**South of the Border Citrus Salad: A Refreshing Fusion of Flavors**
Escape to the vibrant flavors of the South with our tantalizing South of the Border Citrus Salad. This delightful dish takes you on a culinary journey, blending the tangy sweetness of citrus fruits with the subtle heat of jalapeños and the refreshing coolness of mint. Each bite is a burst of zesty goodness, sure to awaken your taste buds and transport you to a tropical paradise.
Our recipe collection features three variations of this citrus salad, each with its own unique twist. The Classic South of the Border Citrus Salad stays true to the traditional combination of grapefruit, oranges, and lime, while adding a touch of spice with jalapeños and red onion. For a sweeter variation, try the Honey-Lime Citrus Salad, which incorporates honey and lime juice for a delightful balance of sweet and sour flavors. And if you're looking for a more substantial meal, the South of the Border Citrus Salad with Grilled Shrimp adds succulent shrimp to the mix, creating a protein-packed and flavorful dish.
No matter which variation you choose, the South of the Border Citrus Salad is a refreshing and vibrant dish that's perfect for any occasion. Its burst of citrusy flavors and the subtle heat of jalapeños make it a perfect appetizer or side dish for your next fiesta or barbecue. And with its vibrant colors and textures, it's sure to add a touch of sunshine to your table. So gather your ingredients and embark on this culinary adventure – your taste buds will be glad you did!
CITRUS SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 9
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.
SICILIAN-STYLE CITRUS SALAD
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
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
CITRUS SALAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
- In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.
SOUTH OF THE BORDER CHOPPED SALAD
Chopped salads can take all kinds of forms and are easy to transport; just put each ingredient in a separate sealable bag or plastic container, then toss everything wherever you choose to eat.
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- To make the salad, preheat an oven to 350 degrees F.
- Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.
- Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.
- To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well.
- To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month.
RED QUINOA AND CITRUS SALAD
Steps:
- Rinse the quinoa in a strainer several times with cold water. Bring 1 1/4 cups water to boil in a medium saucepot with a tightly fitted lid. Add the quinoa, cover and simmer until the grains display a thread-like spiral and the water is fully absorbed, about 15 minutes. Remove from the heat and let stand, undisturbed, for 5 minutes. Fluff with two forks and transfer to a large glass mixing bowl to cool. Set aside.
- Combine the lime juice, agave nectar, jalapeno, garlic and cumin in a glass mixing bowl, whisking briskly. Drizzle in the oil slowly, continuing to whisk. Once the vinaigrette is smooth and slightly thickened, whisk in the 1/2 cup cilantro and the lime zest. Season with salt.
- Place the oranges, jicama, onions, almonds and remaining 2 tablespoons cilantro in a medium mixing bowl. Pour in about half of the cilantro lime vinaigrette and gently toss. Fold into the quinoa. Drizzle in the remaining vinaigrette, and toss to combine thoroughly. Season with salt.
- Transfer the quinoa salad to a large serving bowl, garnish with almonds and serve immediately.
Tips:
- Use fresh, ripe citrus fruits. This will give your salad the best flavor and texture.
- Choose a variety of citrus fruits. This will add color, flavor, and nutrients to your salad.
- Don't be afraid to experiment with different herbs and spices. A little bit of chili powder, cumin, or cilantro can really add some depth of flavor.
- If you're using a dressing, make sure it's light and refreshing. You don't want to overpower the delicate flavors of the citrus fruits.
- Serve your salad immediately. Citrus fruits can quickly lose their flavor, so it's best to enjoy your salad while it's fresh.
Conclusion:
Citrus salads are a refreshing and healthy way to enjoy the flavors of summer. They're also a great way to get your daily dose of vitamin C. With so many different variations to choose from, there's sure to be a citrus salad that everyone will enjoy. So next time you're looking for a light and easy meal, give one of these citrus salad recipes a try.
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