Stuff belly cavities with rosemary, fennel fronds, tangerine slices. Season fish inside and out with salt and pepper and rub with olive oil. Line a rimmed baking sheet with parchment paper. Preheat oven to 350☏ and position rack in center of oven. Serve the chicken salad on fresh sourdough bread with bib lettuce. Drain fish and pat dry inside and out with paper towels. With blender running, add olive oil in a slow, steady stream process until blended. Or try pairing it with a homemade chicken salad with walnuts, celery and onion. In the container of a blender, combine tangerine juice, vinegar, shallot, mustard, honey, salt, and pepper process until blended. You could also try pairing this citrus salad with a modern take on the favorite club sandwich – Turkey, bacon, avocado and garlic aioli on sprouted bread. Grill shrimp (on kebab sticks or in grill basket) over medium grill for three minutes per side, until pink. Toss shrimp in mixture, cover and refrigerate for 30 minutes. See recipe below: Citrus Grilled Shrimp RecipeĢ Sunkist® Cara Cara oranges (juice and zest)Ĭombine orange juice, zest, olive oil, garlic and salt and pepper in a bowl. If you’re looking to add some protein to this salad, consider adding citrus grilled shrimp. Garnish with fresh mint.Īdd all ingredients to glass jar and shake. Prepare dressing and massage dressing onto kale. Spring Citrus Salad with Honey Vinaigrette Recipeġ. Whisking constantly, slowly drizzle in olive oil. Salt and pepper Vinaigrette Varieties While you can use any tasty vinegar you’d like to make vinaigrette, here’s how I choose between my three go-to vinegars. Make sure and check the Safeway app for their coupon page. Combine shallot, mustard, tangerine zest and juice, lemon juice, and fennel seed in a large bowl and whisk to combine. The tangelos, a cross between a grapefruit and tangerine, are easy to peel and are always so juicy with a bold flavor. My family loves the Minneola Tangelos, especially my girls. The Blood Orange, which has the most gorgeous color inside, has such a unique flavor. Oranges are also an excellent source of vitamin C, folate and fiber. The Cara Cara Oranges, a personal favorite, have the perfect sweet orange flavor but low acidity-which makes it so good. There’s always such a great variety of citrus available at Safeway. Plus, it’s so easy to grab a bag of Sunkist citrus at my Safeway’s produce section. The trio of colors on the salad is so gorgeous, and each flavor of the three different citrus varieties is so amazing. This citrus salad features Sunkist® Cara Cara Oranges, Sunkist® Blood Oranges, and Sunkist® Minneola Tangelos and is combined with fresh mint and homemade honey dressing. We teamed up with Sunkist® and Safeway to create a Spring Citrus Salad recipe you’ll love all winter long.
There are certain things we just love about cooking in the winter, and fresh citrus is one of them. I hope you find this simple recipe useful.This post has been sponsored by Sunkist®. And salt and pepper, that goes without saying….Fresh or dried thyme, again optional, but I like to add fresh herbs from my balcony throughout the preparation.Honey or maple syrup, optional but its sweetness balances perfectly with the other ingredients.Extra virgin olive oil, for body and richness,.So make it, chill it and start pouring it over whatever you’re cooking in the next few days… Easy, versatile and delicious, this little lemon vinaigrette recipe is one you’ll make again and again.įor this lemon vinaigrette recipe, here’s what you’ll need: Combine shallot, mustard, tangerine zest and juice, lemon juice, and fennel seed in a large bowl and whisk to combine. Sure, it gives a kick to greens, but it can also make roasted vegetables a little more gourmet. You can use it in many other recipes besides a salad. It’s fresh, flavorful and can be made in just a few minutes and stored in the refrigerator for several days. This lemon vinaigrette is one of my favorite vinaigrettes. I often post salad recipes with a dressing, like in my Chickpea Salad with Cumin and Lemon, my Cucumber, Chickpea and Feta Salad, or my Vietnamese Chicken Salad, but a few days ago, as I was making this lemon dressing (to go with a great raw zucchini recipe…), I realized you might be interested in a little dressing recipe to reuse in many of your raw recipes… How is it possible that in over 9 years of writing my blog, I still hadn’t shared my lemon vinaigrette dressing recipe!
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