Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Mixed Citrus Salad

By , from the Marygrace Taylor collection
Serves 4 to 6

Introduction

This salad is pretty customizable; you can use almost any combination of citrus fruits except lemon or lime.

Ingredients

2 Tbsp. honey
1 Tbsp. water
~ Pinch of salt
2 navel oranges, peeled and sliced into rounds
1 red grapefruit, peeled and sliced into rounds
1 tangerine, peeled and sliced into rounds
1 Tbsp. chopped fresh mint

Steps

  1. In a small bowl or cup, whisk together the honey, water, and salt. The mixture should be thin and runny; if it seems too thick, add another teaspoon of water.
  2. Arrange the citrus slices in a layer on a serving plate. If not serving immediately, cover and refrigerate.
  3. Drizzle the honey mixture over the citrus. Garnish with the mint and serve.

Related article: Brunch retooled

This content is from the Marygrace Taylor collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice