Almost Magic Pan Orange Almond Salad Food

ORANGE ALMOND SALAD WITH ORANGE-BALSAMIC VINAIGRETTE

Steps:

• Make salad by layering greens, orange segments, onions, and chopped almonds.
• Make vinaigrette by combining juice, mustard, vinegar, and olive oil in a jar with a lid and shake well until combined (or use a bowl and whisk well).
• Pour dressing over salad and serve.

ORANGE ALMOND MIXED GREEN SALAD

Steps:

• Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing.
• Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.

EMERIL'S SPINACH, ORANGE AND CANDIED ALMOND SALAD

Steps:

• Lightly grease a 10" square of parchment paper with butter or vegetable oil and set aside.
• Use a salad spinner to rinse the baby spinach thoroughy. Remove as much moisture as possible from the spinach or your salad will be soggy. Set aside to drain.
• SIMPLE SYRUP: In a small saucepan combine 3 tablespoons of sugar and 1 tablespoon of water over medium-high heat. Swirl the mixture occasionally until the sugar turns a golden amber color*. This should take about 3-4 minutes.
• Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. *Be careful not to burn the sugar/nut mixture or yourself! Transfer nuts to parchment paper, using a spatula to spread into a thin layer, and set aside to cool completely.
• With a sharp knife, peel the orange, remove the bitter white pith and cut the fruit into segments. (Use a small bowl to catch the orange juice that drips.) Reserve the segments in a separate bowl. Reserve the orange juice.
• SALAD DRESSING: Combine 1/4 cup of the reserved fresh orange juice, remaining 3 tablespoons sugar, the Champagne or white vinegar, olive oil, fresh orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a non-reactive container with a lid and refrigerate until ready to eat.
• Put the fresh spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, break the caramelized almonds (at this point the almonds have turned to "brittle") into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.

DYNAMITE ORANGE-ALMOND SALAD

Steps:

• For dressing, combine first seven ingredients (from salt through parsley). Whisk until well blended.
• For glazed almonds, combine almonds and sugar in a small skillet. Heat on low and stir constantly until sugar is dissolved and almonds are well coated. Sugar can caramelize quickly and burn--watch closely.
• Pour onto waxed paper to cool.
• Once cooled, break into small pieces.
• To serve the salad, combine greens, onions and mandarin oranges into a large salad bowl. Pour dressing over the salad and toss to combine.
• Sprinkle glazed almonds on top and serve.

ORANGE & ALMOND SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Place 1 teaspoons of butter into sauté pan and toast almonds lightly in butter; sprinkle lightly with salt and let cool.
• Place spring mix into lg bowl and top with mushrooms and oranges. Top with cooled almonds.
• Vinaigrette: Place all ingredients into a container with a lid or into a bowl. Shake or
• whisk vigorously. Pour onto salad and serve.

ORANGE AND ALMOND SALAD

Steps:

• Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
• In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.