• Citrus Salmon
  • Grapefruit, Avocado, & Beet Salad
  • Lowfat Orange Chocolate Cake
  • Orange Chicken Salad
  • Orange Kiss Me Cake
  • Spinach Salad with Oranges & Almonds
  • Strawberries & Oranges with Vanilla Scented Wine
Citrus Salmon
From Cooking Light

2 tsp orange rind
½ cup fresh squeezed orange juice
¼ cup low-sodium soy sauce
4 6-oz salmon fillets

Combine first 3 ingredients in a Ziploc plastic bag; add salmon. Seal bag, and
marinate in the refrigerator for 30 minutes.
Preheat oven to 500o. Remove fillets from bag, and discard marinade. Place the
fillets, skin sides down, in a shallow roasting pan coated with cooking spray.
Cook at 500 for 13 minutes or until fish flakes easily when tested with a fork.

Grapefruit, Avocado and Beet Salad

2 beets, trimmed
2 heads red leaf lettuce, clean and torn into pieces
1 large grapefruit, peeled, segmented
½ cup creamy yogurt dressing
1 ripe avocado, peeled, pitted and cut into ¼-inch cubes
1 tsp honey

2 shallots, peeled, finely chopped
4 tsp fresh lemon juice
3 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
2 tsp Dijon mustard
¼ cup nonfat plain yogurt
1/8 tsp ground black pepper

Bring a saucepan of water to a boil. Add beets & cook until tender, about 45
minutes. Drain & peel. Quarter beets lengthwise, then cut each quarter into
1/4-inch thick slices. In a bowl, arrange lettuce, sliced beets, grapefruit sections
& avocado. Cover & refrigerate up to 1 hour. To serve, pour dressing over salad
& toss.

In a bowl, whisk together shallots, vinegar, lemon juice & mustard. Slowly add
oil, whisking continuously until well blended. Add 2 tablespoons boiling water,
yogurt, salt & pepper; whisk well. Makes about 1 cup.

Lowfat Orange Chocolate Cake

1 nonstick spray
1 egg
1/2 c low fat buttermilk
2 ts very ripe bananas
2 tb fresh orange juice
1 ts orange peel, finely grated
1 ts vanilla
3/4 c sugar
1 c self rising flour
1 ts baking soda
1/2 c tiny semisweet chocolate morsels
1 cocoa powder, orange peel
1 for garnish
Preheat oven to 350 degrees. Coat a bundt pan or 8x8 inch pan with nonstick
spray. In a bowl, beat egg for 2-3 minutes at medium speed. Add sugar
gradually until mixture is pale yellow and thick. Add remaining ingredients
except garnish and mix gently. Pour into bundt pan and bake for about 30
minutes, or until a toothpick inserted in the center comes out clean Cool
completely, turn out onto a plate, and sprinkle with cocoa powder and orange

Orange Chicken Salad

4 Boneless skinless chicken breast halves
1/3 cup raspberry vinegar
¼ cup sugar
3 tablespoons orange juice
2 tablespoons olive or canola oil
2 tablespoons minced fresh parsley
½ teaspoon salt
¼ teaspoon coarsely ground pepper
¼ teaspoon hot pepper sauce
6 cups torn mixed salad greens
2 celery ribs, thinly sliced
1 cup orange sections
½ cup thinly sliced red onion
¼ cup dried cranberries
¼ cup silvered almonds, toasted

Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or
until juices run clear. Slice and set aside. In a small bowl, combine the vinegar,
sugar, orange juice, oil, parsley, salt, pepper and hot pepper sauce; set aside.
In a large bowl, combine the salad greens, celery, orange sections, onion and
cranberries. Divide among individual serving plates. Top with chicken. Drizzle
with dressing. Sprinkle with almonds. Yields 4 servings.
Citrus Recipes
Orange Kiss Me Cake

1 teaspoon each baking soda and salt       
1 large orange
1 cup each raisins and sugar        
1/3 cup walnuts
1/2 cup butter        
2 cups flour
1 cup skim or low-fat milk        
2 eggs

1/3 cup sugar        
1/4 cup chopped walnuts
1 teaspoon cinnamon                

Oil bottom of 13x9-inch pan. Squeeze orange & reserve juice. Grind together
rind of squeezed orange, raisins & walnuts using coarse setting on food
processor. Combine flour, sugar, baking soda & salt in bowl. Add butter &
milk. Blend well at low speed & then beat for 1-1/2 mins. Add eggs & beat
another 1-1/2 mins. Add orange-raisin mixture & blend well. Bake at 350
degrees for 40-50 minutes. When removed from oven, drizzle reserved orange
juice over warm cake. Sprinkle cake with topping mixture.

Spinach Salad with Oranges & Almonds

6 Servings

6 tablespoons vegetable oil
1/4 cup fresh orange juice
3 green onions, minced
3 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon chopped fresh tarragon
1 teaspoon grated orange peel
4 oranges
1 1/2 6-ounce packages baby spinach
2/3 cup sliced almonds, toasted
Whisk first 7 ingredients in small bowl. Season with salt and pepper. Cut peel
and white pith from oranges. Working over medium bowl, cut between
membranes to release segments. (Dressing and oranges can be made 1 day
ahead. Cover separately and chill. Rewhisk dressing before using.)
Combine spinach, half of almonds, and all orange segments in large bowl with
enough dressing to coat. Divide among 6 plates. Sprinkle with almonds.

Strawberries & Oranges with Vanilla Scented Wine

2 cups Reisling or other dessert wine
6 strips orange rind
1 cup fresh orange juice
2 tbsp sugar
1 piece vanilla bean, split lengthwise
6 cups halved strawberries
2 ½ cups orange sections
Mint sprigs, if desired

1. Combine the first 4 ingredients in a medium saucepan. Scrape seeds from
vanilla bean; add seeds and bean to wine mixture. Bring to a boil; reduce heat,
and simmer 5 minutes. Strain mixture through a sieve over a large bowl;
discard solids. Let cool 30 minutes; discard rind. Stir in berries and oranges.
Cover & chill. Garnish with mint if desired. Serves 12.
©2014 Eating with the Seasons, All rights reserved.