Best 9 Spring Sunshine Salad With Citrus Parmesan Dressing Recipes

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Welcome to the wonderful world of culinary art! Are you ready to embark on a refreshing and flavorful journey with our spring sunshine salad? Bursting with the vibrant colors and flavors of the season, this salad is a true delight for the senses. With a delightful combination of crisp greens, juicy citrus fruits, and a tangy Parmesan dressing, it's the perfect dish to brighten up your table and tantalize your taste buds. Get ready to create a symphony of flavors that will leave you feeling invigorated and refreshed.

Let's cook with our recipes!

SUNSHINE PASTA SALAD



Sunshine Pasta Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 18

1 cup mayonnaise
1 cup sour cream
1/2 cup Dijon mustard
Zest of a lemon
1 tablespoon lemon juice
1/2 teaspoon grated garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound penne pasta
Kosher salt
4 cups red grape tomatoes, halved
4 cups yellow grape tomatoes, halved
2 cups frozen sweet corn, thawed
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut in strips
1 yellow bell pepper, seeded and cut in strips
One 16-ounce jar banana peppers, drained and sliced
1 lemon, sliced, for garnishing

Steps:

  • For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
  • For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
  • Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.

SPRING SUNSHINE SALAD WITH CITRUS PARMESAN DRESSING



Spring Sunshine Salad With Citrus Parmesan Dressing image

Make and share this Spring Sunshine Salad With Citrus Parmesan Dressing recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 4-6

Number Of Ingredients 14

6 -8 handfuls mixed salad greens, washed and dried well (or butter lettuce)
1 -2 medium orange, sectioned, pith removed, cut in half
1 avocado, thinly sliced
1/2 cup toasted nuts (sliced almonds, pine nuts, walnuts, etc)
1/2 cup sliced spring onion (scallions, or green onions)
parmesan cheese, shavings to garnish
1/3 cup freshly grated parmesan cheese
2 oranges, zest and juice of
2 tablespoons chopped shallots (or red onion, or scallions)
2 tablespoons red wine vinegar
1 cup extra virgin olive oil
1/4 teaspoon lemon juice
2 pinches salt
2 pinches pepper

Steps:

  • Salad:.
  • Wash and dry salad greens well and place them in a large bowl.
  • Add orange pieces, nuts, and onions.
  • Toss well with the Citrus Parmesan Dressing .
  • Add the avocado and toss the salad gently, so as not to mush the avocado.
  • Sprinkle with some Parmesan shavings(using a vegetable peeler).
  • Citrus Parmesan Dressing:.
  • In a bowl combine the grated Parmesan, orange zest and juice, and the shallots.
  • Whisk in the red wine vinegar.
  • Whisk in the olive oil and finish by seasoning with salt and pepper.
  • Or you may use a jar and shake the dressing.
  • A few more ideas from Heidi:.
  • Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
  • Use the vinaigrette as a marinade.
  • Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).

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

SPRING SALAD WITH FENNEL AND ORANGE



Spring Salad with Fennel and Orange image

The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!

Provided by Chef4Six

Categories     Salad     Green Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 11

¼ cup white sugar
¼ cup red wine vinegar
salt and pepper to taste
1 tablespoon chopped fresh basil
3 tablespoons olive oil
1 (10 ounce) bag mixed salad greens
1 small fennel bulb, thinly sliced
1 orange, peeled and segmented
½ red onion, thinly sliced
½ cup slivered almonds
½ cup dried cranberries

Steps:

  • Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g

CITRUS RICE SALAD WITH PARMESAN



Citrus Rice Salad With Parmesan image

In all of American cooking there is probably no term less meaningful than "salad." I'm racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like "mixture of food, usually cold or at room temperature, with some kind of dressing." That's not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.

Provided by Mark Bittman

Categories     dinner, lunch, salads and dressings, main course, side dish

Time 1h

Yield 4 to 8 servings

Number Of Ingredients 11

1 1/2 to 2 cups any rice
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3 tablespoons freshly squeezed citrus juice, or more to taste (lemon, lime, orange, tangerine, grapefruit, or a combination)
2 tablespoons grated citrus zest
1 tablespoon sugar or honey
1 cup chopped citrus flesh (or whole segments, if small)
1/2 large red or mild white onion, minced
1/2 cup chopped fresh mint
1/2 cup or more grated Parmesan
Chopped almonds or pecans, optional

Steps:

  • Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then put in a large bowl.
  • Combine olive oil, citrus juice, zest, sugar or honey, salt and pepper in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more citrus juice a teaspoon or two at a time until the balance tastes right to you.
  • Drizzle vinaigrette over rice. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in citrus flesh, onion and mint; taste, and adjust the seasoning or moisten with a little more dressing. Serve, sprinkled with Parmesan and chopped nuts, at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.

SUNSHINE CITRUS SALAD



Sunshine Citrus Salad image

Serve this citrus salad recipe that features a beautiful bed of sliced grapefruits and oranges. This Sunshine Citrus Salad recipe brings a burst of citrusy sunshine to any occasion.

Provided by My Food and Family

Categories     Superfood Recipes

Time 25m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 7

1/4 cup chopped PLANTERS Almonds
2 Tbsp. sugar
1 red or pink grapefruit
1 large navel orange
4 cups torn mixed salad greens
3 thin red onion slices, separated into rings
1/4 cup KRAFT Balsamic Vinaigrette Dressing

Steps:

  • Cook nuts and sugar in nonstick skillet on medium heat 3 to 5 min. or until sugar is melted and nuts are evenly coated with glaze. Cool.
  • Meanwhile, use small sharp knife to cut peels and white pith from fruit. Cut each piece of fruit crosswise into 8 slices. Alternately arrange fruit, with slices slightly overlapping, around edge of platter. Toss salad greens with onions; place in center of platter.
  • Drizzle salad with dressing just before serving. Break nuts into small pieces; sprinkle over salad.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

SPRING SALAD WITH CITRUS VINAIGRETTE



Spring Salad with Citrus Vinaigrette image

This is a tender, delicate salad, perfect for the first real day of spring. Any mix of attractive, soft-leafed lettuces will do. Don't substitute different flowers unless you are sure your choices are edible.

Provided by Martha Stewart

Number Of Ingredients 10

1 tablespoon fresh grapefruit juice
1/2 tablespoon champagne vinegar
4 tablespoons avocado oil
Salt and freshly ground black pepper
2 handfuls perella
2 handfuls radicchio caesar
2 handfuls lollo biondo
6 pansies
6 nasturtiums
6 borage blossoms

Steps:

  • Whisk together the juice, vinegar, and oil; season to taste. Toss greens with this dressing, and top with flowers.

SUMMER SALAD WITH CITRUS VINAIGRETTE



Summer Salad with Citrus Vinaigrette image

I live in Orange County and, as you might guess by our county's name, there are plenty of orange trees here. This salad is one of my favorite ways to use this delightful fruit. It makes a nice light supper on a hot day.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

3 tablespoons red wine vinegar
3 tablespoons orange juice
2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1 teaspoon olive oil
SALAD:
1 tablespoon canola oil
1 pound beef top sirloin steak, cut into thin strips
1/2 teaspoon salt, optional
4 cups torn romaine
2 large oranges, peeled and sectioned
1/2 cup sliced fresh strawberries
1/4 cup chopped walnuts, toasted, optional

Steps:

  • Whisk together first five ingredients., For salad, in a large skillet, heat oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from heat. If desired, sprinkle with salt., Place romaine, fruit and beef in a serving dish. Toss with vinaigrette. If desired, top with walnuts. Serve immediately.

Nutrition Facts : Calories 265 calories, Fat 10g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 101mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

SUMMER FRUITS AND FIELD GREENS SALAD WITH CITRUS DRESSING



Summer Fruits and Field Greens Salad With Citrus Dressing image

My Husband and I created this recipe one night when we were in the mood for a light, fruity and summery side dish. What a good way to get your fruits and veggies in! (Note: The dressing is just the right amount of sweet and sour for our taste. If you prefer a less sour dressing, feel free to add 1 tbs. more of honey.)

Provided by MarthaStewartWanabe

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 cups field greens, rinsed and dried
1 cup carrot, julienned
1/2 cup radish, julienned
2 apples, unpeeled, cored and sliced thin
1 cup red seedless grapes, sliced in half
1 orange, peeled and sectioned
1 lemon, juice of
1 lime, juice of
2 tablespoons olive oil
3 tablespoons honey
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

Steps:

  • In a large salad serving bowl, toss together greens, apple slices, carrots, grapes and orange sections.
  • Juice the lemon and lime into a small bowl. Add olive oil, honey, salt and pepper. Whisk together to form dressing.
  • Pour dressing over fruit & greens mixture and toss.
  • Serve immediately.

Nutrition Facts : Calories 217.5, Fat 7.1, SaturatedFat 1, Sodium 175.9, Carbohydrate 41.6, Fiber 4.6, Sugar 33.6, Protein 1.4

Tips:

  • Use a variety of greens: To create a salad with a complex flavor and texture, use a variety of greens such as spring mix, baby kale, arugula, and spinach.
  • Add some citrus: Citrus fruits like oranges, grapefruits, and lemons add a bright, refreshing flavor to salads. They also help to balance out the bitterness of some greens.
  • Don't be afraid to add other fruits and vegetables: Fruits and vegetables like strawberries, blueberries, carrots, and cucumbers add sweetness, crunch, and color to salads.
  • Make a flavorful dressing: A good dressing can make all the difference in a salad. Try making a citrus-parmesan dressing, a balsamic vinaigrette, or a honey-mustard dressing.
  • Top it off with some protein: To make a salad a more complete meal, add some protein such as grilled chicken, salmon, or tofu.

Conclusion:

Spring sunshine salad with citrus-parmesan dressing is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is packed with nutrients and antioxidants, and it is also a good source of fiber. The citrus-parmesan dressing adds a bright, tangy flavor to the salad, and the parmesan cheese adds a nutty flavor and a creamy texture. This salad is sure to please everyone at your table.

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