 15.6
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