Best 3 Mas Citrus Crunch Salad Recipes

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# **MAS Citrus Crunch Salad: A Refreshing and Flavorful Culinary Experience**

Indulge in a culinary adventure with the MAS Citrus Crunch Salad, a symphony of flavors and textures that will tantalize your taste buds. This vibrant salad showcases a medley of fresh citrus fruits, including ruby red grapefruit, tangy oranges, and sweet clementines, combined with crisp romaine lettuce, crunchy almonds, and a sprinkle of creamy goat cheese. Drizzled with a zesty citrus dressing made from fresh lemon juice, honey, and olive oil, this salad is a burst of refreshing flavors that will awaken your senses. As a bonus, the recipe also includes variations to create a delightful Orange Poppy Seed Dressing and a tangy Citrus Vinaigrette, allowing you to customize the salad to your liking.

## **Variations:**

1. **Orange Poppy Seed Dressing:** This variation adds a nutty flavor and a pop of color to the salad. Made with orange zest, poppy seeds, honey, and olive oil, this dressing complements the citrus flavors perfectly and adds a delightful crunch.

2. **Citrus Vinaigrette:** If you prefer a lighter and tangier dressing, the Citrus Vinaigrette is an excellent choice. This dressing combines lemon juice, lime juice, and orange juice with honey and olive oil, creating a vibrant and refreshing flavor that will enhance the natural flavors of the salad.

Let's cook with our recipes!

CITRUS SALAD



Citrus Salad image

The most beautiful ruby-red grapefruit is available in December; use it to make this jewel-like salad. In other seasons, the grapefruit will be smaller and you will need more.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 10

4 ruby-red or pink grapefruit, peel and pith removed
5 navel or blood oranges, peel and pith removed
3 tablespoons sherry vinegar
1 tablespoon honey
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
1/4 cup canola oil
2 large heads radicchio, leaves separated
2 heads Belgian endive, leaves separated
1/4 small red onion, very thinly sliced

Steps:

  • Working over a bowl to catch the juices, use a paring knife to slice between the sections and membranes of each grapefruit; remove the segments whole. Place each segment in bowl as completed. Repeat process with oranges in same bowl. Transfer to refrigerator. Recipe may be made up to this point 1 hour ahead.
  • Make vinaigrette: In a small bowl, combine vinegar, honey, and salt and pepper to taste. Slowly whisk in olive oil, then canola oil, until mixture is well combined. Set vinaigrette aside.
  • Just before serving, arrange radicchio and endive leaves on a large serving platter. Arrange grapefruit and orange segments in the center of the platter. Scatter red-onion slices over the top. Drizzle the reserved vinaigrette over the salad, and serve.

SICILIAN-STYLE CITRUS SALAD



Sicilian-Style Citrus Salad image

Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.

Provided by David Tanis

Categories     brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

3 to 4 tablespoons olive oil
2 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 navel oranges
4 blood oranges
2 Cara Cara oranges
1 small grapefruit
1 small red onion, very thinly sliced
1 small fennel bulb, very thinly sliced, enough to make 1 cup
2 or 3 tender inside celery stalks, thinly sliced at an angle
Handful of olives, black oil cured type or green Castelvetrano type, pitted
Winter salad leaves, such as radicchio or escarole, optional
Large pinch of flaky sea salt

Steps:

  • Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
  • To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
  • Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
  • Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams

CRUNCHY CHOPPED SALAD



Crunchy chopped salad image

Encourage kids to learn essential kitchen skills with this crunchy salad made with pomegranate seeds. The recipe is easy for children aged seven to 11 to follow

Provided by Cassie Best

Categories     Side dish

Time 20m

Yield Serves 4-6 (with leftover dressing)

Number Of Ingredients 20

1 lemon
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp honey
10 cherry tomatoes (use a mixture of different colours, if you like)
1⁄2 cucumber
2 Little Gem lettuces
1 punnet of cress
100g pomegranate seeds
25g mixed seeds (we used sunflower and pumpkin seeds; see tip below)
chopping board
tea towel or kitchen paper (optional)
sharp knife
citrus juicer
tablespoon
teaspoon
jam jar or small bowl
large salad bowl
kitchen scissors
measuring scales

Steps:

  • Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
  • Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
  • Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
  • Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
  • Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
  • Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
  • Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.

Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

Tips:

  • For a sweeter salad, use a sweeter variety of grapefruit, such as a pink or red grapefruit.
  • If you don't have any grapefruit segments on hand, you can use canned grapefruit segments. Just be sure to drain them well before using.
  • To make the citrus crunch salad ahead of time, simply prepare the salad and dressing separately. Then, when you're ready to serve, combine the two and enjoy.
  • This salad is a great way to use up leftover citrus fruits. So, if you have any lemons, limes, or oranges on hand, feel free to add them to the salad.
  • For a more colorful salad, add some chopped fresh herbs, such as cilantro, mint, or basil.

Conclusion:

The Mas Citrus Crunch Salad is a refreshing and flavorful salad that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So, next time you're looking for a healthy and delicious salad, give the Mas Citrus Crunch Salad a try.

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