Winter Citrus Salad With Honey Dressing Recipes

CITRUS SALAD WITH HONEY DRESSING

Steps:

• In a small bowl, whisk together the olive oil, red wine vinegar and honey. Taste and season the dressing with salt and pepper.
• On a large platter, layer the oranges, grapefruit, onions and arugula.
• Drizzle the vinaigrette on top then garnish with pomegranate seeds and serve immediately.

CITRUS SALAD WITH HONEY DRESSING

Steps:

• In a small bowl, whisk together the olive oil, red wine vinegar and honey. Taste and season the dressing with salt and pepper.
• On a large platter, layer the sliced oranges, grapefruit, red onions and arugula.
• Drizzle the vinaigrette on top then garnish with pomegranate seeds and serve immediately.

WINTER CITRUS SALAD WITH HONEY DRESSING

Steps:

• Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
• Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

WINTER CITRUS SALAD WITH HONEY DRESSING

Steps:

• Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
• Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

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

WINTER FRUIT SALAD WITH HONEY LIME DRESSING RECIPE BY TASTY

Steps:

• Slice the pomegranate in half crosswise. Hold the pomegranate cut side down over a medium bowl and tap the back with a wooden spoon to release the seeds. Rinse and drain.
• Add the apples, pears, clementines, kiwis, and pomegranate seeds to a large bowl.
• In a small bowl or measuring cup, combine the lime juice and honey and stir until incorporated.
• Drizzle the dressing over fruit and gently toss until well coated.
• Serve chilled.
• Enjoy!