Sarasota's Simple Sweet Citrus Salad
"A five ingredient salad - and it really is a NO recipe. A friend of mine traveling overseas brought this recipe back, and I absolutely love the simplicity of it. A mix of your favorite citrus. I use what is in season - but a mix of any oranges, tangerines, grapefruit, or even blood oranges. Locally, I can even buy the segments already prepared in the produce section or some of the citrus stands, but you can always prepare the segments yourself which are not difficult. The dressing, is powdered sugar, cinnamon and orange blossom water. Now, the orange blossom water is a key ingredient. I buy mine at Whole Foods, but other Health Markets or Asian Markets will carry it as well. I originally bought it for a carrot salad, but there are many recipes that use orange blossom water and it is a great condiment that goes a long way and keeps well."
- Ready In:
- 11mins
- Ingredients:
- 6
- Yields:
-
2-8 Salads
- Serves:
- 2-8
ingredients
-
Citrus
- orange (mix of naval, tangelo, seville, blood oranges, valencia, clementines, any fresh citrus will work)
- grapefruit (ruby red, pink or white)
- mint leaf
-
Dressing
- powdered sugar
- 1 pinch cinnamon
- orange blossom water (found at any Asian Markets, Whole Foods or any Health Market)
directions
- Salad -- I can often find my citrus, prepared and segmented right in the grocery store or local citrus markets, stands. but if not, to segment the fruit. cut a small slice off of the top and bottom so it sets flat, then use a small sharp knife and cut off the skin. Then run your knife inbetween each segment and remove the fruit. Just use a nice sharp knife for this. It is really not difficult.
- Serve -- I serve this 2 ways. First, you can serve this family style on a platter by arranging the different colors of the citrus; or you can serve this individually on small plates or in small martini glasses, or small bowls.
- Dressing -- Drizzle a little of the orange blossom water over the fruit. Just a teaspoon or two (It is like drizzling a little vinegar over a salad, just a bit for flavor), then some powdered sugar (just a light dusting, and a pinch of cinnamon. Garnish with fresh mint leaves.
- Since this is really a NO recipe, there are no amounts. So make this for 2, 4, 6, 8 or for a large crowd. Just a nice simple salad.
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RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
