Dads Favorite Orange Salad Food

DAD'S FAVORITE SALAD

Dad's Favorite Salad image

My father always liked this salad, so I shared this recipe with my mom. When she first made it for Dad, he enjoyed it so much he told here to be sure to share the recipe with me. I laughed because he didn't know that I had given the recipe to Mom in the first place. I knew he'd like it.-Judy Long, Limestone, Tennessee

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup vegetable oil
1/3 cup sugar
1/3 cup vinegar
1 small onion, quartered
1 tablespoon prepared mustard
1 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon pepper
6 cups torn mixed salad greens
1 small red onion, sliced and separated into rings
2 hard-boiled large eggs, sliced
8 bacon strips, cooked and crumbled

Steps:

Combine the first eight ingredients in a blender; cover and process until blended. Arrange greens, onion, eggs and bacon on salad plates; drizzle with desired amount of dressing. Serve immediately.

Nutrition Facts :

GRANDMOTHER'S ORANGE SALAD

Grandmother's Orange Salad image

This orange salad dessert is slightly sweet and tangy, too. It adds beautiful color to any meal and appeals to all ages! -Ann Eastman, Santa Monica, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

1 can (11 ounces) mandarin oranges
1 can (8 ounces) crushed pineapple
Water
1 package (6 ounces) orange gelatin
1 pint orange sherbet, softened
2 bananas, sliced

Steps:

Drain oranges and pineapple, reserving juices. Set oranges and pineapple aside. Add water to juices to measure 2 cups. Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin is dissolved. Stir in sherbet until smooth. , Chill until partially set (watch carefully). Fold in oranges, pineapple and bananas. Pour into an oiled 6-cup mold. Chill until firm.

Nutrition Facts : Calories 161 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 55mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.

DAD'S FAVORITE ORANGE SALAD

Dad's Favorite Orange Salad image

Make and share this Dad's Favorite Orange Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Pineapple

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 ounce) container Cool Whip, thawed
1 (6 ounce) package orange Jell-O
2 (11 ounce) cans mandarin oranges, drained
1 (16 ounce) can crushed pineapple
2 (12 ounce) cans apricot nectar
1 (12 ounce) jar maraschino cherries, drained
1/2 cup chopped nuts

Steps:

In a saucepan, heat apricot nectar just until boiling.
In a bowl, combine jello and apricot nectar; stir to dissolve.
Chill in refrigerator until slightly thickened.
Add remaining ingredients; stir well.
Pour into a large dish and refrigerate until set.
Cut into squares and serve on lettuce leaf.

Nutrition Facts : Calories 510.5, Fat 19.2, SaturatedFat 13, Sodium 177.3, Carbohydrate 85.2, Fiber 4.5, Sugar 77.7, Protein 5.2

BLOOD ORANGE SALAD

Blood Orange Salad image

This is a salad created to really let blood oranges shine, both visually and flavour wise. Fennel is lightly dressed with just vinegar and olive oil because the idea here is that the juice from the blood oranges acts like a dressing. I couldn't resist using some of the vibrant ruby red juice to make a small amount of Blood Orange Dressing which I drizzle over just before serving. It looks great, and adds extra flavour!I also like that this salad requires very little salt - the natural sweetness from the oranges carries it.

Provided by Nagi

Categories Salad

Number Of Ingredients 9

Ingredients

1/4 red onion (, finely sliced or shaved using mandolin 1 mm thick (~1/2 cup))
1/2 tsp white sugar
6 tbsp white wine vinegar ((for pickling and dressing))
4 tbsp extra virgin olive oil
1/4 tsp kosher / cooking salt ((Note 3))
1/8 tsp pepper
3 blood oranges ((Note 1))
1 fennel (, medium, finely sliced or shaved using mandolin 1 mm (4 packed cups, Note 2))
1/4 cup parsley leaves

Steps:

Lightly pickle onion: Mix sugar and vinegar, then add onion and set aside for 15 minutes to lightly pickle (vinegar should just about cover onion). Drain, reserve pickling vinegar.
Slice oranges, reserve juice: Cut rind from oranges, then slice into rounds. Reserve all juice on cutting board - you want around 2 teaspoons (if you're short, sacrifice a slice or two).
Blood Orange Drizzle Dressing: Measure out 2 tsp pickling vinegar, shake/whisk with the reserved 2 tsp juice, 2 tbsp EVOO with a pinch of salt and pepper.
Lightly dress fennel: Toss fennel in 1 tbsp onion pickling juice, remaining 2 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper.
Assembling: Place 1/2 orange rounds on plate. Pile over 2/3 the fennel, litter with onion, parsley, place half remaining orange slices on top. Top with remaining fennel, oranges then onion. Sprinkle with parsley leaves. Just before serving, drizzle over the Blood Orange Dressing, mainly on the oranges so it doesn't stain the fennel too much. Serve immediately!

ORANGE SALAD

Orange Salad image

You don't need salt to bring out the fantastic flavor of this zesty salad from our Test Kitchen. A dash of spices and minced cilantro add to its somewhat exotic appeal. TIP: To easily peel the oranges, cut off both ends and stand the orange upright on a cutting board. Cut downward in vertical strips following the curve of the orange to remove the peel.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 teaspoons white wine vinegar
3/4 teaspoon sugar
1/8 to 1/4 teaspoon ground cumin
Dash each paprika, curry powder, ground cinnamon and pepper
2 small navel oranges, peeled and sliced
2 slices red onion, quartered
1 tablespoon minced fresh cilantro

Steps:

In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, cumin, paprika, curry, cinnamon and pepper; shake well. Place oranges and onion in a shallow bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cilantro. Serve with a slotted spoon.

Nutrition Facts : Calories 117 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

AVOCADO-ORANGE SALAD

Avocado-Orange Salad image

Make and share this Avocado-Orange Salad recipe from Food.com.

Provided by Chef Patience

Categories Oranges

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 navel oranges, segmented
3 tablespoons orange juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 head red leaf lettuce, torn (large)
1 avocado, peeled, pitted & thinly sliced
salt and pepper

Steps:

Combine orange juice, white wine vinegar, olive oil, salt and pepper. Set aside.
In a seperate bowl, lightly toss segmented oranges, red leaf lettuce, and avocado.
Pour vinegar dressing over all.
Enjoy.

Nutrition Facts : Calories 208.9, Fat 14.5, SaturatedFat 2, Sodium 24.1, Carbohydrate 20.4, Fiber 6.4, Sugar 10.6, Protein 3.1

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Dads Favorite Orange Salad Food

DAD'S FAVORITE SALAD

GRANDMOTHER'S ORANGE SALAD

This orange salad dessert is slightly sweet and tangy, too. It adds beautiful color to any meal and appeals to all ages! -Ann Eastman, Santa Monica, California

DAD'S FAVORITE ORANGE SALAD

Make and share this Dad's Favorite Orange Salad recipe from Food.com.

BLOOD ORANGE SALAD

ORANGE SALAD

AVOCADO-ORANGE SALAD

Make and share this Avocado-Orange Salad recipe from Food.com.

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