Florida Citrus Salad with Mango-Tangerine Dressing
As soon as the temperatures up North begin to drop, my area of SW Florida starts prepping for our annual “snowbird” migration. One of the first places they flock to is the citrus groves where our incredibly sweet and beautifully-colored jewels await! Succulent tangerines, oranges and grapefruits of myriad varieties are quickly scooped up for shipping to far away destinations. And if the “natives” don’t hurry, they often lose out on capturing some of these juicy morsels…especially ones with a short growing season. I hope you enjoy this taste of our beloved Florida citrus. When making this salad, please choose varieties that can be found in your area.
Ingredients
- About 8 large strawberries halved (with leaves remaining if desired)
- 2 large ruby red or pink grapefruit
- 2 large white grapefruit
- 2 large tangerines/tangelos or oranges
- 1 14 ounce can hearts of palm, rinsed, drained and sliced
- 1 large ripe mango
- About 4 cups red leaf or green leaf romaine or salad greens of your choice
Instructions
- With a sharp serrated knife, cut away skin from mango. Cut flesh away from pit. Cut mango into chunks.
- Remove skin and as much of the thick white pith as possible from grapefruits and tangerines or oranges. Cut into horizontal slices. Remove any seeds.
- Place greens on a large serving plate. Arrange fruit and hearts of palm on top.
- Drizzle with Mango-Tangerine Dressing. Serve chilled.
Notes
Make Ahead and Storage Tips: Salad may be assembled up to 8 hours ahead. Cover and refrigerate. Add dressing prior to serving. Salad is best enjoyed that day.