Winter Citrus Salad with Sherry Vinegar Dressing
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5.0
21 reviews
Excellent
Winter Citrus Salad with Sherry Vinegar Dressing
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When citrus is at its peak, this sunny citrus salad makes a great side dish for weekend brunching. We like it with baked ham and and a vegetable quiche to round out the meal. Also good with grilled chicken, pork and seafood!
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Ingredients
- 4-5 assorted oranges and citrus
- ¼ English cucumber thinly sliced
- ¼ red onion thinly sliced
- few tablespoons sherry vinaigrette recipe given below
- ¼ cup hazelnuts
- fresh mint leaves torn
FOR SHERRY VINEGAR DRESSING:
- 1 tablespoon sherry wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon agave (can also use honey or maple syrup)
- ¼ teaspoon kosher salt
- a few grinds black pepper
- 1 tablespoon chopped fresh mint
Instructions
Preheat the oven to 325°
- Place the hazelnuts on a baking sheet and toast for 8-10 minutes or until fragrant and toasted. Remove from oven to cool.
MAKE THE SHERRY VINEGAR DRESSING:
- In a small bowl, combine the sherry wine vinegar, dijon mustard, agave, salt and pepper. Whisk to combine. Continue whisking and drizzle in the olive oil until the dressing is emulsified. Stir in the fresh mint and set aside.
MAKE THE WINTER CITRUS SALAD:
- Use a very sharp paring knife to remove the skin and pith from the citrus, by cutting off the top and bottom of each orange so that the orange sits flat on a cutting board. Run the blade down the side of the orange, following the natural curve of the fruit to remove the peel and pith. Continue until you have removed all of the skin and you have a whole orange intact.
- Slice the oranges crosswise in 1/4" slices. Arrange them on a platter.
- Thinly slice the red onion and cucumber and arrange them with the sliced citrus on the platter.
- Drizzle a few tablespoons of the dressing over the salad (you don't have to use it all). Sprinkle with toasted hazelnuts and mint leaves. Serve.
Notes
- NOTE: Components of this salad can be made ahead of time. (Arrange the salad on a platter, cover and refrigerate. Make the dressing, cover and refrigerate. Toast and crush the hazelnuts and place them in an airtight container until ready to serve.
- Just before serving, dress the salad with the dressing, add the hazelnuts and mint. Serve.
Nutrition Information
Show Details
Calories
217kcal
(11%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
161mg
(7%)
Potassium
326mg
(9%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Vitamin A
370IU
(7%)
Vitamin C
71.6mg
(80%)
Calcium
67mg
(7%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 161mg | 7% |
| Potassium | 326mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 71.6mg | 80% |
| Calcium | 67mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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