Autumn Salad With Orange Vinaigrette Food

AUTUMN SALAD WITH ORANGE VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the salad greens, almonds, cranberries and onion. Add vinaigrette; toss to coat.

SPINACH SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
• In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
• To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

ORANGE HONEY VINAIGRETTE

Steps:

• Combine all ingredients in a small bowl. Blend with a wire whisk.
• Can be stored in the refrigerator for up to one week.

AUTUMN SALAD WITH WALNUT VINAIGRETTE

Steps:

• To make the vinaigrette (which can be made in advance and refrigerated until needed), combine the walnuts, orange juice, mustard, vinegar, brown sugar, garlic, salt and pepper in a food processor. Begin processing and add olive oil slowly until well blended.
• Combine salad ingredients and toss with vinaigrette.

AUTUMN SALAD WITH RED WINE VINAIGRETTE

Steps:

• Combine first 9 ingredients in a bowl, stirring with a whisk.
• Combine salad greens, romaine lettuce, Asian pear, apple, and red onion in a large bowl. Drizzle with vinaigrette, and toss well to coat. Sprinkle with crumbled goat cheese.
• Serve immediately.