Summer Citrus Salad Recipe

When I think of summer I imagine warm sun, the citrus smell of tropical air, and a little extra time to just soak it all up.  I look forward to family dinners that linger a little later and weekends with friends keeping cool at the pool. 

No one said it better than Kenny Chesney, “it’s a smile, it’s a kiss, it’s a sip of wine … it’s summertime!”

I’m pouring a glass of vino verde… (that is, BTW, always conveniently chilling in the “beer” fridge) and tossing together this summer citrus salad that you will love for your next picnic potluck!  With the sweetness of apples and salty cheddar your taste buds will rejoice at this fresh salad that pulls out all the stops.

Grab your glass of wine and let’s get started!

I love the color of the red leaf lettuce in this salad but be sure to not chop it too small so it will hold up to the shaved fennel and carrots.  Simply toss your shredded ingredients with chopped sweet or tart apples and sprinkle some sunflower seeds on top. 

My favorite part is finding the best blood oranges (when I can) and adding them to this salad (my mouth is already watering).  If you can find raw cheddar splurge because it makes all the difference.  If not, get a great aged white cheddar and you will be just fine.

The dressing is so easy to whip together in a mason jar (I seem to find a use for these great glass jars all the time) and have ready for when you want to toss and serve it all together.  And let me just say go for the basil if you can! 

If you’re making this ahead of time I recommend separating the salad ingredients and leaving the apples to chop until just before serving.  Then toss everything together in one bowl and enjoy.  I like to make a big batch of the dressing and use it all week.

Apple Fennel Salad

Ingredients:

1 Head Chopped Red Leaf Lettuce

½ Cup Shaved Fennel

1 Chopped Fuji or Gala Apple

2 Carrots Shredded

1/3 Cup Shredded Raw Cheddar

¼ Cup Sunflower Seeds

2 Small Blood Oranges (peeled and segment)

Dressing:

1 Tablespoon of Dijon Mustard

1.5 Teaspoons of Honey

½ Cup Olive Oil

¼ Cup Apple Cider Vinegar

Squeeze of Lemon Juice

2 Teaspoon of Sour Cream (or plain greek yogurt)

Salt and Pepper

Chopped basil (optional, but so worth it)

1. Assemble dressing ingredients in a mason jar and shake well to mix. Set in fridge until ready to serve.
2. Rinse and chop lettuce and add to your serving bowl.
3. Then to the bowl: add shredded fennel, carrots, cheese, and chopped apples.
4. Peel, segment and halve slices of citrus then add to lettuce.
5. Add half the sunflower seeds.
6. Toss salad to combine ingredients.
7. Just before serving top with half the dressing and toss to coat. Add more if desired.
8. Sprinkle with the rest of the sunflower seeds.