Clementine, Avocado, Celery and
4 Dandy* clementines
Radish Salad with Balsamic Syrup
Duda Farm Fresh Foods, Inc.
2 stalks Dandy* celery
2 Dandy* radishes
1/4 teaspoon kosher salt
Peel clementines and divide into segments.
Golden Citrus Salad
Peel and dice avocado.
Cut celery into 2-inch-long julienne strips or
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.
Diversified Citrus Marketing
1/2 cup sugar
2 envelopes unflavored
1 cup chilled Florida
1 cup apricot nectar
3 cups assorted chopped
and seeded Florida
4 ounces reduced-fat cream cheese
1 tablespoon sugar
1 teaspoon finely shredded
Florida orange peel
3-4 tablespoons Florida
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
Drizzle dressing over the salad. Makes 8-10 servings.