Spinach Citrus Salad Food

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CITRUS SPINACH SALAD



Citrus Spinach Salad image

Grapefruit and orange segments add zest to this delightful salad that's tossed with a pleasant honey-lime dressing. It's perfect for a springtime luncheon or shower. -Pauline Taylor, Spokane, Washington

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 9

3 tablespoons honey
2 tablespoons lime juice
1 teaspoon grated lime zest
1/8 to 1/4 teaspoon ground nutmeg
1/3 cup canola oil
10 cups torn fresh spinach
3 medium navel oranges, peeled and sectioned
2 medium pink grapefruit, peeled and sectioned
1 medium red onion, sliced and separated into rings

Steps:

  • In a blender, combine the honey, lime juice, lime zest and nutmeg; cover and process until blended. While processing, gradually add oil in a steady stream until dressing is thickened. , In a large salad bowl, combine the spinach, oranges and grapefruit. Drizzle with dressing; toss to coat. Top with onion. Serve immediately.

Nutrition Facts : Calories 109 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.

SPINACH AND CITRUS SALAD



Spinach and Citrus Salad image

Provided by Sandra Lee

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/4 cup reserved citrus juice
1 tablespoon Champagne vinegar
2 tablespoons orange olive oil (recommended: O Olive Oil)
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh chives
Salt and pepper
9 ounces baby spinach
1 jar (24-ounce) sun fresh citrus salad, drain and liquid reserved
4 ounces goat cheese

Steps:

  • In a medium bowl, whisk together all ingredients for dressing and 1/4 cup reserved citrus liquid. Add spinach and toss. Divide dressed spinach onto chilled salad plates. Divide citrus salad among plates and garnish with crumbled goat cheese.

CITRUS AVOCADO SPINACH SALAD



Citrus Avocado Spinach Salad image

Tossing this salad together with creamy avocado and tangy citrus is so simple, and it practically makes a meal of itself. -Karole Friemann, Kimberling City, Missouri

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings

Number Of Ingredients 6

8 cups fresh baby spinach (about 6 ounces)
3 cups refrigerated citrus salad, drained
2 medium ripe avocados, peeled and sliced
1 cup crumbled blue cheese
Sliced almonds, toasted, optional
Salad dressing of your choice, optional

Steps:

  • Divide spinach among 8 plates; top with citrus salad and avocados. Sprinkle with cheese and, if desired, dressing and almonds. Serve immediately.

Nutrition Facts : Calories 168 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein.

SPINACH SALAD WITH ORANGE VINAIGRETTE



Spinach Salad with Orange Vinaigrette image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

6 slices prosciutto
2 oranges, zested
2 small oranges, juiced or 1 large orange, juiced
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
10 to 12 ounces pre-washed spinach

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
  • In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
  • To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

SPINACH AND CITRUS SALAD WITH SWEET AND SPICY PECANS



Spinach and Citrus Salad with Sweet and Spicy Pecans image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 15

3 cups fresh spinach, washed and dried, cut into chiffonade
2 green onions, chopped
1 orange, supremed and halved
1 tablespoon butter
1/2 teaspoon sugar
1/2 cup pecan halves
1 teaspoon dried rosemary
1/4 teaspoon cayenne
Salt and freshly ground black pepper
Citrus Dressing, recipe follows
1 teaspoon Dijon mustard
2 tablespoons orange or grapefruit juice (or a combination)
3 tablespoons canola oil
1 tablespoon olive oil
Salt and freshly ground black pepper

Steps:

  • Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
  • In a small bowl, add all the ingredients and whisk until emulsified.

CITRUS AND CINNAMON SPINACH SALAD



Citrus and Cinnamon Spinach Salad image

A fresh and fantastic spinach and grapefruit salad with a unique taste!

Provided by Lindsay

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 9

1 cup orange juice
½ cup white sugar
½ cup raspberry-flavored vinegar
1 teaspoon ground cinnamon
1 cup vegetable oil
1 (11 ounce) package baby spinach leaves
1 (11 ounce) can mandarin oranges, drained
½ cup crumbled feta cheese
1 red grapefruit, peeled and sectioned

Steps:

  • Place orange juice, sugar, vinegar, and cinnamon in a saucepan and simmer until it reduces by half, 10 to 15 minutes. Set aside to cool, about 5 minutes.
  • Whisk vegetable oil into dressing mixture slowly.
  • Place spinach, mandarin oranges, feta cheese, and grapefruit into a bowl and drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 27.6 g, Cholesterol 14 mg, Fat 30.9 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 6.7 g, Sodium 212.5 mg, Sugar 24.1 g

CITRUS SPINACH SALAD



Citrus Spinach Salad image

A nice, refreshing twist on a spinach salad - a perfect compliment to any holiday meal! Great with Ham! ****Noteworthy - this makes quite a bit of dressing - so depending on your taste, you may want to increase the amount of salad fixings or slightly decrease the dressing (or just save it for another day!!).

Provided by Mommy Diva

Categories     Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

2 cups spinach leaves, fresh (OR 2 cups torn Romaine Lettuce)
1/2 small red onion, thinly sliced
1 navel orange, fresh peeled and separated into sections (or 2 blood oranges or 1/2 small can of mandarin oranges)
2 tablespoons pine nuts, toasted
2 tablespoons orange juice
2 tablespoons white wine vinegar
3 tablespoons olive oil (preferably extra virgin)
2 teaspoons honey
1 tablespoon fresh cilantro, chopped
2 teaspoons Dijon mustard
salt & pepper

Steps:

  • Toss spinach, onion, oranges and pine nuts together.
  • Whisk together all dressing ingredients.
  • Pour over salad and serve.

Nutrition Facts : Calories 315.2, Fat 26.5, SaturatedFat 3.3, Sodium 83.1, Carbohydrate 20.1, Fiber 3, Sugar 14.1, Protein 3.2

CITRUS SHRIMP AND SPINACH SALAD



Citrus Shrimp and Spinach Salad image

Shrimp, cucumbers, red onions, oranges and pecans are layered over spinach and drizzled with honey-mustard dressing for a refreshing main-dish salad.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 6 servings.

Number Of Ingredients 11

1/4 cup honey
1/4 cup orange juice
3 Tbsp. GREY POUPON Country Dijon Mustard
1 Tbsp. HEINZ Balsamic Vinegar
3 cups torn romaine lettuce
3 cups torn spinach leaves
1 medium cucumber, thinly sliced
1 small red onion, thinly sliced
2 large oranges, peeled, sectioned and chopped
1 lb. cleaned small shrimp, cooked
1/3 cup pecan pieces, toasted

Steps:

  • Mix honey, orange juice, mustard and vinegar until well blended; cover. Refrigerate until ready to serve.
  • Layer lettuce, spinach, cucumbers, onions, oranges and shrimp on large serving platter.
  • Sprinkle with pecans and drizzle with honey mixture just before serving.

Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g

SPINACH SALAD WITH CITRUS VINAIGRETTE



Spinach Salad with Citrus Vinaigrette image

Categories     Salad     Side     Spinach     Raw

Yield 4 to 6 servings

Number Of Ingredients 17

Citrus Vinaigrette
1/2 cup extra-virgin olive oil
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1 teaspoon fresh thyme leaves, chopped
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Spinach Salad
1 (10-ounce) bag of spinach (about 6 cups)
2 oranges, cut into segments (see Note)
1/2 cup sliced almonds, toasted (see page 168)
1/2 red onion, thinly sliced
Salt and freshly ground black pepper
Parmesan Frico (page 229)

Steps:

  • Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.
  • Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.
  • Note
  • To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.

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