Beef And Orange Salad With Red Onion Mustard Vinaigrette Food

GARDEN SALAD WITH ORANGE-DIJON VINAIGRETTE

Garden Salad with Orange-Dijon Vinaigrette image

Provided by Rachael Ray : Food Network

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1/4 cup orange marmalade
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
3 tablespoons red wine vinegar
1/3 to 1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 large or 3 small romaine hearts, chopped
3 to 4 celery ribs, chopped
1/2 seedless cucumber, sliced
1 small red onion, chopped or thinly sliced
2 ripe tomatoes, chopped
1/4 cup fresh herb or herbs: parsley, basil, dill, tarragon - whatever is on hand, optional

Steps:

In a large serving bowl whisk together the marmalade, mustard, Worcestershire, red wine vinegar, extra-virgin olive oil, and salt and pepper, to taste. Add the lettuce, celery, cucumber, onions, tomatoes and herbs, if using. Toss and adjust seasoning. Serve.

BEEF AND ORANGE SALAD WITH RED ONION MUSTARD VINAIGRETTE

Beef and Orange Salad with Red Onion Mustard Vinaigrette image

Categories Salad Beef Mustard Onion Broil Quick & Easy Orange Lettuce Gourmet

Yield Serves 2

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons red-wine vinegar
1 tablespoon Dijon-style mustard
1/4 cup olive oil
2 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh parsley leaves
3/4 pound sirloin steak, about 1 inch thick
1 garlic clove, halved
Boston lettuce, shredded, for lining the plates
1 navel orange, peeled, the zest and pith cut away with a serrated knife and the sections cut away from the membranes

Steps:

In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Stir in the onion and the parsley. Rub the steak with the garlic, discard the garlic, and sprinkle the steak with salt and pepper to taste. Broil the steak on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat and let it stand for 5 minutes. Divide the lettuce between 2 plates, arrange decoratively on the top the steak, sliced thin diagonally, and the orange sections, and drizzle some of the dressing over each salad. Serve the remaining dressing separately.

RED ONION VINAIGRETTE

Red Onion Vinaigrette image

Make and share this Red Onion Vinaigrette recipe from Food.com.

Provided by Dancer

Categories Salad Dressings

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 7

Ingredients

1/4 cup vinegar
1/2 cup sugar
1 cup vegetable oil
1 teaspoon salt
1/2 small red onion, chopped
1 teaspoon dry mustard
2 tablespoons water

Steps:

Combine all ingredients in a blender and blend on high speed until smooth and thickened.
Refrigerate for at least 1 hour before serving.

EASY ORANGE AND RED ONION SALAD

Easy Orange and Red Onion Salad image

Here's an unusual salad that's easy to prepare when holiday obligations have you short on time. The combination of red onions and oranges may seem unusual, but it's surprisingly delightful. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

6 tablespoons canola oil
2 tablespoons white wine vinegar
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon sugar
1/8 teaspoon ground cloves
Dash salt
Dash pepper
6 medium navel oranges, peeled and sliced
1 medium red onion, thinly sliced and separated into rings

Steps:

For dressing, whisk together the first 8 ingredients. Place oranges and onion in a large bowl; toss gently with dressing. Refrigerate, covered, until serving.

Nutrition Facts : Calories 127 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ORANGE AND RED ONION SALAD

Orange and Red Onion Salad image

It's true-orange and onion really does sound like an unusual combination. But when my husband tasted Orange and Red Onion Salad for the first time, he told me, "This one's worth at least three kisses!" I serve this salad with chicken...it likely would go well with fish, too. Up until a short time ago, we lived in the San Joaquin Valley, where almonds, peaches and other crops thrive. Now-along with our 17-year-old son and 12-year-old daughter-we're settling into our new home in the foothills and getting used to seeing row crops and dairy cows instead.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 cup sliced almonds, optional
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup vegetable oil
1 bunch romaine lettuce, torn into bite-size pieces
2 medium oranges, peeled and sectioned
1 small red onion, thinly sliced

Steps:

In a skillet, melt butter over medium heat. Saute the almonds until golden brown. Remove almonds to paper towels to drain. Combine next five ingredients. Beat in oil. Combine lettuce, orange sections, onion slices and almonds. Toss with dressing. Serve immediately.

Nutrition Facts : Calories 193 calories, Fat 18g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

MUSTARD VINAIGRETTE

Mustard Vinaigrette image

A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, condiments

Time 40m

Yield About 2/3 cup

Number Of Ingredients 7

Ingredients

1 rounded tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
Salt
freshly ground pepper
1/2 cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
1 small garlic clove

Steps:

In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams