Winter Citrus Salad with Burrata
Winter Citrus Salad with Burrata might be just the salad you are searching for. This recipe serves 2. One serving contains 470 calories, 9g of protein, and 28g of fat. For $2.9 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Winter. A couple people made this recipe, and 32 would say it hit the spot. This recipe from Soup Addict requires oranges, extra virgin olive oil, fresh mint, and shallot. From preparation to the plate, this recipe takes around 15 minutes. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. With a spoonacular score of 96%, this dish is awesome. Similar recipes include Winter Citrus and Avocado Salad with Burratan and Balsamic Reduction, Radicchio and Citrus Salad with Burrata, and Radicchio and Citrus Salad with Burrata.
Servings: 2
Preparation duration: 15 minutes
Ingredients:
1 avocado, sliced
1 head Boston lettuce, leaves separated (and chopped, optional)
1 burrata ball, sliced
1 teaspoon dijon mustard
1 tablespoon extra virgin olive oil
2 teaspoons minced fresh mint
2 teaspoons minced fresh tarragon
1 tablespoon honey
2 tablespoons orange juice
4 to 5 oranges, peeled and sliced (for color, use a variety: blood orange, cara cara, honeybell, minneola, navel)
fine sea salt
2 tablespoons pomengranate seeds
1 tablespoon sliced shallot
1 tablespoon white wine vinegar.jpg)
Equipment:
bowl
Cooking instruction summary:
Combine the juice, honey, vinegar, olive oil, mustard, tarragon, and 1/4 teaspoon salt in a large with a tight fitting lid. Shake until thoroughly combined. Taste and add more salt as necessary. Set aside.Spread the leaves on a platter or in a bowl. Layer with orange and avocado slices. Spread pomegranate seeds and shallot slices over the salad. Arrange the burrata on top, taking care to keep the cream with the slices. Sprinkle the herbs over the salad, and dress with the orange honey vinaigrette before serving.
Step by step:
1. Combine the juice, honey, vinegar, olive oil, mustard, tarragon, and 1/4 teaspoon salt in a large with a tight fitting lid. Shake until thoroughly combined. Taste and add more salt as necessary. Set aside.
2. Spread the leaves on a platter or in a bowl. Layer with orange and avocado slices.
3. Spread pomegranate seeds and shallot slices over the salad. Arrange the burrata on top, taking care to keep the cream with the slices. Sprinkle the herbs over the salad, and dress with the orange honey vinaigrette before serving.
Nutrition Information:
covered percent of daily need
