Creamy Orange Salad Dressing Food

CREAMY ORANGE SALAD

Steps:

• Toss oranges, apple, celery and olives in medium bowl.
• Add dressing; toss lightly.
• Refrigerate 1 hour or until ready to serve. Serve on lettuce-covered plate, if desired.

FIESTA SALAD WITH CREAMY ORANGE DRESSING

Steps:

• Grate zest from 1 orange; place in small bowl. Holding oranges over same bowl, section all oranges, reserving juice in bowl. (See Tip.) Set orange sections aside.
• Add mayo and sugar to juice mixture; mix well.
• Place jicama in center of platter; surround with oranges, apples and beets. Drizzle with mayo mixture. Top with pomegranate seeds and nuts.

CREAMY ORANGE SALAD DRESSING

Steps:

• In a medium-sized pot, combine sugar, flour and salt; slowly whisk in evaporated milk (the little can), orange juice and egg.
• Cook over medium heat, whisking constantly, just until dressing just comes to a boil and begins to thicken.
• Remove from heat and pour into a covered jar.
• Refrigerate until cool.
• Ideal served on a salad made with cooked chicken and tinned mandarin orange slices.

ROASTED BEET SALAD WITH ORANGES AND CREAMY GOAT CHEESE DRESSING

Steps:

• Preheat the oven to 400 degrees F. Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons. For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely. Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper. Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons. Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing. Cook's Note: If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook. Per serving: Calories 279; Total Fat 15 grams; Saturated Fat 6 grams; Protein 10 grams; Total Carbohydrate 30 grams; Sugar: 21 grams; Fiber 6 grams; Cholesterol 18 milligrams; Sodium 331 milligrams

ORANGE VINAIGRETTE DRESSING

Steps:

• Combine the parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended. Refrigerate 4 hours for best flavor. Shake gently just before serving.

CREAMY ORANGE SALAD

Steps:

• In a bowl, dissolve gelatin in water. In a bowl, beat cream cheese until fluffy. Gradually blend in the hot gelatin mixture, beating on low speed until smooth. Stir in milk; fold in whipped topping. , Transfer to a 2-1/2-qt. serving bowl. Refrigerate for 4 hours or until firm. If desired, garnish with a flower made of cherry, mint and oranges.

CREAMY ORANGE-GINGER DRESSING

Steps:

• In a blender or food processor, blend yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon until smooth and creamy. Refrigerate until ready to use.

BOSTON LETTUCE SALAD WITH CREAMY ORANGE SHALLOT DRESSING

Steps:

• To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
• To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.

ORANGE YOGURT DRESSING

Steps:

• In a small bowl, whisk together all ingredients; cover and refrigerate for at least 1 hour.