Post by April B. on Feb 9, 2003 13:13:56 GMT -6
Citrus Spinach Salad
1 pkg. (10 oz.) spinach leaves, washed and torn into bite-size pieces
2 cups fresh orange sections
1 medium red onion, sliced
1 1/2 cups Pepperidge Farm(R) Generous Cut Fat Free Spicy Italian Croutons
1/2 cup fat free red wine vinaigrette
ARRANGE spinach, orange sections, onion and croutons on 4 plates. Drizzle vinaigrette on top. Serves 4.
Ingredient: Focus on Citrus
From breakfast to dessert, there’s no more versatile fruit in the kitchen than citrus.
And in the dead of winter, it seems so appropriate that orange, grapefruit, lemon and lime come bursting on
the scene to liven up cold weather meals.
Just like the proverbial taste of sunshine, the citrus fruits refresh a winter-tired palate.
This large family of fruit includes clementine, kumquat, mandarin orange, tangerine, and the more familiar orange, grapefruit, lemon and lime. All these fruit are rich in vitamin C and loaded with flavor. Whether eaten out of hand, squeezed for their juice, sectioned to include in a recipe or peeled for the bitter flavor punch that the peel or zest provides, citrus fruits provide culinary sunshine.
Tips for using citrus:
Get more juice by using your palm to roll citrus fruits
around on the countertop.
Choose fruit that’s heavy, which indicates a lot of juice.
To peel fruit for a salad, immerse in boiling hot water for
2-3 minutes; remove and peel—the white pith (which is bitter) should come away easily.
Halve oranges or lemons, remove fruit and use hollowed out shells to serve sherbet.
Grapefruit juice makes a great acidic ingredient for a
vinaigrette. Try instead of white wine vinegar.
Thinly slice a lemon (scrub lemon skin with soap and water first) and place in a large pitcher of water;
keep in refrigerator.
1 pkg. (10 oz.) spinach leaves, washed and torn into bite-size pieces
2 cups fresh orange sections
1 medium red onion, sliced
1 1/2 cups Pepperidge Farm(R) Generous Cut Fat Free Spicy Italian Croutons
1/2 cup fat free red wine vinaigrette
ARRANGE spinach, orange sections, onion and croutons on 4 plates. Drizzle vinaigrette on top. Serves 4.
Ingredient: Focus on Citrus
From breakfast to dessert, there’s no more versatile fruit in the kitchen than citrus.
And in the dead of winter, it seems so appropriate that orange, grapefruit, lemon and lime come bursting on
the scene to liven up cold weather meals.
Just like the proverbial taste of sunshine, the citrus fruits refresh a winter-tired palate.
This large family of fruit includes clementine, kumquat, mandarin orange, tangerine, and the more familiar orange, grapefruit, lemon and lime. All these fruit are rich in vitamin C and loaded with flavor. Whether eaten out of hand, squeezed for their juice, sectioned to include in a recipe or peeled for the bitter flavor punch that the peel or zest provides, citrus fruits provide culinary sunshine.
Tips for using citrus:
Get more juice by using your palm to roll citrus fruits
around on the countertop.
Choose fruit that’s heavy, which indicates a lot of juice.
To peel fruit for a salad, immerse in boiling hot water for
2-3 minutes; remove and peel—the white pith (which is bitter) should come away easily.
Halve oranges or lemons, remove fruit and use hollowed out shells to serve sherbet.
Grapefruit juice makes a great acidic ingredient for a
vinaigrette. Try instead of white wine vinegar.
Thinly slice a lemon (scrub lemon skin with soap and water first) and place in a large pitcher of water;
keep in refrigerator.