Citrus Salad with Sherry Dressing

Citrus Salad with Sherry Dressing

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2017
Citrus Salad with Sherry Dressing Citrus Salad with Sherry Dressing Citrus Salad with Sherry Dressing Spicy watercress is the perfect complement for this combination of tart apples, sweet oranges, and tangy grapefruit. Prep : 30 minutes 2 tablespoons dry sherry 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/8 teaspoon coarsely ground black pepper 2 tablespoons olive oil 1 large Granny Smith apple, cored and cut into paper-thin slices 2 large navel oranges 1 large pink grapefruit 1 bunch watercress (4 ounces), tough stems trimmed Prepare dressing: In large bowl, with wire whisk, mix sherry, vinegar, mustard, salt, and pepper. In thin, steady stream, whisk in oil until blended. Add apple slices to dressing in bowl and toss to coat. Cut peel and white pith from oranges and grapefruit. Holding oranges and grapefruit over small bowl to catch juice, cut sections from between membranes. (If you like, squeeze juice from membranes and reserve for another use.) Add orange and grapefruit sections to dressing in bowl; toss to coat. Arrange watercress on platter. Spoon fruit mixture and dressing over watercress. Makes 6 accompaniment servings. Each serving : About 109 calories, 2g protein, 16g carbohydrate, 5g total fat (1g saturated), 0mg cholesterol, 127mg sodium.
Citrus Salad with Sherry Dressing

Citrus Salad with Sherry Dressing

Spicy watercress is the perfect complement for this combination of tart apples, sweet oranges, and tangy grapefruit. Prep : 30 minutes
  • 2 tablespoons dry sherry
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/teaspoon salt
  • 1/teaspoon coarsely ground black pepper
  • 2 tablespoons olive oil
  • 1 large Granny Smith apple, cored and cut into paper-thin slices
  • 2 large navel oranges
  • 1 large pink grapefruit
  • 1 bunch watercress (4 ounces),
  • tough stems trimmed
  1. Prepare dressing: In large bowl, with wire whisk, mix sherry, vinegar, mustard, salt, and pepper. In thin, steady stream, whisk in oil until blended.
  2. Add apple slices to dressing in bowl and toss to coat. Cut peel and white pith from oranges and grapefruit. Holding oranges and grapefruit over small bowl to catch juice, cut sections from between membranes. (If you like, squeeze juice from membranes and reserve for another use.) Add orange and grapefruit sections to dressing in bowl; toss to coat.
  3. Arrange watercress on platter. Spoon fruit mixture and dressing over watercress. Makes 6 accompaniment servings.
Each serving : About 109 calories, 2g protein, 16g carbohydrate, 5g total fat (1g saturated), 0mg cholesterol, 127mg sodium. best citrus salad dressing recipe, citrus salad dressing honey, citrus salad dressing orange juice, citrus salad dressing recipes, citrus salad dressing recipes vinaigrette, creamy citrus salad dressing, homemade citrus salad dressing, lemon citrus salad dressing recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Friday, 24 November 2017

Citrus Salad with Sherry Dressing

Article Categories : Salads & Salad Dressings

Citrus Salad with Sherry Dressing

Citrus Salad with Sherry Dressing

Spicy watercress is the perfect complement for this combination of tart apples, sweet oranges, and tangy grapefruit.

Prep : 30 minutes

  • 2 tablespoons dry sherry
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/teaspoon salt
  • 1/teaspoon coarsely ground black pepper
  • 2 tablespoons olive oil
  • 1 large Granny Smith apple, cored and cut into paper-thin slices
  • 2 large navel oranges
  • 1 large pink grapefruit
  • 1 bunch watercress (4 ounces),
  • tough stems trimmed
  1. Prepare dressing: In large bowl, with wire whisk, mix sherry, vinegar, mustard, salt, and pepper. In thin, steady stream, whisk in oil until blended.
  2. Add apple slices to dressing in bowl and toss to coat. Cut peel and white pith from oranges and grapefruit. Holding oranges and grapefruit over small bowl to catch juice, cut sections from between membranes. (If you like, squeeze juice from membranes and reserve for another use.) Add orange and grapefruit sections to dressing in bowl; toss to coat.
  3. Arrange watercress on platter. Spoon fruit mixture and dressing over watercress. Makes 6 accompaniment servings.

Each serving : About 109 calories, 2g protein, 16g carbohydrate, 5g total fat (1g saturated), 0mg cholesterol, 127mg sodium.