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Easy Slow Cooker Barbacoa

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Slow Cooker Barbacoa is an easy way to enjoy this classic Mexican recipe. Chuck roast cooked tender and simmered in a rich red chile and spice sauce, the flavor becomes exciting and addictive. The shredded beef can then be used for barbacoa tacos, burritos, enchiladas or tostadas.

If you’re looking for big hearty slow cooker meals, don’t miss my recipe for Crock Pot Coca Cola Brisket. So easy and so satisfying.

Slow cooker shredded beef barbacoa on a white platter.

What Is Beef Barbacoa?

Barbacoa is a form of cooking meat that originated in the Caribbean. In Mexico, it refers to meats or whole sheep slow-cooked over an open fire or more traditionally in a hole dug in the ground and covered with maguey leaves.

Barbacoa later found its way to the United States by way of Texas. Considered a specialty dish, some Mexican meat markets only sell barbacoa on weekends or holidays.

The traditional Barbacoa Mexicana way of eating barbacoa is to serve it on a warmed corn tortillas with guacamole, salsa, lime wedges and cilantro.

Slow Cooker Beef Barbacoa

Since most of us can't dig a pit in our back yards to cook a whole sheep covered in maguey leaves, the slow cooker and a chuck roast brings barbacoa to our own kitchens. In an easy way.

This recipe comes from my neighbor Miguel, who refers to this as Barbacoa Mexicana. The recipe comes from his family in Mexico. So I suppose this recipe could be considered authentic, in a family sort of way. The Slow-Cooker method is mine.

The end result is a rich and robust flavored slow-cooked tender Mexican shredded beef that’s not too spicy.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make slow cooker beef barbacoa.
  • Chuck Roast, 2 – 3 pounds
  • Tomato Juice
  • White Wine
  • Cider Vinegar
  • Honey
  • Spices: Mexican Oregano, Cumin, Garlic, Ancho and New Mexico Red Chile Powders

Ingredient Substitutions

  • White Wine: White wine is used to deglaze the pan after browning the beef. Substitute chicken or beef broth is you don’t have white wine.
  • Chile Powder: My recipe calls for both ancho chile powder and Chimayo Chile Powder. If you don’t have Chimayo or a New Mexico chile powder, use all ancho. If you use chipotle chile powder, you’ll get a strong smoky flavor. If you use cayenne, the entire meal will be incredibly spicy hot.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

How To Make Beef Barbacoa In A Slow Cooker

Browning chuck roast for slow cooker beef barbacoa.
Blending spices to make slow cooker barbacoa.
  1. Step 1: Cut the roast into large chunks, removing any large pieces of fat. Sear the meat in a large fry pan until browned on each side. This should take about 3 minutes per side. TIP: Don’t crowd the meat. Meat that is touching will not sear as well. Cook in batches if necessary.
  2. Step 2: Using a food processor, make the paste/rub by combining spices, cider vinegar, tomato juice and honey.
Beef smothered in spices in a crockpot to make barbacoa.
  1. Step 3: Place the pieces of seared meat into a 6 – 7 quart crockpot. Smear the red paste over the top of the meat. Cook on low 7 – 8 hours.

Tip: Cook Barbacoa beef on the low setting of your crock pot instead of high. The slower and lower cook time is more reliably for tender fall apart texture. Which makes shredding the meat a piece of cake.

Slow cooker Beef Barbacoa Tacos with lime, cotija cheese and avocado.
  1. Step 4: Remove the meat to a platter and when cool enough to handle, shred the meat using two forks.

Our favorite way to use barbacoa beef to make barbacoa tacos or burritos.

Chef-Tip: Vinegar is an MVP pantry workhorse that I use almost as much as salt and pepper. Vinegar is an acid. Adding just a small amount will brighten and balance flavors.

FAQ’s

What’s The Best Cut Of Beef For Barbacoa?

Chuck Roast is my choice. Choose a roast that is well marbled. The marbling is white veins of fat that run through meat, giving it a marbled effect. Marbling is most important in adding flavor, moisture and texture as it breaks down during the cook time. Don't worry about those large chunks of fat that you'll see in a chuck roast. You're going to trim those away.

Can I Make Chicken Barbacoa?

The rich sauce for this recipe is more suited for a big beefy piece of meat. Take a look at my Chicken Barbacoa Recipe, a flavor profile more suited for poultry.

Storage and Reheating

  • Store any left over slow cooker barbacoa meat in the refrigerator in an air tight container. It will last 5 days.
  • Reheat either stove top in a sauce pan, or in the oven. I like to place the meat on a sheet pan and cover with foil. Reheat low and slow at about 250 degrees for about an hour. This will keep the meat from drying out.

Tips For Success

  • Don't skip searing the beef pieces. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, adding flavor and sealing in juices.

Keep A Lid On It: When cooking foods in your slow cooker, resist the urge to lift that lid. Unless of course it’s absolutely necessary. Crockpots cook at such low temps that lost heat is not quickly recovered. An uncovered slow cooker can lose up to 20 degrees of heat in as little as two minutes. If you need to lift the lid to add ingredients, replace that lid as quickly as possible. This is especially important when using the low heat setting.

Toppings for Beef Barbacoa Tacos

  • Sliced or diced avocado is our first and favorite choice.
  • Onion: Chopped raw onion is a traditional topping for Mexican tacos and enchiladas. Choose yellow or sweet onion.
  • Cilantro: Chopped cilantro adds a pop of green garnish color and a popular flavor pairing for Mexican food.
  • Radishes: Thin sliced radishes adds a lovely crunch and are very traditional.
  • Sliced rings of fresh jalapeno pepper.
  • A spoonful of Molcajete Guacamole makes a nice addition.
  • Lime Wedges: For a squeeze of fresh lime juice.

Sides to Serve With Barbacoa Beef

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Shredded beef barbacoa on a white platter.
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5 from 1 vote

Slow Cooker Barbacoa

This homemade beef barbacoa is made easy to make in the slow cooker. Flavorful, delicious and addictive, this Mexican beef can be used for tacos, burritos, enchiladas or tostadas. Let's take a look.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Mexican
Cuisine: Mexican
Servings: 10
Calories: 283kcal
Author: Lea Ann Brown

Ingredients

  • 3 tablespoons vegetable oil
  • 3 pound chuck roast Cut into 4 – 5 large chunks, and remove any large pieces of fat.
  • ½ teaspoon black pepper and kosher salt
  • ½ Cup white wine
  • 6 cloves garlic trimmed but unpeeled
  • ⅛ Cup ancho chile powder
  • ⅛ Cup Chimayo chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican Oregano
  • 3 Tablespoon cider vinegar
  • 2 Tablespoons Honey
  • 5.5 ounces Tomato Juice 1 small can

Instructions

  • Cut chuck roast into large chunks. Remove any large pieces of fat.
  • Heat a large skillet over medium high heat. Once the pan is hot, add the oil. Once the oil is hot and shimmering add the beef. Don't crowd the beef. Leave space between the pieces. Cook in batches if you need to. Brown until a golden crust appears on both sides. About 3 minutes per side.
  • Deglaze the pan with ½ cup wine. Cook for two minutes, scraping bottom of the pan to release the bits of crusty meat.
  • Place the meat in a 6 – 7 quart slow cooker.
  • Add the garlic cloves, chile powders, cumin, vinegar, honey and tomato juice to a food processor. Pulse until well blended.
  • With a spatula, scrape the chile mixture out of the food processor and spread it on the top of the meat. Add the wine mixture from the fry pan.
  • Cover and cook on low for 8 hours or until meat is tender.
  • Carefully remove meat with a slotted spoon onto a large cutting board. Shred the meat using two forks.
  • Pour the drippings from the crockpot into a saucepan. Boil it down to concentrate the flavors. This will take about 10 minutes. Ladle some of it over the meat.
  • The traditional Mexican way of eating barbacoa is to serve it on a warmed corn tortillas with guacamole, salsa, lime wedges and cilantro.

Notes

Tips for Success:
  • Don't skip searing the beef pieces. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, adding flavor and sealing in juices.
  • Cook Barbacoa beef on the low setting of your crock pot instead of high. The slower and lower cook time is more reliably for tender fall apart texture. Which makes shredding the meat a piece of cake.

Nutrition

Calories: 283kcal | Carbohydrates: 7g | Protein: 28g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 306mg | Potassium: 693mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3525IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 5mg

Slow Cooker Barbacoa Beef (Barbacoa Mexicana) …It’s What’s for Sunday Dinner.

Braised Mexican Short Ribs

By 5 Comments

Mexican short ribs are braised with onions, tomatoes, Poblano peppers and aromatic spices until they’re fall apart tender. Beef short ribs are cooked slowly in a rich tomato sauce spiked with poblano peppers, this is an easy to make recipe. Comfort food with a feisty attitude.

And if you’re looking for more special beef dinner recipes, don’t miss this recipe for Slow Cooker Beef Tips with Gravy. Luscious … rich …. easy.

Mexican Short Ribs served over yellow rice.

Table of contents

What You Can Expect From This Recipe

If you’ve never had beef short ribs, you’re missing out on one of life’s great culinary pleasures. And adding a simple blend of spices, turns traditional short ribs into Mexican Short Ribs.

Beef short ribs are easy to make. They’re a tough piece of meat, so require a long slow roast in the oven. Searing the ribs before roasting in the oven imparts an extra layer of golden crusty flavor.

Once they hit the oven, they’re ready to soak up any flavors you’ve added to the braising liquid.

And with bone-in, you even have a built in handle for your eating pleasure. But you won’t need it. When braised and slow cooked, the meat becomes fall off the bone tender.

Thanks to Rick Bayless for this easy oven short ribs recipe.

Its incredible with flavor, melt in your mouth, fall off the bone beefy experience.

You’re fall in love with Mexican short ribs instantly. Let’s take a look.

What Are Beef Short Ribs?

Short ribs come from the beef chuck section. When the animal is cut into sections, the first 5 rib bones are short ribs, therefore those ribs are left with the chuck section instead of the rib section. Since they are short bones, they’re not good candidates for steaks. The meat between those bones are muscles that are used heavily, therefore not a tender meat, but good with beefy flavor.

Short ribs come in two different cuts. English cut, which are short square pieces of bone and meat. The Flanken cut, where the ribs are cut into strips.

For this recipe we’ll use the English cut.

What Is Braising?

Braising is simple two step process where meat is seared until it’s well browned on both or all sides. It’s then partially submerged in liquid, routinely ½ way up the side of the meat. The meat is then slow-cooked at a moderately low temperature until the meat becomes very tender. Braising is my favorite way to cook meat during the cold months. The aroma that fills the house is intoxicating, and its classic comfort food at its best.

Ingredients You’ll Need

Ingredients to make Mexican short ribs.
  • Short Ribs: English cut.
  • Onion
  • Canned Chopped Tomatoes
  • Poblano Peppers
  • Lard
  • Garlic
  • Tomato Paste
  • Spices: Marjoram and Thyme

Chef’s Secret: Tomato paste is an MVP in the kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. Add tomato paste at the beginning of the cooking process to add another layer of flavor. It’s a brilliant little trick.

Ingredient Substitutions and Swaps

  • Short Ribs: Flanken Cut
  • Poblano Peppers: It only takes about 5 minutes to roast each poblano pepper. If you’re looking for a quicker fix, purchase canned peppers. I’d suggest whole chiles, which can then be cut into strips.
  • Tomatoes: If you’re in the middle of fresh tomato season, substitute 2 pounds of fresh tomatoes.
  • Lard: Use Crisco shortening or vegetable oil.
  • Marjoram: Substitute Mexican Oregano in place of Marjoram. It’s related to Marjoram and It's peppery, grassy, earthy flavor is a good compliment for Mexican Food.

Step by Step Instructions, It’s Easy

Roasting a poblano pepper on a gas stovetop.
Searring short ribs in a dutch oven.
  1. Step 1: Roast the poblanos directly over a gas flame or on a baking sheet 4 inches from broiler. Turning regularly until all sides are blistered and blackened. Cover with a kitchen towel for 5 minutes and then remove most of the skin with your hands. Cut off the tops, split the peppers open and remove any seeds and veins.
  2. Step 2: In a medium large Dutch oven, heat the lard on medium high. Lay in the beef short ribs in a single uncrowded layer, working in batches if necessary. When richly browned on one side, about 5 minutes, turn them over and brown the other side 3 – 5 minutes.
Cooking sliced onions in a dutch oven.
Tomatoes and onions in a dutch oven.
  1. Step 3: Remove the short ribs to a plate. Add the onion and cook, stirring frequently, until golden. About 7 minutes. Add the garlic and stir for one minute.
  2. Step 4: Add the tomatoes and the dried herbs and cook until soft, about 3 minutes. 
Poblano peppers and tomatoes in a dutch oven to make Mexican short ribs.
Mexican short ribs in a dutch oven with poblano peppers and tomatoes.
  1. Step 5: Stir in the strips of roasted poblano peppers.
  2. Step 6: Nestle the short ribs into the tomato mixture. Spoon some of the mixture over the ribs, cover and bake 1 ½ – 2 hours or until meat is fork tender.
What Do Beef Short Ribs Taste Like?

Short ribs are rich in marbling (fat), and come with a deep beefy flavor similar to chuck roast. They’re a treat for anyone who loves beef. Due to the toughness of the meat, short ribs require a long slow braise, which is perfect to bring out it’s rich beef flavor.

Can These Be Made In The Slow Cooker?

Yes. Follow the instructions through step 4. Add the sauteed onions to the crockpot, then stir in herbs and tomatoes. Top the tomatoes with the poblano pepper strips and nestle the browned short ribs into the mixture. Cook on low for 6 – 8 hours or until meat is tender.

How Do You Know When Short Ribs Are Done?

With a slow braising time of about 2 ½ hours, they most surely will be cooked through. However, use a fork and test the meat. When you insert the fork the meat should separate easily. Done!

Tips for Success

  • Don’t skip searing the short ribs. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, creating flavor and sealing in juices.
  • Break Down Those Tomatoes: Some canned chopped tomatoes can come in pretty large pieces. Once I start cooking the tomatoes, I like to take a potato masher and gently press down on the tomatoes to help break them down.

Storage and Reheating

Store any leftover Mexican short ribs with the sauce in an airtight container in the refrigerator. They will last 4 days. To reheat, place the ribs with the sauce in a medium sauce pan. Reheat on medium low until the sauce is bubbly and the meat heated through.

How To Serve It

Serve Mexican short ribs over yellow Spanish rice. The color combo of the rich dark beef on the rice makes for a nice presentation. I like to buy a pre-seasoned packet at the store. You can find it on the Mexican food aisle.

Or try serving them over Poblano Mashed Potatoes, or this plain Oven Baked Rice.

Looking for taco ideas? Make Mexican Short Rib Tacos. Using two forks, shred the meat from the bone and place some of the shredded meat into a taco shell. Top with a little bit of the sauce and sprinkle with cotija, a Mexican crumbling cheese. Yummo!

Mexican Short Ribs Recipe

Mexican short ribs served over yellow Spanish rice.

More Braised Beef Recipes

And if you’re looking for more Mexican Recipes, don’t miss my Mexican Southwest Category. You’ll find a ton of spicy fun ideas. And the most popular recipe in that category, Colorado Green Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican Short Ribs served over yellow rice.
Print Recipe
5 from 3 votes

Mexican Short Ribs

Mexican Short Ribs seared and oven braised with onions, tomatoes, poblano peppers and spices. A warm delicious, tender short rib meal. A perfect hands off recipe to entertain guests in style.
Prep Time3 minutes
Cook Time3 hours
Total Time3 hours 3 minutes
Course: Mexican
Cuisine: Mexican
Servings: 4
Calories: 369kcal
Author: Lea Ann Brown

Ingredients

  • 5 medium poblano chiles 1 pound
  • 2 tablespoon lard
  • 2 pounds beef short ribs bone in, trimmed of excess fat
  • 1 teaspoon kosher salt
  • 1 large onion Yellow or sweet onion, sliced
  • 4 clove garlic chopped
  • 31 ounces canned tomatoes undrained, or two pounds fresh tomatoes, chopped
  • 1 teaspoon Salt
  • 1 teaspoon dried thyme or two sprigs fresh
  • 1 teaspoon dried marjoram or two springs fresh

Instructions

  • Roast the poblanos directly over a gas flame or on a baking sheet 4 inches from broiler. Turning regularly until all sides are blistered and blackened. Cover with a kitchen towel for 5 minutes and then remove most of the skin with your hands. Do not rinse away the flavor with tap water. Tear the chiles open and remove the seeds and any large veins. Slice into ¼ inch strips.
  • Heat oven to 325 degrees.
  • In a medium large Dutch oven, heat the lard on medium high. Lay in the short ribs in a single uncrowded layer. Salt the short ribs. Richly brown on each side, about 3 – 5 minutes per side. Remove to a plate and remove all but about 2 tablespoons of the oil.
  • Set the pot back on the stove and reduce heat to medium. Add the onion and cook, stirring frequently, until golden. About 7 minutes. Add the garlic and stir for one minute or until fragrant.
  • Add the tomatoes and the dried herbs and cook until soft, about 3 minutes. Stir in the strips of roasted poblano peppers.
  • Nestle the short ribs into the tomato mixture. Spoon some of the mixture over the ribs, cover and bake 1 ½ – 2 hours or until meat is fork tender.
  • Using a large spoon, remove the meat to a warm serving plate. Tip the Dutch oven to remove the fat from the tomato mixture. Taste the sauce and season with additional salt if needed. Stir well.
  • To serve, spoon a rib into a serving of Mexican Yellow Rice (or mashed potatoes) Spoon some of the tomato/poblano sauce around the ribs.

Notes

Tips For Success: 
  • Don’t skip searing the short ribs. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, creating flavor and sealing in juices.
  • Break Down Those Tomatoes: Some canned chopped tomatoes can be cut in pretty large pieces. Once I start cooking the tomatoes, I like to take a potato masher and gently press down on the tomatoes to help break them down.

Nutrition

Calories: 369kcal | Carbohydrates: 18g | Protein: 35g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 124mg | Potassium: 1337mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2338IU | Vitamin C: 149mg | Calcium: 76mg | Iron: 5mg

Mexican Braised Short Ribs … They’re what’s for dinner

Rustic Roasted Red Pepper Coulis

By 3 Comments

This vibrant Red Pepper Coulis sauce is remarkably easy to make and is an excellent partner for seafood, steak, chicken or even eggs. Using Pernod liqueur elevates this sauce to restaurant quality.

Red pepper coulis with seared scallops.

What Is A Coulis Sauce?

A coulis is simply a thick purée of cooked fruit or seasoned cooked vegetables. Coulis can be used as a savory sauce, a sauce for dessert recipes or an ingredient in soup. And roasted red bell peppers are a perfect choice to make a vibrant flavorful savory coulis.

What You Can Expect From This Recipe

In this post you'll learn how to roast, blend, and prepare a vibrant, versatile coulis better than any recipe online. Why better? This red pepper coulis recipe is a recipe from Culinary School. And one of the first sauces (and there were many) that we learned to make, a lead-up to the onslaught of the classic 5 Mother Sauces and their variants.

  • Roasted Red Pepper Coulis is snappy easy little sauce, the first time we made it we served it swirled on a plate with seared scallops. They make a great flavor partnership, I’ve served it that way since.
  • Thinking outside the box, Red Pepper Coulis can go with about anything, and a vegetable coulis is especially fun drizzled over poached eggs served with rustic toast. And this roasted pepper sauce can be served as a sauce for roasted pork loin.
  • It’s stunning in color, exquisite in flavor, and so simple to make …and once you serve it, your family will think you just graduated from Culinary School.

Why Homemade Beats Store Bought?

You can possibly find jarred roasted red pepper coulis in a specialty market, but you just won’t experience the flavor depth of making it homemade. And why not, this is an easy sauce to make. With homemade, you can control the ingredients, no excess salt and no preservatives.

Ingredients You’ll Need

Ingredients to make red pepper coulis sauce.
  • Roasted Red Bell Pepper. Either roast your own red bell peppers, or easier yet, purchase them from the olive bar at your super market.
  • Shallots: A flavor mix between garlic and sweet onion, if you’ve never used them, you’re in for a treat.
  • Pernod: Pernod is an important ingredient to the overall flavor of red pepper coulis. Pernod is an anise flavored liqueur from France. It has a strong black licorice flavor with fennel, coriander and mint. There really isn’t a good substitute, so please take the time to purchase a bottle.
  • Smoked Paprika: My favorite paprika to use in savory dishes. Rich in color and smoky in flavor, it’s a kitchen VIP.

Ingredient Substitutions

  • Broth: Substitute vegetable broth for the chicken broth.
  • Paprika: You can substitute plain sweet paprika for the smoked paprika, but be warned, you’ll be losing an important piece of the flavor by doing so.

How To Make Red Pepper Coulis … Its Easy

Roasting and Peeling Peppers

Pro Tip: I used a pound of roasted red peppers from the olive bar at my supermarket. For maximum flavor, roast your own red bell peppers. To make things easy, I use a 16-ounce jar of roasted red bell peppers, drained. I truly feel the flavor is not compromised. If you want to roast your own red bell peppers, do so on top of your gas stove directly on the grates. Turning often until skin is started to blacken (not burnt). Place the peppers in a plastic bag and let them steam for about ten minutes. Remove the blistered skin with your hands. Cut the top and bottoms off the peppers, slice open and remove the veins and seeds. Slice the peppers and proceed with recipe instructions.

I prefer the open flame method as it’s easier to control even blistering on the peppers. Use tongs to move them around for even cooking. This will take about 10 – 15 minutes per pepper.

Frying diced shallots in large fry pan.
Frying roasted red bell peppers in a fry pan to make red pepper coulis.
  1. Step 1: In a large fry pan, melt the butter over medium high heat. Once the bubbles start to subside, add the diced shallots. Cook for about 3 to 5 minutes, stirring often, until tender.
  2. Step 2: Cut the roasted red bell peppers into strips and add to the cooked shallots. Stir and cook until heated through. About two minutes.
Adding chicken broth to roasted red bell peppers to make coulis.
Reduced red bell pepper sauce to make coulis.
  1. Step 3: Add salt, pepper and chicken broth.
  2. Step 4: Simmer for 10 to 15 minutes, or until the broth has reduced by half. This will intensify the flavor and thicken the sauce.
How to make red pepper coulis in a food processor.
  1. Step 5: Transfer mixture to a food process and pulse until desired texture is achieved. I like a more rustic or coarse sauce, so I pulse, instead of pureeing, until the pepper sauce is just blended.
Red pepper coulis in a serving bowl.
  1. Step 6 : Immediately stir in the remaining 1 tablespoon butter and the Pernod. Transfer to a serving bowl and serve with seared scallops or pork roast.

You’ve got a vibrant red sauce that has a perfect balance combining sweet pepper, plus fat, plus acid, plus seasoning. All the components of a great sauce.

Adjusting Texture and Taste

  • Simmer longer for a thicker sauce, or thin with more chicken stock or even a drizzle of cream.
  • Use a mesh strainer colander to create a smoother sauce. Just set the colander over a large bowl and use the back of a wooden spoon to push the sauce through.

Storing and Freezing

  • How Long Will Red Pepper Coulis Last? Store in the refrigerator in an air tight container for up to three days.
  • Freeze: This sauce will freeze very well. Just place it in a freezer safe zip-lock style bag. Squeeze the air out, and lay it flat in the freezer to maximize freezer space.

Creative Used for Red Pepper Coulis

  • Serve with seared scallops as shown in this photo.
  • Drizzle a tablespoon or so over rustic toast topped with a poached egg. I love it drizzled over scrambled eggs.
  • Use as a topping for individual servings of sliced pork roast.
  • Red pepper coulis is a great partner for thin sliced grilled or roasted chicken.
  • Try some with baked or grilled seafood.
  • Stir some into a neutral savory soup, like this Chicken Pasta Butternut Squash Soup.
  • And don’t forget about a pan seared steak. Perfect.
  • We’ve even spooned some over Baked Potatoes. The fluffy white flesh of a baked potato is a great partner for this vivid red sauce.

Variations and Flavor Twists

  • Spicy: Spice things up by adding a pinch or two of New Mexico Red Chile Powder.
  • Italian: A tip from the Italians, add some cream to the sauce for a creamy version.
  • Romesco Style: Blend in some toasted chopped almonds.

Tips For Success

  • Don’t under roast the fresh red bell peppers. The skin won’t remove easily and the flavor will be a bit bitter.
  • Simmer long enough: If you don’t simmer the sauce long enough, it will be watery.
  • Butter: Don’t skip using butter. It’s the fat that make the sauce smooth and irresistible.

Questions You Might Have

What Does Red Pepper Coulis Taste Like?

Roasting red bell peppers intensifies their already sweet and earthy flavor. Shallots add a delicate sweet onion flavor. The Pernod brings a subtle licorice layer of flavor. And the smoked paprika not only adds to the vibrant color but infuses a smoky aroma and flavor.

What Can Be Used Instead Of A Food Processor?

Use a blender or an immersion blender.

Can I Make Coulis In Advance Freeze In Portions?

This is a great meal prep idea. Yes. Place the cooked sauce in small freezer safe containers and use as needed. Just thaw in the refrigerator and gently reheat.

Is It Safe To Use Jarred Peppers Instead Of Fresh Roasting?

It is, but you’ll be happier with the end flavor result if purchasing them from an olive bar or fresh roasting your own peppers.

Presentation Tip:

Place a spoonful of sauce on the plate. Use the back of the spoon and press into the middle of the sauce. Drag the back of the spoon in a curve shape to make the pattern in the photo.

Recipe for Red Pepper Coulis

Red pepper coulis swirled on a plate and served with seared scallops.

I hope you give this easy Red Pepper Coulis recipe a try. It’s an impressive little sauce that will make an ordinary meal turn into a special event.

More Homemade Sauce Recipes To Elevate Meal Plans

And don’t miss the most popular sauce recipe on my site for Saffron Cream Sauce. Easy and luxurious, it’s a special sauce and easy to make.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Roasted red bell pepper coulis served with seared scallops.
Print Recipe
5 from 1 vote

Roasted Red Pepper Coulis

This vibrant Red Pepper Coulis sauce is remarkably easy to make and an excellent partner for seafood, steak, chicken or even eggs. An easy go-to sauce to elevate your next meal.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course Seafood
Cuisine: French
Diet: Gluten Free
Servings: 2 cups
Calories: 165kcal
Author: Lea Ann Brown

Equipment

  • Food Processor or Blender

Ingredients

  • 3 shallots Peeled and diced. About 3 Tablespoons.
  • 2 Tablespoons Butter divided
  • 2 – 3 Roasted Red Bell Pepper cut into strips. Or 1 16-ounce jar roasted red bell peppers, drained.
  • 1 ½ Cups Chicken Broth
  • 1 Tablespoon Smoked paprika
  • ½ teaspoon Salt
  • ¼ teaspoon Freshly ground black pepper
  • 1 Tablespoon Pernod

Instructions

  • Heat a medium skillet over medium high heat. Add 1 tablespoon of the butter and melt. Once the butter melts and bubbles begin to subside, add the chopped shallots. Sautee until tender. About 3 – 5 minutes, stirring often.
  • Add the strips of roasted red bell pepper and stir well. Cook for about 1 minute.
  • Add stock and simmer 10 – 15 minutes, until the liquid has reduced by half. This will thicken and intensify the flavor of the sauce.
  • Puree the pepper/broth mixture in a blender or food processor. You can puree it to a smooth sauce or simply use the pulse feature for a thick rustic sauce.
  • Immediately and while the sauce is still hot, add the remaining tablespoon butter and the Pernod.
  • Use as a sauce for seared scallops or even roasted pork roast.

Notes

This Coulis freezes beautifully. Just place in an airtight container and store in freezer for up to 3 months. Thaw overnight in refrigerator.
Use a 16 ounce jar of roasted red bell peppers, drained. Or about 4 roasted bell peppers from the olive bar.If you want to roast your own red bell peppers, do so either on top of your gas stove directly on the grates. Turning often until skin is started to blacken (not burnt). Place the peppers in a plastic bag and let them steam for about 10 minutes. Remove the blistered skin with your hands. Cut the top and bottoms off the peppers, slice open and remove the veins and seeds. Slice the peppers and proceed with recipe instructions.
Presentation Tip: Place a spoonful of sauce on the plate. Use the back of the spoon and press into the middle of the sauce. Drag the spoon in a curve shape to make the design in the photo.
Scallops: Scallops are easy to sear. Just add butter to a heavy fry pan over medium high heat. Once butter melts and bubbles start to subside, add the scallops so the flat side is cooking. Once the scallops are seared and browned, about 3 minutes. Turn and let them sear on opposite side. The sides of the scallops will still look somewhat opaque. Don’t overcook, they’ll become tough and chewy.

Nutrition

Calories: 165kcal | Carbohydrates: 13g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 2599mg | Potassium: 379mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2561IU | Vitamin C: 46mg | Calcium: 72mg | Iron: 2mg

Roasted Red Pepper Coulis … It’s What’s For Scallops

Skillet Fried Country Potatoes and Ham

By 10 Comments

Crispy edges and creamy centers, there’s nothing quite like a skillet of Country Potatoes with Ham to kickstart your morning. But what’s the secret to getting that golden crust without sacrificing a tender interior? In this post, you’ll learn exactly which potatoes work best and the simple technique of skillet frying potatoes.

Home fried potatoes with ham and green onions.

What Are Country Potatoes?

Country Potatoes are routinely served for breakfast, diced or cubed, seasoned and fried until tender inside and golden browned and crispy. A cast iron skillet, is typically used to achieve this texture. The skillet along with their rustic cut is associated with farmhouse country kitchen cooking. I’ve always added ham to my Country Potatoes, but they can be fried solo and served as a side dish for a breakfast that includes bacon and eggs.

What’s The Difference Between Country Potatoes, Home Fries and Hash Browns?

  • Home Fries are basically another name for Country Potatoes. Home fries can be cubed, chunked, sliced or cut into steak-fry style potato wedges. When I was growing up, my mom always sliced and fried home fries.
  • Hash Browns: Are an all American potato breakfast side-dish. Traditionally potatoes are shredded, then fried until crispy. However, hash brown can be small-diced or even formed into potato patties. Hash-browns are a very popular choice to serve along side bacon and egg, or ham and eggs,

Growing up on a farm, I know my fried potatoes as they made a daily appearance on our table. Whether for breakfast, lunch or dinner, whether it be Country Potatoes, home fries or baked potatoes, they were an easy and hearty side for any meal.

My mom made her Country Potatoes with ham, and rather than using Crisco like she did for frying sliced potatoes, she used butter to deliver even a more creamy potato.

Deliciously crisp on the outside, tender in the middle — every bite of these Country Potatoes will transport you back to Grandma’s farm house kitchen.

Let’s take a look.

Ingredients To Make Country Potatoes

Ingredients to make country potatoes with ham.
  • Ham Steak: Important: Make sure you purchase a ham steak that is fully cooked. If the ham steak is labeled “smoked” it is cooked. If the ham steak is uncooked, you’ll need to fry the steak separately before adding to the potatoes.
  • Yukon Gold Potatoes: Yukon Gold potatoes are a great choice for frying Country Potatoes. They’re a medium starch potato, compared to a Russet potato, which means they’ll hold their shape better while frying. Save those Russet potatoes for mashed potatoes or Baked Potatoes.
  • Onions: We’ll use a sweet onion during the cooking process and sliced green onion for garnish.
  • Butter for frying. Salted or unsalted.

Ingredient Substitutions:

  • Butter: If you’re opposed to using butter, substitute Canola or vegetable oil. Olive oil is not a good choice, as the smoking level (heat index) is not as high as vegetable or canola oil. The potatoes simply won’t crisp and brown as quickly, which will compromise the texture.
  • Onion: I prefer sweet onions for almost everything I cook. You can also use yellow or white onions here.
  • Ham: If you’re looking for a vegetarian breakfast, simply omit the ham. Or if you don’t eat pork, switch the ham out with cubed smoked chicken deli meat. Simply ask the deli attendant not to slice the chicken so you can cut and cube it at home.

Step by Step Instructions … It’s Easy.

How to cube potatoes to make country potatoes.
How to fry potatoes to make country potatoes.
  1. Step 1: Peel and cube potatoes. Cut the potatoes into into ¾″ cubes. For comparison, make them about twice the size as the cubed frozen hash brown potatoes you buy from the freezer section.
  1. Step 2: Use Butter: Heat butter over medium high heat, when melted and bubbles subside add the potatoes. Spread them out to get them as close to single layer as you can. As soon as you add the potatoes, turn the heat down to medium. Don’t stir the potatoes for five minutes to allow a good sear on the first side.

Why Wait Until Bubbles Subside When Cooking with Butter? When cooking with butter, it’s important to wait for the foaming to subside before adding food. During the melting process, bubbles appear, meaning that water is evaporating from the butter. This evaporation is necessary for butter to reach a higher cooking temperature. If you add food before the water is gone, the food will absorb the butter, rather than cook in it.

Pro Tip: To easily cut potatoes into cubes, slice off a very thin piece off each of the long side of the potato. This will make the potato straight rather than a rounded shape. Slice the potato lengthwise. Then cut those slices into planks. Then cut the planks horizontally into cubes.

Country Potatoes cooking with chopped onions.
Skillet potatoes with onions and chunks of ham.

For really great fried ham and potatoes I like to add onions.

  1. Step 3: Once the potatoes have a golden brown color on one side, use a sturdy spatula to stir and turn the potatoes around every 5 minutes. Five minutes before potatoes are done cooking, add the onions. Don’t add the onions at the beginning as they’ll burn with a 20 minute cook time.
  2. Step 4: Add The Ham: I like to buy Kentucky Legend ham steak to make country potatoes. This is a ham steak that is fully cooked. If you purchase a brand such as Cooks, this steak is not cooked. You’ll need a quick pan sear before adding the pieces to the potatoes. While the potatoes are cooking, slice the ham into short fat strips. Somewhat of an abbreviated batonnet cut. Add the ham to the potatoes and onions and cook for about 5 minutes, stirring often to warm the ham. Sprinkle on sliced green onions and serve.

Pro-Tip: When dicing the potatoes, place the already cubed pieces in water. This will prevent the potato from turning that odd pink color. Potatoes turn color due to a chemical reaction where enzymes are exposed to air. Pat the potatoes dry with a paper towel before cooking.

Ham and Potatoes Variations

  • Looking for an O’Brien feel? Add ½ cup chopped green pepper at the same time you add the onions.
  • Looking for cheesy country potatoes? Once the potatoes and ham are cooked, sprinkle on ½ cup of grated cheese of your choice. Cover with a lid for a couple of minutes to let the cheese melt. Cheddar, Monterey Jack, Pepper Jack or Muenster are all good melting cheeses.
  • How about borrowing a idea from Waffle House. Drizzle with some country style gravy and serve.
  • Seasoned Country Potatoes With Ham: Looking for more smoky flavor, sprinkle on a pinch of smoked paprika before serving. Try adding some garlic powder, onion powder, or both to potatoes at the beginning of the cooking process. Fresh rosemary and thyme are also good flavors for potatoes. Add a few springs at the beginning of the cooking time. Tip: Smoked paprika and thyme are a good flavor combo.

What To Serve Them With

  • Eggs: Since these Country Potatoes are fried with Ham, it’s pretty much a meal on it’s own. All you need to add is eggs. Fried, scrambled or poached, you’ll have a wonderful country style breakfast.
  • Toast: A breakfast wouldn’t be complete without a plate of buttered toast.
  • Juice: I like to serve this with Orange Juice. But pour your favorite fruit juice as a beverage.

Tips For Success

  • Non-Stick Skillet: I don’t recommend using a non-stick skillet. Most non-stick skillets are notorious for their not being able to generate high enough heat level to get a good crispy sear.
  • Spatula: Use a thin sturdy metal spatula to stir the potatoes while they cook. The metal is simply a better option to get under those potatoes than a nylon or silicone spatula.
  • Ultra Crispy Potatoes Without Par-boiling: Chop the potatoes small enough so they’ll achieve a crispy exterior and tender interior. ¾″ chunks are a good rule of thumb. Practice those knife skills and cut the potatoes evenly.
  • Dry Potatoes: Use paper towels to pat the potatoes dry, a wet potato will not sear well.

Questions You Might Have

What Potato Is Best For Pan Frying?

Yukon Gold, red skinned potatoes, white round potatoes, new potatoes and fingerling potatoes are best for pan frying. These are medium to low starch potatoes and will hold their shape well without becoming mushy. And you don’t have to peel these potatoes. The skin is tender and appealing for eating. Save those high starch, thick skinned russet potatoes for mashed potatoes.

Whats The Best Pan To Fry Potatoes?

Any heavy skillet such as a cast iron skillet will brown those country potatoes beautifully. Just make sure your skillet is large enough to hold the potatoes and the ham. A 12″ diameter skillet is a good starting size.

Can This Be Made Ahead?

To save time, chop and par-boil the potatoes the night before for about 5 minutes. You want them to be just undercooked. If you cook them too long, they’ll fall apart when you start to fry them. Pat them dry with a paper towel and store them in the refrigerator in a covered container. The potatoes will cook much quicker. Reduce the fry time to about 8 minutes.

Can I Make Country Potatoes with Left Over Holiday Ham?

Great question. And yes. Fried potatoes and ham are a perfect way to use that left over holiday ham. No need to make any adjustments to the recipe, just cube the ham and proceed with the recipe.

Storage

  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The 50% power feature on your microwave is your best friend to re-heat leftovers. Place on a microwave safe dish and heat in 30 second increments.
  • Freezer: I’m not a fan of freezing these potatoes and ham. The texture of both becomes compromised.

Recipe for Country Potatoes and Ham

Country Fried Potatoes with Ham and a fried egg

I hope you give this recipe a try, it’s a great way to start the day and a very tasty one at that. Country Potatoes and Ham are a great partner for a fried egg and a tall glass of orange juice.

And if you’re spud lovers like us, don’t miss my category for Potato Recipes. You’ll find lots of great potato side dish recipes, including the most popular on my site for Cumin Garlic Marbled Potatoes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Fried ham and potaotes (country potatoes) on a white platter.
Print Recipe
5 from 4 votes

Skillet Fried Country Potatoes with Ham

Old-fashioned Country Potatoes with Ham. Easy, 20-minute cook time, and a great way to start the day. Don't forget that fried egg to complete this hearty breakfast.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 4
Calories: 383kcal
Author: Lea Ann Brown

Ingredients

  • 4 tablespoons unsalted butter
  • 1 ½ pounds potatoes cut into ¾ inch diced
  • 1 ½ cups sweet onion chopped, about 1 medium onion
  • 1 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons minced green onion white and green parts, for garnish – optional. About 3 green onions.
  • ½ pound smoked ham slices cut in short strips

Instructions

  • When using a medium starch potato like Yukon Gold or Red potatoes, you can elect to peel or not to peel. The skin of these potatoes are tender and edible. To easily cut potatoes into cubes, slice off a very thin piece off each of the long side of the potato. This will make the potato straight rather than a rounded shape. Slice the potato lengthwise. Then cut those slices into planks. Then cut the planks horizontally into cubes.
  • Heat a 10 – 12 inch heavy skillet (cast iron works great here) over medium high beat. Add butter and melt the butter.
  • When the bubbles from the melting butter subside, turn the heat to medium. Add the potatoes, salt, and pepper. Don't stir the potatoes for 5 minutes to allow for a sear and turn golden on the first side. 
  • Continue to cook the potatoes for 15 minutes, turning and stirring with a sturdy metal spatula every 5 minutes. Add the onions and cook for 5 minutes.
  • Add the ham steak batons and cook for 2 – 3 minutes or until ham is heated through.
  • Turn off the heat and sprinkle on the green onions. Serve immediately with a fried egg for a beautiful breakfast.

Notes

  • Potato Tip: Yukon Gold, red skinned potatoes, white round potatoes, new potatoes and fingerling potatoes are best for pan frying. These are medium to low starch potatoes and will hold their shape well without becoming mushy. Save those high starch russet potatoes for mashed potatoes.
  • Skillet Tip: Any heavy skillet such as a cast iron skillet will brown those country potatoes beautifully. Just make sure your skillet is large enough to hold the potatoes and the ham. A 12″ diameter skillet is a good starting size.
 
Tips For Success: 
    • Non-Stick Skillet: I don’t recommend using a non-stick skillet. Most non-stick skillets are notorious for their not being able to generate high enough heat level to get a good crispy sear.
    • Spatula: Use a thin sturdy metal spatula to stir the potatoes while they cook. The metal is simply a better option to get under those potatoes than a nylon or silicone spatula.
    • Ultra Crispy Potatoes Without Par-boiling: Chop the potatoes small enough so they’ll achieve a crispy exterior and tender interior. ¾″ chunks are a good rule of thumb. Practice those knife skills and cut the potatoes evenly.
    • Dry Potatoes: Use paper towels to pat the potatoes dry, a wet potato will not sear well.

Nutrition

Calories: 383kcal | Carbohydrates: 26g | Protein: 17g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 1860mg | Potassium: 936mg | Fiber: 4g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 22.9mg | Calcium: 71mg | Iron: 6.2mg

Skillet Fried Country Potatoes With Ham … It’s Whats for Breakfast

Winter Fresh Citrus Salad

By 19 Comments

A sweet and tangy dressing brings out the best in this citrus salad recipe. Fresh, healthy and colorful, fruit and greens come together for a cheerful side dish. This citrus salad with grapefruit, kiwi and orange is a great way to take advantage of winter produce for a perfect Winter salad side dish.

Citrus Salad with Grapefruit Oranges and Kiwi.

There’s nothing better than a fresh salad piled high with fresh vegetables and tomatoes. But when Winter sets in and there’s no fresh tomatoes to be found, this Citrus Salad will cheer you up.

Colorful with pink grapefruit, navel orange and green kiwi, this is a perfect salad to overcome the notion that salads have to be all green.

Not only does it look beautiful on the plate, It’s easy to make and you just feel good about eating it and serving it to your family. 

It’s simply a great way to incorporate Winter citrus fruit into your meal plans. And especially if you’re looking for a salad with grapefruit.

Everyone I’ve ever served this to loves this gorgeous refreshing salad.

Let’s take a look at this Citrus Salad recipe.

Ingredients You’ll Need

Ingredients to make citrus salad and citrus salad dressing.
  • Mixed Greens. Grab a clam shell of your favorite mixed green lettuce mix. Peppery arugula would also be a good choice here.
  • 1 Orange
  • 1 Grapefruit
  • 2 Kiwi

For the Citrus Salad Dressing

The dressing is a cousin to this homemade Catalina Dressing Recipe. A lighter version and a perfect compliment for the fruit and the peppery greens. It’s easy to make, with just a few ingredients and a few whisks to blend.

The end result is a perfect combination of sweet and tangy.

  • Olive Oil
  • Cider Vinegar
  • Honey
  • Catsup
  • Dijon Mustard

Ingredient Substitutions

  • Orange: A blood orange would work well here and add a depth of color. Satsumas, mandarins and tangelos are other good choices. I’ve also made this recipe using some pineapple chunks.
  • Honey: Agave syrup is a good substitute for honey.

Step by Step Instructions

How to peel an orange and get the white pith off.
  • Step 1: Prepare the fruit. Peel the kiwi and cut into wedges. Remove the peel and white pith from the orange and the grapefruit and slice. Here’s how:
  • With a sharp knife, slice the two ends off of the fruit.
  • Turn the fruit onto one of the ends, and angle the knife so that you can slice the first piece of rind from the orange.
  • Move the knife downwards and along the curve of the fruit.
  • Don’t be shy with this, you want to make sure you’re cutting off that white pith.
  • Continue slicing the skin from the orange until you have a completely naked piece of fruit.
  • At this point, you can either slice the fruit or cut it into wedges.
Citrus salad dressing recipe.
  • Step 2: Make The Citrus Salad Dressing. Simply combine the dressing ingredients and using a whisk, blend well.
  • Step 3: To build the salad, place a handful of greens in a white bowl. Top with the slices of orange, grapefruit and kiwi wedges. Drizzle with the dressing and serve. A sprinkle of fresh mint leaves is always welcome.

FAQ’s

Can This Salad Be Made Ahead?

This Winter salad is a great make ahead side dish. You can whisk up the dressing and store it in the refrigerator for up to 2 days in advance. Peel and slice the fruit a day ahead and store in an airtight container in the refrigerator until ready to assemble. It becomes a quick throw together salad for any meal. Store the individual fruits in separate containers.

Is This Citrus Salad Gluten Free?

Yes, this salad and the citrus salad dressing is naturally gluten free.

Tips For Success

  • Make sure you remove all of the white pith from the fruit. To showcase the fruit in all its glory and flavor, make sure to remove even the smallest pieces of white pith. It carries a rough texture and bitter flavor.
  • Depending on how ripe the grapefruit is, it may fall apart in chunks when you try and slice it. That’s ok. A ripe sweet flavor is welcome over a too-tart fruit.

What To Serve With Citrus Salad

This fresh vibrant salad is a great match for the bright colors of a salmon dinner like this Maple Mustard Glazed Salmon or even a pasta dish. Try it with Fettuccine mio Amore.

The vibrant combination of greens, grapefruit, and oranges in this salad creates a beautiful color and textures.The crispness of the greens, the citrusy zing of grapefruit, and the sweet juiciness of oranges come together to deliver a refreshing and wholesome experience.

This salad offers a powerhouse of vitamins, antioxidants, and fiber, making it a nourishing choice for those seeking a healthy and satisfying side dish. If you’re looking for more ultra-nutritious salads, don’t miss this one for Baby Kale Salad with apples.

More Salad Recipes With Fruit

And if you’re salad fans like us, don’t miss my salad category. You’ll find lots of recipes including the most popular on my site for Homemade Blue Cheese Dressing.

And my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Citrus Salad with Grapefruit Oranges and Kiwi.
Print Recipe
5 from 1 vote

Winter Citrus Salad

Combing greens and Winter citrus fruit, this makes a great side dish.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 173kcal
Author: Lea Ann Brown

Ingredients

  • 2 Kiwi fruit peeled and quartered
  • 1 orange peeled and sliced in rounds
  • ½ grapefruit peeled and sliced in rounds
  • 2-3 Cups mixed greens
  • Dressing for Citrus Salad:
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon ketchup
  • 1 Tablespoon honey
  • 1 Tablespoon cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon Dijon mustard

Instructions

  • For the dressing, mix all ingredients in a jar and shake until well blended. Drizzle over mixed baby greens topped with fruit.
  • Peel and remove pith from the grapefruit and the orange. Peel the kiwi fruit and cut into wedges.
  • Place a handful of greens in 4 salad bowls. Top with several pieces of fruit and drizzle with the dressing.

Notes

Pineapple is also great on this salad.
This citrus salad is a great make ahead side dish. You can whisk up the dressing and store it in the refrigerator for up to 2 days in advance. Peel and slice the fruit a day ahead and store in an airtight container in the refrigerator until ready to assemble. It becomes a quick throw together salad for any meal. Store the individual fruits in separate containers.

Nutrition

Calories: 173kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 339mg | Potassium: 289mg | Fiber: 3g | Sugar: 14g | Vitamin A: 713IU | Vitamin C: 74mg | Calcium: 38mg | Iron: 1mg

Winter Citrus Salad…It’s What’s for a Side Dish.

This recipe for the salad and citrus salad dressing was first published May of 2012 and republished November 2022 with new photos and step by step instructions.