Tasty Citrus Salad with Honey Dressing

This recipe is an excellent addition to any lunch table, but I think it adds something extra special to a summer BBQ . Not only at this time of year, but also around Christmas and New Year when there is always an abundance of delicious citrus fruits. It’s sharp, sweet and refreshing taste enhances any cold cuts and makes a welcome change from the usual green salad that people tend to dress far too early and when in comes to serving it can be sad, wet and less than enjoyable. Give this a try and do please let me know what you think, I would love to get some feedback from my posting if you have a minute sometime, if only to let me know someone is out there.

You can also add a few green salad leaves if you wish. It’s delicious served with grilled salmon, prawns, cold chicken, baked white fish (Cod, Haddock, Hake, etc) and I love it served with a couple of pan fried Plaice fillets.

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Citrus Salad with Honey Dressing

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6

Cook ModePrevent your screen from going dark

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Side Salad

Author: :Mr. Paul

Ingredients

• Citrus Salad with Honey Dressing
• PREP: 15 MINUTES
• <br>
• YIELD: 6 SERVINGS
• <br>
• INGREDIENTS
• • 1/4 cup olive oil
• • 2 Tablespoons red wine vinegar
• • 1 Tablespoon honey
• • 2 medium oranges peeled and cut into 1/2-inch rounds
• • 3 medium blood oranges peeled and cut into 1/2-inch rounds
• • 2 medium pink grapefruits peeled and cut into 1/2-inch rounds
• • 1/2 small red onion cut into thin rounds
• • 2 cups lightly packed rocket leaves
• • 1/2 cup pomegranate seeds

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• • 5 Tablespoons olive oil
• • 2 Tablespoons red wine vinegar
• • 1 Tablespoon honey
• • 2 medium sized oranges, peeled and sliced into 1/2-inch rounds
• • 3 medium sized blood oranges, peeled and sliced into 1/2-inch rounds
• • 2 medium sized pink grapefruits, peeled and sliced into 1/2-inch rounds
• • 1/2 small red onion, sliced into thin rounds
• • 2 Tea Cups lightly packed rocket leaves
• • 1/2 Tea Cup pomegranate seeds (optional)

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Paul’s Tip:  An easy way to remove pomegranate seeds is to cut the fruit in half then tap the skin side sharply with a wooden spoon handle and the seeds will just fall out.

Category: Main Courses, Recipes, Soups, Salads, Side Dishes & Sauces, Vegetarian,, Vegan & Free From