Emelys Sunshine Salad Food

EMELY'S SUNSHINE SALAD

Emely's Sunshine Salad image

I haven't made this salad yet, but it has an interesting blend of ingredients. Posted for ZWT8 - Australia, from an Australian food blog "Emely's Recipes".

Provided by Jostlori

Categories Tropical Fruits

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

7 tablespoons olive oil
2 tablespoons wine vinegar
1/8 teaspoon salt
1/4 dry mustard
1 pinch pepper
1 small head lettuce
1 small cucumber, peeled and thinly sliced
1 (11 ounce) can mandarin orange segments, drained
1/4 red onion, peeled and thinly sliced
1 banana
2 teaspoons lemon juice

Steps:

Place all dressing ingredients in a screw-top jar. Cover and shake vigorously for 30 seconds to mix thoroughly. Set dressing aside.
Tear lettuce into bite-sized pieces.Place in a salad bowl and add cucumber, mandarin orange segments, and red onion.
Slice banana and sprinkle it with lemon juice to prevent it from turning brown. Add banana to salad bowl. Cover and chill until ready to serve.
At serving time, toss salad with vinaigrette dressing.

Nutrition Facts : Calories 291.4, Fat 24.1, SaturatedFat 3.4, Sodium 77, Carbohydrate 20.8, Fiber 2.7, Sugar 13.5, Protein 1.6

CALIFORNIA SUNSHINE SALAD

California Sunshine Salad image

Corn provides a healthy whole-grain base to this colorful salad from nutritionist Cynthia Sass's "Cinch!" cookbook. Eat for an energy-boosting snack any time of day. Also Try:Mediterranean Broccoli Couscous Platter, Pineapple-Red Quinoa Parfait, Salmon-Ginger Rice Bowl

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 medium orange
2 tablespoons rice vinegar
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated lemon zest
1/2 cup sweet corn, fresh or frozen and thawed or kernels from 1 medium ear of roasted corn, chilled
1/2 cup chilled organic edamame
1/4 medium avocado, chopped

Steps:

Slice the top and bottom of orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane.
In a large bowl, whisk together vinegar, thyme, black pepper, and lemon zest. Add orange segments, corn, edamame, and avocado. Toss to combine and serve.

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