Best 7 Citrus Salad With Prosecco Recipes

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Welcome to the delectable world of citrus salad with Prosecco, a refreshing and vibrant dish that combines the sweetness of citrus fruits with the subtle effervescence of Prosecco. In this article, we'll take you on a culinary journey to discover the best recipe for this delightful salad. Whether you're a seasoned chef or a novice cook, we'll guide you through the process of selecting the perfect citrus fruits, choosing the right Prosecco, and combining them with fresh herbs and other ingredients to create a salad that's both visually appealing and tantalizing to the taste buds. So, grab your apron, gather your ingredients, and let's embark on this culinary adventure to find the best citrus salad with Prosecco recipe that will wow your family and friends!

Let's cook with our recipes!

CITRUS SALAD WITH PROSECCO



Citrus Salad With Prosecco image

This elegant, simple variation on fruit salad makes a refreshing first course, but could also be dessert, depending on the menu. A sprinkling of sugar and a splash of Prosecco elevates fresh fruit in a surprising way. In winter or early spring, make it with all kinds of colorful citrus- especially blood orange and pink grapefruit. In summer, use the same method with stone fruits and berries, like peaches and blackberries.

Provided by David Tanis

Categories     breakfast, lunch, quick, salads and dressings, dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1 large pink or ruby grapefruit
1 large white grapefruit
4 blood oranges
4 navel oranges
2 Cara Cara oranges
2 Meyer lemons
Sugar for sprinkling
Blanched almonds, for garnish
Prosecco

Steps:

  • With a serrated knife, peel all the fruit, removing both skin and pith.
  • Slice all the fruit crosswise about 1/4 inch thick. Arrange slices in shallow bowls, making sure each serving has all colors. Add a few blanched almonds to garnish. Sprinkle lightly with sugar.
  • At the table, pour about 2 tablespoons of prosecco over each bowl.

OFF-WHITE SALAD WITH CITRUS-BALSAMIC VINAIGRETTE



Off-White Salad with Citrus-Balsamic Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 8 appetizer servings

Number Of Ingredients 17

2 tablespoons unsalted butter
1 bottle prosecco
4 Bosc pears, peeled, quartered and cored
1 tablespoon unsalted butter
1/4 cup dark brown sugar
1 cup pecan halves
1/4 cup extra-virgin olive oil
3 tablespoons fresh orange juice
2 teaspoons balsamic vinegar
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
Extra-virgin olive oil
Four 1/2-inch-thick slices pancetta, cut into strips
4 large heads frisee, washed
2 cups celery leaves, torn from stalks
2 bulbs fennel, shaved thin
Parmesan wedge, for shaving

Steps:

  • For the pears: Melt the butter in a deep, wide pot over medium heat. Add the prosecco and bring to a simmer. Add the pears and simmer until tender, about 15 minutes. Remove the pears from the liquid and let cool.
  • For the pecans: Melt the butter in a large skillet over medium heat. Add the brown sugar and cook, stirring, until the sugar is dissolved. Add the pecans and stir to coat. Simmer the pecans in the sugar mixture, about 5 minutes. Remove from the heat and transfer to a piece of parchment paper and let cool. Chop the pecans and set aside.
  • For the dressing: In a bowl, combine the oil, orange juice, vinegar and parsley. Season with salt and pepper and whisk together. Taste and adjust the seasoning if needed.
  • For the salad: Heat a large skillet over medium heat. Add a swirl of olive oil and the pancetta. Cook, stirring occasionally, until the pancetta is crisp. Transfer the pancetta to paper towel-lined plate to drain the fat.
  • Tear the frisee into bite-size pieces into a large bowl and add the celery leaves and fennel. Add the pears. Pour in enough dressing just to coat and toss to combine. Taste and add more dressing if desired.
  • Divide the salad among plates and garnish with a few pieces of pancetta and chopped pecans. Using a vegetable peeler, shave a few pieces of Parmesan over each salad.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

CITRUS SALAD



Citrus Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon orange juice
2 teaspoons honey
1 1/2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
6 to 7 oranges, preferably a mix of regular and blood oranges (or just regular oranges)
4 limes
12 radishes, sliced
Handful fresh mint leaves

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.

WINTER CITRUS SALAD WITH HONEY DRESSING



Winter Citrus Salad with Honey Dressing image

This citrus salad requires only that you overcome the notion that salads must be green; it's a novel and wonderful antidote to sorry-looking lettuce. If you're lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 blood oranges or tangerines
1 pink grapefruit
1 navel orange
Salt
1/2 small red onion or 1 shallot, chopped
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon honey
Lime or lemon juice to taste
1/4 teaspoon freshly chopped tarragon or a pinch dried

Steps:

  • Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
  • Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 14 grams

CITRUS SALAD



Citrus Salad image

Fresh summer fruit and lettuce salad made fast and easy.

Provided by BARBMD

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 lime - zested, peeled, and sliced
1 mandarin orange (tangerine) - zested, peeled, and sectioned
1 navel orange, peeled and sectioned
1 grapefruit, peeled and sectioned
1 bulb shallots, diced
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon salt
1 head romaine lettuce, torn

Steps:

  • Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 21.6 g, Fat 3.8 g, Fiber 4.5 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 300.1 mg, Sugar 12.5 g

SPICY CITRUS SALAD



Spicy Citrus Salad image

Cooking is a favorite hobby of mine. Everyone jokes about my numerous cookbooks and five recipe boxes! I'm always on the lookout for something new and flavorful, so when I received this salad recipe from my nephew's wife, I just had to try it. The unique blend of flavors was a hit!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
3 large seedless oranges, peeled and sectioned
1/3 cup chopped fresh parsley
18 pitted ripe olives, cut in half lengthwise
6 cups torn mixed salad greens

Steps:

  • In a small bowl, whisk together the first five ingredients. Stir in the oranges, parley and olives. Cover and refrigerate for 1 hour., Just before serving, place greens in a salad bowl. Spoon dressing over top and toss to coat.

Nutrition Facts : Calories 112 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

CREAMY CITRUS SALAD



Creamy Citrus Salad image

This crowd-pleasing salad frequently appeared on the table while I was growing up. But with my four brothers, it never lasted long! The flavors are a nice addition to any meal.

Provided by Taste of Home

Categories     Desserts     Lunch

Time 20m

Yield 12-14 servings.

Number Of Ingredients 8

1 package (6 ounces) orange gelatin
2 cups boiling water
1 can (6 ounces) frozen orange juice concentrate, thawed
2 cans (11 ounces each) mandarin oranges, drained
1 can (20 ounces) crushed pineapple, undrained
1 cup cold milk
1 package (3.4 ounces) instant lemon pudding mix
1 cup heavy whipping cream, whipped

Steps:

  • In a large bowl, dissolve gelatin in boiling water; stir in orange juice concentrate. Cool until partially set. Fold in oranges and pineapple. Pour into an greased 13-in. x 9-in. dish. Chill until firm. , In a small bowl, beat milk and pudding mix for 2 minutes; fold in cream. Spread over gelatin. Chill for 30 minutes.

Nutrition Facts : Calories 196 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 127mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Use a variety of citrus fruits. This will give your salad a more complex and interesting flavor. Some good options include oranges, grapefruit, lemons, limes, and tangerines.
  • Choose ripe citrus fruits. Ripe citrus fruits are sweeter and juicier, which will make your salad more delicious.
  • Segment the citrus fruits before adding them to the salad. This will make it easier to eat and will also help the flavors to blend together.
  • Add other fruits to your salad. Some good options include berries, melon, and pineapple. This will add sweetness and variety to your salad.
  • Add some nuts or seeds to your salad. This will add crunch and flavor. Some good options include almonds, walnuts, pecans, and sunflower seeds.
  • Dress your salad with a simple vinaigrette. A vinaigrette is a mixture of oil and vinegar, and it is a light and refreshing dressing that will not overpower the flavors of the salad.
  • Serve your salad immediately. Citrus salads are best served fresh, so don't let them sit around for too long before eating them.

Conclusion:

A citrus salad with Prosecco is a refreshing and delicious salad that is perfect for a summer party or brunch. It is easy to make and can be tailored to your own taste. With so many different variations, you're sure to find a citrus salad that you love. So next time you're looking for a light and healthy salad, give this citrus salad with Prosecco a try. You won't be disappointed!

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