Citrus Watermelon Salad Recipes

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CITRUS SALAD



Citrus Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon orange juice
2 teaspoons honey
1 1/2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
6 to 7 oranges, preferably a mix of regular and blood oranges (or just regular oranges)
4 limes
12 radishes, sliced
Handful fresh mint leaves

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.

WATERMELON SALAD WITH GRAPES AND CITRUS



Watermelon Salad with Grapes and Citrus image

A healthy, easy summer dessert with a new fresh taste that will keep you coming back for more! You can serve this salad right away, although refrigeration heightens the flavors and crisps the fruit.

Provided by Joeitalian

Categories     Salad     Fruit Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 4

4 cups coarsely chopped seedless watermelon
4 cups seedless red grapes, halved
2 tablespoons grated lemon zest
2 tablespoons grated lime zest

Steps:

  • Combine watermelon and red grapes in a bowl. Sprinkle lemon zest and lime zest over fruit and toss lightly. Cover bowl and refrigerate, about 1 hour.

Nutrition Facts : Calories 162 calories, Carbohydrate 40.9 g, Fat 1.2 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 5.1 mg, Sugar 36.5 g

TANGY WATERMELON SALAD



Tangy Watermelon Salad image

The refreshing blend of watermelon, red onions and a splash of citrus always does me proud at picnics and potlucks. I like to prepare it a day ahead so the flavors have a chance to blend, and I use the rind as a colorful serving bowl. If you're short on time, simply substitute any bottled citrus vinaigrette. -Alisha Duncan, Blanchard, Oklahoma

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 16 servings.

Number Of Ingredients 13

14 cups cubed seedless watermelon
1 medium red onion, halved and thinly sliced
1 cup chopped green onions
3/4 cup orange juice
5 tablespoons red wine vinegar
2 tablespoons plus 1-1/2 teaspoons honey
1 tablespoon finely chopped sweet red pepper
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 teaspoon pepper
3/4 cup vegetable oil

Steps:

  • In a large bowl, combine the watermelon and onions. In a small bowl, combine the orange juice, vinegar, honey, red pepper and seasonings; slowly whisk in the oil. , Pour over watermelon mixture; toss gently to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 147 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

WATERMELON AND CITRUS SALAD



Watermelon and Citrus Salad image

Categories     Salad     Orange     Watermelon     Mint     Summer     Watercress     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

2 tablespoons fresh lemon juice
1 tablespoon frozen orange juice concentrate, thawed
2 teaspoons whole-grain Dijon mustard
1 teaspoon grated orange peel
1/2 teaspoon sugar
1/2 cup olive oil
2 large bunches watercress, tough stems trimmed
4 cups 3/4-inch pieces seeded watermelon
4 oranges, peel and white pith removed, each cut into 6 rounds
4 thin red onion slices, cut in half
3 tablespoons thinly sliced fresh mint

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Gradually add oil and whisk until well blended. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
  • Divide watercress among 6 plates. Top watercress on each plate with watermelon, orange rounds, onion slices and mint, dividing equally. Drizzle salads with dressing and serve.

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