Vero Beach Citrus Salad is a super simple and delicious salad made with love from our Florida jewels of sweet navel oranges, ruby red grapefruits and tangy lemons with a hint of mint and a touch of olive oil and balsamic vinegar.
If you have an abundance of fruit/citrus you have to learn to be creative as there is only so many preserves and marmalade you will want to can or store. So our family became creative, I can remember my Great Grandmother and Grandmother making these beautiful citrus salads and concoctions for family luncheons and dinners during the citrus season.
When I was a child my Great Grandfather and my lovely Great Grandmother bought a home in Vero Beach, Florida; This began our families love the affair with Citrus fruits and recipes They planted trees in the back and showed them, love. Those trees were so fantastic we would eat fruit right off the tree if you did not watch us during the ’70s.
Today, I live near a farming community in Haines City, Florida and still share that love I had as a child for beautiful citrus trees and fruits. I hope you will enjoy this simple salad as much as we have over the years.
Vero Beach Citrus Salad
- 2 large Ruby Red Florida Grapefruits, sliced thinly
- 3 cups of mixed greens
- 2 large Florida Navel Oranges, sliced thinly
- 1 large Florida lemon, sliced thinly
- Mint for garnish, we use chocolate mint
- 1 and 1/2 tablespoons olive oil
- 2 teaspoons of balsamic vinegar
- 1 teaspoon of sugar, if desired
- Be sure to wash greens and place in the salad spinner to dry before using.
- Using pastry sheers – cut a ring of peels from fruit.
- Place a bed of greens down in serving the dish, once done arrange citrus on greens as desired.
- Optional: sprinkle a bit of sugar over to take away tartness.
- Drizzle olive oil and balsamic over. Garnish with mint.
- Serve immediately.
- 2 Ruby Red Florida Grapefruits sliced thinly
- 3 cups Mixed greens
- 2 Florida Navel Oranges sliced thinly
- 1 Florida lemon sliced thinly
- Mint for garnish we use chocolate mint
- 1½ Tablespoons Olive oil
- 2 teaspoons Balsamic vinegar
- 1 teaspoon Sugar if desired
Be sure to the wash greens and place in the salad spinner to dry before using.
Using pastry shears – cut a ring of peels from fruit.
Place a bed of greens down in serving the dish, once done arrange citrus on greens as desired.
Optional: sprinkle a bit of sugar over to take away tartness.
Drizzle olive oil and balsamic over. Garnish with mint.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2019-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.