Best 5 Texas Citrus Salad Recipes

Welcome food enthusiasts and culinary adventurers! Are you ready to embark on a journey to discover the flavors of Texas in a refreshing and vibrant citrus salad? With a blend of sweet, tart, and tangy ingredients, this salad is a celebration of the Lone Star State's love for fresh produce and bold flavors. In this article, we will guide you through the process of creating the perfect Texas citrus salad, ensuring that every bite is a harmonious symphony of flavors that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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.

CITRUS SALAD

Citrus Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 hearts romaine lettuce
2 cups jarred citrus salad of orange and grapefruit sections, drained - fresh oranges and grapefruits may also be used but to supreme fruit (method below*) takes extra time
2 tablespoons marmalade
2 tablespoons white wine or cider vinegar
1/3 cup extra-virgin olive oil
Salt and pepper
2 tablespoons chopped or snipped chives

Steps:

Chop lettuce. Arrange lettuce on platter and top with pieces of grapefruit and orange.
*To supreme fresh oranges and/or grapefruits instead, cut off ends then remove skin in strips working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit.
Combine marmalade with 2 splashes of vinegar and stream in extra-virgin olive oil. Pour dressing over the salad and season with salt and pepper. Garnish platter with chopped or snipped chives.

TEXAS CITRUS SALAD

Texas Citrus Salad image

Light and refreshing, this mixed citrus salad is perfect to serve at barbecues and cookouts. The dressing makes it glisten with goodness.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

3 tablespoons orange juice
1 tablespoon white wine vinegar
1 tablespoon canola oil
1 garlic clove, minced
1/8 teaspoon ground cumin
1/8 teaspoon pepper
Dash salt
3 cups fresh baby spinach
3 cups torn romaine
1 cup orange sections
1 cup grapefruit sections
1/4 cup chopped green pepper
1/4 cup chopped water chestnuts
1/4 cup thinly sliced sweet onion

Steps:

In a small bowl, whisk the first seven ingredients. In a large bowl, combine the spinach, romaine, orange, grapefruit, green pepper, water chestnuts and onion. Pour vinaigrette over salad; toss to coat.

Nutrition Facts : Calories 101 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

WINTER CITRUS SALAD RECIPE BY TASTY

Winter Citrus Salad Recipe by Tasty image

Here's what you need: small fennel bulb, blood oranges, cara cara oranges, grapefruit, fresh mint, kosher salt, olive oil, uncooked farro, water, pistachio, lemon juice, honey, kosher salt, fresh tarragon, olive oil

Provided by Isabel Castillo

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 small fennel bulb
3 blood oranges
3 cara cara oranges
1 grapefruit
1 tablespoon fresh mint, torn
kosher salt, to taste
olive oil, to taste
½ cup uncooked farro, rinsed
1 ½ cups water
¼ cup pistachio
2 tablespoons lemon juice
1 tablespoon honey
½ teaspoon kosher salt
1 tablespoon fresh tarragon, finely chopped
¼ cup olive oil

Steps:

Trim the fronds and stalks off of the fennel bulb. Cut the bulb in half crosswise, remove the core, then thinly slice. Add the sliced fennel to a medium bowl and set aside.
Slice off the top and bottom of a blood orange so it sits flat on your cutting board. Carefully cut off the peel and pith in downward strips around the orange, removing as little fruit as possible. Carefully cut between the membranes to remove the segments. Repeat with the rest of the blood oranges, the Cara Cara oranges, and the grapefruit.
Add the citrus segments to the bowl with the fennel, along with the mint. Season with salt and toss to combine. Set aside while you make the dressing and farro.
Make the dressing: In a medium bowl, whisk together the lemon juice, honey, salt, and tarragon. Add the olive oil, a bit at a time, and whisk until fully incorporated. Set aside.
Heat a bit of olive oil in a small pot over medium heat. Add the farro and toast until just slightly golden brown. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, until the farro is tender and has absorbed the water.
Add 2 tablespoons of the honey tarragon dressing to the warm farro and toss well.
In a small pan over medium heat, toast the pistachios until slightly brown and aromatic.
Divide the citrus fennel mixture between serving bowls and top with the farro and pistachios. Add more dressing to taste, if desired.
Enjoy!
Nutrition - Salad, with dressing - Calories: 415, Total fat: 15 grams, Sodium: 429 mg, Total carbs: 70 grams, Dietary fiber: 11 grams, Sugars: 33 grams, Protein: 6 grams

Nutrition Facts : Calories 532 calories, Carbohydrate 78 grams, Fat 25 grams, Fiber 13 grams, Protein 8 grams, Sugar 41 grams

Tips:

For the best flavor, use fresh, ripe citrus fruits. Look for fruits that are heavy for their size, have smooth skin, and are free of blemishes.
If you can't find fresh citrus fruits, you can use canned fruit instead. Just be sure to drain the fruit well before adding it to the salad.
Use a variety of citrus fruits to create a more flavorful salad. Some good options include oranges, grapefruits, lemons, limes, and tangerines.
Be careful not to overdress the salad. A little bit of dressing goes a long way.
Serve the salad immediately after making it. This will help to prevent the citrus fruits from becoming dry.

Conclusion:

Texas Citrus Salad is a refreshing and delicious salad that is perfect for any occasion. It is made with fresh, ripe citrus fruits, avocado, and a tangy dressing. This salad is easy to make and can be tailored to your own taste preferences. For example, you can add more or less dressing, or you can use different types of citrus fruits. You can also add other ingredients to the salad, such as chopped nuts, seeds, or berries. No matter how you serve it, Texas Citrus Salad is sure to be a hit!