Clementine, Avocado, Celery and
Radish Salad with Balsamic Syrup
Duda Farm Fresh Foods, Inc.
4 Dandy* clementines
1 avocado
2 stalks Dandy* celery
2 Dandy* radishes
2-3 tablespoons
balsamic syrup
1/4 teaspoon kosher salt
Freshly ground
black pepper
Peel clementines and divide into segments.
Peel and dice avocado.
Cut celery into 2-inch-long julienne strips or
slice crosswise.
Cut radishes into julienne strips.
Place fruit and vegetables in a bowl and toss with
balsamic syrup, salt and pepper to taste. Serve
chilled. Makes 4 servings.
Tip: If you cannot find prepared balsamic syrup,
you can make it by reducing 2 cups balsamic
vinegar to about 1/3 cup over medium-high heat in
a stainless-steel or enamel saucepan, being careful
not to burn it.
Brands may vary by region; substitute a similar product.
Golden Citrus Salad
Noble Worldwide/
Diversified Citrus Marketing
1/2 cup sugar
2 envelopes unflavored
gelatin
1 cup chilled Florida
orange juice
1 cup apricot nectar
3 cups assorted chopped
and seeded Florida
citrus sections
(oranges, tangerines
or grapefruit)
DRESSING
4 ounces reduced-fat cream cheese
(Neufchatel), softened
1 tablespoon sugar
1 teaspoon finely shredded
Florida orange peel
3-4 tablespoons Florida
orange juice
In a medium saucepan, combine sugar and gelatin;
stir in 2 cups cold water. Cook and stir over medium
heat until sugar and gelatin dissolve.
Remove from the heat. Stir in orange juice and
apricot nectar. Transfer to a bowl. Chill until the mixture is partially set.
Fold in citrus sections. Pour into a 6-cup mold. Cover
and chill until set. Unmold to serve.
To prepare the dressing, stir together cream cheese,
sugar, orange peel and enough of the orange juice for
desired consistency.
Drizzle dressing over the salad. Makes 8-10 servings.
