Best 20 Citrus Dressing Recipes

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**Tantalize Your Taste Buds with a Zesty Citrus Dressing Odyssey: A Culinary Journey Through Flavorful Recipes**

Embark on a culinary adventure with our diverse collection of citrus dressing recipes, a symphony of flavors that will transform your salads, roasted vegetables, and grilled meats into culinary masterpieces. This article presents a delectable array of dressing options, each boasting its unique blend of citrusy tang and aromatic herbs, ensuring an explosion of taste in every bite. From the classic lemon-herb vinaigrette to the exotic yuzu-miso dressing, our recipes cater to every palate, promising an unforgettable taste experience. Unleash your inner chef and elevate your dishes to new heights with our carefully curated selection of citrus dressings, guaranteed to leave a lasting impression on your taste buds.

Let's cook with our recipes!

CITRUS DRESSING



Citrus Dressing image

Creamy citrus flavored dressing! If the mixture initially turns out too thick, thin it out by adding a little half and half.

Provided by Sheila Greer

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Fruit Dressing Recipes

Time 10m

Yield 32

Number Of Ingredients 8

¼ cup lemon juice
1 cup orange juice
1 lime, juiced
1 egg
1 egg white
¾ cup white sugar
2 tablespoons honey
2 cups canola oil

Steps:

  • In a blender or food processor, combine the lemon juice, orange juice, lime juice, egg, egg white, sugar, honey, and oil and process until well blended. Refrigerate until serving.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 7 g, Cholesterol 5.8 mg, Fat 14.2 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.1 g, Sodium 4.1 mg, Sugar 6.5 g

MIXED GREEN SALAD WITH CITRUS DRESSING



Mixed Green Salad with Citrus Dressing image

Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

2 tablespoons fresh orange juice
1 tablespoon honey
1 tablespoon minced shallot
2 teaspoons white-wine vinegar
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
4 ounces frisee, torn in bite-sized pieces (4 cups)
1 small head radicchio (4 ounces), torn in bite-size pieces (4 cups)

Steps:

  • For the dressing: in a blender, combine juice, honey, shallot, and vinegar. Season with salt and pepper. Blend until smooth. With motor running, add oil in a steady stream until emulsified.
  • In a large bowl, toss arugula, frisee, and radicchio with dressing; season with more salt and pepper. Serve immediately.

Nutrition Facts : Calories 127 g, Fat 7 g, Protein 2 g

CITRUS SALAD DRESSING



Citrus Salad Dressing image

This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives, and red onion slivers.

Provided by Lindas Busy Kitchen

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

1/3 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
salt and black pepper, to taste

Steps:

  • Whisk all the ingredients together, or combine in a small jar and shake well.
  • Keeps in the refrigerator for 2 days.

FENNEL SALAD WITH CITRUS DRESSING



Fennel Salad with Citrus Dressing image

My family really enjoys crunchy fennel, which pairs well with citrus vinaigrette. The salad makes a nice addition to any meal.-Denise Elder, Hanover, Ontario

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 12

1 large fennel bulb, thinly sliced
1 small apple, thinly sliced
1/4 cup sliced sweet onion
DRESSING:
1/3 cup olive oil
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine fennel, apple and onion. In another bowl, whisk together dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 160 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CITRUS SALAD DRESSING



Citrus Salad Dressing image

Make and share this Citrus Salad Dressing recipe from Food.com.

Provided by Realtor by day

Categories     Salad Dressings

Time 5m

Yield 2/3 cup, 6 serving(s)

Number Of Ingredients 6

1/4 cup lemon juice
3 tablespoons orange juice
3 tablespoons vegetable oil (or extra light olive oil)
2 teaspoons sugar
1/4 teaspoon garlic salt
1/8 teaspoon celery seed

Steps:

  • In a cruet or covered jar, combine all the ingredients and shake to blend. Chill for several hours- overnight is even better.

CITRUS SPINACH SALAD WITH FETA AND CRANBERRY DRESSING



Citrus Spinach Salad with Feta and Cranberry Dressing image

Summer citrus salads are always a must in our Texas heat. This spinach and grapefruit salad is a quick and easy fix that can be whipped up easily with most items you already keep in your pantry/kitchen. I can easily have this as a meal in itself but it works great as a side salad with a cool cucumber/alfalfa/tzatziki 1/2 sandwich. The options are endless and yours to create. Add some sliced strawberries for sweetness and bright, festive color.

Provided by Sahara B

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

½ cup coarsely chopped walnuts
1 orange
2 pink grapefruit
1 (5 ounce) package baby spinach leaves
½ cup crumbled feta cheese
2 tablespoons cranberry juice, or as needed
½ cup olive oil
2 tablespoons turbinado sugar (such as Sugar in the Raw®)
1 teaspoon dried parsley
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  • Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
  • Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
  • Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
  • Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 28.2 g, Cholesterol 16.7 mg, Fat 40.9 g, Fiber 4 g, Protein 7 g, SaturatedFat 7.5 g, Sodium 478.6 mg, Sugar 21 g

SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING



Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 19

1/4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1 tablespoon finely grated orange zest
1 tablespoon coarsely cracked black pepper
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and deveined
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil
Coarse salt
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado, peeled, seeded, and diced
Freshly ground black pepper

Steps:

  • Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
  • Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
  • Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
  • Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
  • In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
  • In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
  • Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

CITRUS FRUIT SALAD DRESSING



Citrus Fruit Salad Dressing image

Served with seasonal fruit, this citrusy dressing makes a refreshing side dish or dessert for your next ladies' luncheon or breakfast buffet. It's a snap to make, too! -Shirley Haase Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield about 1 cup.

Number Of Ingredients 5

2/3 cup orange juice
3 tablespoons lemon juice
1 cup sugar
1 egg, lightly beaten
Assorted fresh fruit

Steps:

  • In a small saucepan, combine juices, sugar and egg. Bring to a boil; cook and stir for 1 minute or until thickened. Strain. Cover and refrigerate until serving. Serve with fresh fruit.

Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 8mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 0 fiber), Protein 1g protein.

GREEN SALAD WITH CITRUS DRESSING



Green Salad with Citrus Dressing image

Grapefruit and orange transform a green salad into a refreshing dish worthy of your holiday table.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 9

1 Ruby Red grapefruit, peel and pith removed
1 navel orange, peel and pith removed
2 heads Belgian endive, leaves separated
1 heart romaine lettuce, leaves separated, larger leaves torn
1 head butter lettuce, leaves separated, larger leaves torn
1/2 small red onion, thinly sliced
1/4 cup low-fat plain Greek yogurt
1/4 cup extra-virgin olive oil
Salt and pepper

Steps:

  • Working over a bowl, cut out grapefruit and orange segments, then squeeze 1/4 cup juice total from membranes.
  • Place endive and romaine and butter lettuces on a platter and top with citrus segments and onion. Whisk together citrus juices, yogurt, and oil. Drizzle over salad and season with salt and pepper.

Nutrition Facts : Calories 115 g, Fat 7 g, Fiber 5 g, Protein 3 g, SaturatedFat 1 g

WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS DRESSING



Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing image

Meat from a single lobster, decadently poached in tarragon-citrus butter, then tossed in a vibrant tangelo dressing with tarragon leaves and citrus fruit, and then arranged over Bibb lettuce, is rich enough to share.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

Coarse salt
2 tablespoons distilled white vinegar
1 live lobster (about 1 1/4 pounds)
1 tangelo, tangerine, or orange
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 sprig fresh tarragon, plus 10 leaves
1/4 teaspoon freshly ground white pepper
4 leaves Bibb lettuce

Steps:

  • Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head-first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
  • Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
  • Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.
  • Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.
  • Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.
  • Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.

CRISP APPLES WITH CITRUS DRESSING



Crisp Apples with Citrus Dressing image

A perfect salad for any picnic. I serve this salad alongside anything grilled. For a thicker dressing, use less juice. You can use oranges or lemons as well.

Provided by rowlandjk7

Categories     Salad     Fruit Salad Recipes     Apple Salad Recipes

Time 10m

Yield 1

Number Of Ingredients 6

1 apple, cored and cut into chunks
2 tangerines, juiced - divided
1 tablespoon sour cream
1 tablespoon mayonnaise
1 teaspoon white sugar, or more to taste
1 pinch salt

Steps:

  • Toss apple chunks in a bowl with 2 teaspoons tangerine juice. Whisk remaining tangerine juice, sour cream, mayonnaise, sugar, and salt in a bowl until sugar and salt have dissolved. Pour dressing over apple and toss.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 33.6 g, Cholesterol 11.6 mg, Fat 14.4 g, Fiber 3.5 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 88.3 mg, Sugar 27.8 g

ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING



Roasted Asparagus Salad With Citrus Dressing image

This recipe was featured in an email from the www.lifescript.com website. "Rest roasted asparagus and tomatoes on a bed of watercress for a special touch. The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch."

Provided by senseicheryl

Categories     Vegetable

Time 35m

Yield 6 dishes of salad, 6 serving(s)

Number Of Ingredients 11

2 lbs asparagus, trimmed (about 2 bunches)
1 pint cherry tomatoes (red or mixed colors)
1 tablespoon extra virgin olive oil
3/4 teaspoon salt, divided
fresh ground pepper, to taste
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon honey
1/2 teaspoon Dijon mustard
2 bunches watercress, tough stems removed (about 4 cups lightly packed)
2 tablespoons fresh dill, finely chopped

Steps:

  • Preheat oven to 450°F
  • Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
  • Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
  • Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.

Nutrition Facts : Calories 75.8, Fat 2.7, SaturatedFat 0.4, Sodium 322.8, Carbohydrate 11.7, Fiber 3.7, Sugar 6.4, Protein 4.3

ASPARAGUS WITH CITRUS DRESSING



Asparagus with Citrus Dressing image

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh asparagus, trimmed
1-1/2 teaspoons salt, divided
3 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 teaspoons sugar
1/4 teaspoon pepper
1/3 cup Crisco® Light Olive Oil
2 hard-cooked egg yolks, chopped, optional

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus and 1 teaspoon salt; boil, uncovered, for 4-5 minutes or until crisp-tender. Drain asparagus and pat dry. Transfer to a serving plate., For dressing, in a jar with a tight-fitting lid, combine the orange juice, lemon juice, mustard, sugar, pepper, oil and remaining salt; shake well. Pour desired amount of dressing over asparagus. Sprinkle with egg yolks if desired. Serve at room temperature.,

Nutrition Facts :

GREENS WITH CITRUS DRESSING



Greens with Citrus Dressing image

"You don't miss the oil when topping a green salad with this light and tangy homemade dressing," assures Suzanne Schreiber of Keno, Oregon. "It's a refreshing side dish."

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1 cup.

Number Of Ingredients 8

1/3 cup orange juice
1/4 cup cider or red wine vinegar
3 tablespoons honey
3 tablespoons water
2 tablespoons lemon juice
1-1/2 teaspoons grated orange zest
1 tablespoon finely chopped raisins, optional
Torn mixed salad greens

Steps:

  • In a jar with a tight-fitting lid, combine orange juice, vinegar, honey, water, lemon juice, orange zest and raisins if desired; shake well. Serve over salad greens.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

SAVOY JICAMA SLAW WITH CITRUS-CUMIN DRESSING



Savoy Jicama Slaw with Citrus-Cumin Dressing image

Provided by Guy Fieri

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

8 cups savoy cabbage, finely shredded (1/2 of a small head, about 1 pound)
1 cup radicchio, finely shredded (about 1 small head)
2 cups jicama, cut into 1/8 by 1-inch long matchsticks (about 6 ounces)
1 cup shredded carrots
1 medium red bell pepper, cut into 1/8 by 1-inch long matchsticks
1 cup green onions, white and bright green parts, thinly sliced (about 6)
3/4 cup fresh cilantro leaves, chopped (1 small bunch, woody stems removed)
1 cup chopped fresh pineapple or 1 (8-ounce) can crushed pineapple with juice
1/3 cup mayonnaise
1 teaspoon ground cumin
Salt and freshly cracked black pepper
2 tablespoons agave nectar
1/4 cup fresh grapefruit juice
1/4 cup orange juice
3 tablespoons white balsamic

Steps:

  • For the slaw: In a large bowl, lightly toss the shredded cabbage, removing any thick pieces. Repeat with the radicchio, then add to the cabbage. Add the jicama, carrots, red bell peppers, green onions, cilantro and pineapple, tossing after each addition.
  • For the cumin dressing: Combine the mayonnaise, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and agave in a measuring cup. Whisk in the grapefruit juice, orange juice and vinegar and blend well.
  • Pour the vinaigrette over the slaw mix and blend well. Refrigerate for 20 minutes. Stir and serve.

ROASTED CARROT & AVOCADO SALAD WITH CITRUS DRESSING



Roasted Carrot & Avocado Salad With Citrus Dressing image

This recipe is slightly adapted from Jamie Oliver's "Jamie at Home" cookbook and television series. It's a bit involved, but well worth it for a delicious and different main meal salad with a fabulous mixture of interesting tastes and textures. This would be perfect to serve to visiting vegetarians - as not even the meat eaters will feel deprived. Jamie uses a mix of differently coloured carrots, but I could only get orange ones and that was fine. I did try adding in some parsnips, but I wasn't happy with that addition, and will just stick to carrots in future. For a main meal, I'd recommend 3 medium sized carrots each. Don't worry too much about the quantities - use whatever quantities you prefer - adjusting to your own taste.

Provided by Kookaburra

Categories     Vegetable

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 21

500 g carrots, approximately (allow 3 carrots per person for a main meal)
1 orange, halved
1 lemon, halved
1 tablespoon red wine vinegar
extra virgin olive oil
sea salt, crushed
fresh ground black pepper
2 teaspoons whole cumin seeds
1 -2 small dried chilies, crumbled or 1/2 teaspoon fresh chili pepper, minced
sea salt
fresh ground black pepper
2 -4 garlic cloves, peeled and finely sliced
4 sprigs fresh thyme leaves, picked (about 1 tablespoon of leaves)
extra virgin olive oil
2 tablespoons red wine vinegar
3 ripe avocados
4 -6 slices bread (Jamie used ciabatta, I used Turkish bread, any good quality bread will do)
mixed salad green (I just used rocket, arugala)
3/4 cup sour cream
4 tablespoons mixed seeds (I used sunflower seeds and pepitas)
extra virgin olive oil

Steps:

  • Don't peel the carrots.
  • First, make the herb and spice paste for the carrots.
  • In a mortar, combine the cumin seeds, chilli, salt and pepper and smash up with a pestle. Add the garlic and thyme leaves and pound until you have a paste-like consistency. Now add just enough extra virgin olive oil to cover the paste, together with 2 tablespoons of red wine vinegar. Mix together.
  • Preheat oven to 180C (350F).
  • Cook carrots in boiling, salted water for about 10 minutes or until almost cooked - run a sharp knife into one and it should push through without too much resistance.
  • Drain carrots, pat dry with kitchen paper, and put into a roasting tin.
  • Pour the spice paste mixture over the carrots and rub in well with your hands.
  • Place the roasting tin in the oven and bake carrots for 30 minutes, then add the orange and lemon halves to the tin.
  • Bake for another 15-30 minutes until carrots are well roasted and the skins are golden brown.
  • (Jamie puts the fruit and the carrots in together, and roasts the lot for 30 minutes. I found this wasn't long enough to get the carrots well roasted and when I left them in longer, the orange and lemon dried out a bit - so the above method is my compromise.).
  • While the carrots are roasting, halve the avocados, remove the seeds, scoop out the flesh and cut into wedges.
  • Place avocado wedges into a large mixing bowl or salad bowl.
  • Heat a medium sized frying pan over a medium heat on the stove and add the seeds. Toast seeds in the frying pan, tossing frequently, until lightly browned. Remove to a small bowl until needed.
  • In the same pan, add a good couple of swigs of olive oil and toast your bread slices on both sides. Remove to a plate until needed.
  • Now, remove the roasting tin from the oven.
  • Using a pair of tongs, squeeze the roasted orange and lemon halves into a bowl (don't worry if some pulp falls out too).
  • Add an equal amount of extra virgin olive oil to the bowl along with a tablespoon of red wine vinegar, and season with some crushed sea salt and freshly ground black pepper and mix well.
  • Add the roasted carrots to the avocados in the bowl and pour over the dressing.
  • Now roughly tear up the toasted bread slices and add to the salad.
  • Add the mixed greens and toss the lot together.
  • Divide salad between four plates or bowls, spoon a dollop of sour cream on the top of each, sprinkle with the toasted seeds and finish with a little drizzle of extra virgin olive oil.

SPRING SUNSHINE SALAD WITH CITRUS PARMESAN DRESSING



Spring Sunshine Salad With Citrus Parmesan Dressing image

Make and share this Spring Sunshine Salad With Citrus Parmesan Dressing recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 4-6

Number Of Ingredients 14

6 -8 handfuls mixed salad greens, washed and dried well (or butter lettuce)
1 -2 medium orange, sectioned, pith removed, cut in half
1 avocado, thinly sliced
1/2 cup toasted nuts (sliced almonds, pine nuts, walnuts, etc)
1/2 cup sliced spring onion (scallions, or green onions)
parmesan cheese, shavings to garnish
1/3 cup freshly grated parmesan cheese
2 oranges, zest and juice of
2 tablespoons chopped shallots (or red onion, or scallions)
2 tablespoons red wine vinegar
1 cup extra virgin olive oil
1/4 teaspoon lemon juice
2 pinches salt
2 pinches pepper

Steps:

  • Salad:.
  • Wash and dry salad greens well and place them in a large bowl.
  • Add orange pieces, nuts, and onions.
  • Toss well with the Citrus Parmesan Dressing .
  • Add the avocado and toss the salad gently, so as not to mush the avocado.
  • Sprinkle with some Parmesan shavings(using a vegetable peeler).
  • Citrus Parmesan Dressing:.
  • In a bowl combine the grated Parmesan, orange zest and juice, and the shallots.
  • Whisk in the red wine vinegar.
  • Whisk in the olive oil and finish by seasoning with salt and pepper.
  • Or you may use a jar and shake the dressing.
  • A few more ideas from Heidi:.
  • Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
  • Use the vinaigrette as a marinade.
  • Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).

CITRUS DRESSING AND ARUGULA SALAD



Citrus Dressing and Arugula Salad image

This all-season salad, filled with a delightful mixture of colorful, crisp veggies and complementary tastes, is perfectly topped with a tangy, fresh dressing.

Provided by Food Network

Number Of Ingredients 11

1 cup Florida's Natural® Premium Orange Juice
1 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup lemon juice
1 tsp. fresh rosemary, chopped
Dash of salt and pepper
1 large bunch arugula leaves, rinsed and stemmed
1 cup grape or cherry tomatoes, cut in half
1/4 cup cashews, toasted and chopped
1/4 cup dried cranberries
3 oz. goat cheese, crumbled or grated

Steps:

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  • Dressing Instructions: Whisk together all of the ingredients. Refrigerate until ready to use. Salad Instructions: Combine all salad ingredients in a large bowl. Toss salad gently while adding enough dressing to coat all of the arugula. Serve and enjoy!

CITRUS-CUMIN SALAD DRESSING



Citrus-cumin Salad Dressing image

Make and share this Citrus-cumin Salad Dressing recipe from Food.com.

Provided by katie in the UP

Categories     Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

1 garlic clove
1/2 teaspoon salt
1/3 cup fresh orange juice
3 tablespoons fresh lime juice
1 tablespoon minced shallot (1 small one)
2 teaspoons honey
1 teaspoon cumin seed, toasted
1/2 cup vegetable oil
1/4 teaspoon black pepper

Steps:

  • Mince garlic and mash to a paste with 1/4 tsp salt, then whisk together with orange and lime juices, shallot, honey cumin and remaining 1/4 tsp salt. Add oil in a slow stream, whisking until well blended. Whisk in pepper.

CITRUS SALAD DRESSING OR MARINADE



Citrus Salad Dressing or Marinade image

Another great dressing/marinade from Good Seasons, using their Italian Salad Dressing Mix. They recommend it atop a salad with chicken, fruit and nuts or as a marinade for asparagus, shrimp or chicken. Super fast and easy!!!

Provided by januarybride

Categories     Salad Dressings

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

1/4 cup orange juice
3 tablespoons fresh lemon juice
1/2 cup vegetable oil
1 (2/3 ounce) packet Good Seasonings Italian salad dressing mix
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel

Steps:

  • Shake together all ingredients and place in refrigerator for approximately 30 minutes for flavors to blend.
  • If using as a salad dressing, allow dressing to sit at room temperature for 15 minutes then shake just before pouring over salad greens.
  • If using as a marinade, place meat/seafood/veggies into a Ziplock bag, shake marinade and pour into the bag and close it up to allow the items to marinate.

Nutrition Facts : Calories 251, Fat 27.3, SaturatedFat 3.5, Sodium 0.3, Carbohydrate 2.7, Fiber 0.1, Sugar 1.6, Protein 0.2

Tips:

  • Choose the right citrus fruits: For a well-balanced dressing, use a combination of sweet and sour citrus fruits. Some popular choices include oranges, grapefruits, lemons, and limes.
  • Zest your citrus fruits: Zesting adds a burst of citrus flavor and aroma to your dressing. Use a Microplane zester or a fine grater to remove the zest from your citrus fruits.
  • Use fresh herbs: Fresh herbs, such as cilantro, parsley, and basil, add a pop of color and flavor to your dressing. Chop them finely before adding them to the dressing.
  • Adjust the sweetness and acidity to your taste: The amount of honey or agave syrup you add will depend on how sweet you like your dressing. You can also adjust the acidity by adding more or less lemon juice or vinegar.
  • Let the dressing rest: Allowing the dressing to rest for at least 15 minutes before using allows the flavors to meld together and develop.

Conclusion:

Citrus dressings are a versatile and refreshing way to add flavor to your salads, grilled meats, and fish. With a few simple ingredients and a little bit of time, you can create a delicious homemade citrus dressing that will impress your family and friends. So next time you're looking for a healthy and flavorful dressing, give one of these citrus dressing recipes a try.

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