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Winter Citrus Salad
By Katie McDonald
This sweet, tart, and spicy Winter Citrus Salad will make your tastebuds sing! The perfectly ripe, juicy citrus fruits are enhanced by the Well Seasoned Table Candied Jalapeno Sugar, made with organically grown local jalapenos. This salad is fresh, stunning, and makes the perfect centerpiece for brunch.
Winter Citrus Salad
Katie McDonald
Rated 5.0 stars by 1 users
Category
salad
Cuisine
American
Prep Time
20 minutes
Cook Time
0 minutes
This is a salad that looks like stained glass and tastes like heaven, with a Well Seasoned kick! Sweet, tart, and very complex, this is the perfect brunch centerpiece!
One of my favorite things about winter is the abundance of different citrus fruits. In my refrigerator currently I have minneolas, mandarins, cara cara oranges, raspberry oranges, pink grapefruit, navel oranges, and tangerines. I eat them as snacks, top my morning yogurt with them, or add them in wedges to my favorite Asian Kale Salad. But today I wanted to make them the star of the dish, not the garnish.
This recipe is simple and yet amazingly complex. The lime is tart but the local wildflower honey mellows it out. And the Well Seasoned Table Candied Jalapeno Sugar adds a hint of spiciness, but isn't too spicy for a broad audience. This salad will wow your family, friends, or neighbors. Or just enjoy by yourself, with a nice glass of Prosecco. Cheers!
Ingredients
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8 ea Oranges or Pink Grapefruits (mix & match citrus fruits)
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1 Lime
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1/4 c Honey
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2 Tb. Well Seasoned Table Candied Jalapeno Sugar or Wild Mountain Mint Sugar
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2 Tb. Fresh mint, chopped fine
Directions
Cut skin (with pith) off the oranges and slice into 1/4” slices.
Zest and juice the lime. In small bowl, combine juice, zest, honey, and Candied Jalapeno Sugar. Whisk until incorporated.
Arrange citrus slices in a shallow bowl. Drizzle dressing over the top, being sure to coat evenly. Sprinkle with fresh mint and serve!
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