Hudsons Spinach And Mandarin Orange Salad Food

MANDARIN ORANGE SPINACH SALAD

Steps:

• In a jar, combine all ingredients for the dressing.
• Shake well and refrigerate for at least one hour to blend flavours.
• (I make it the night before) In a heavy skillet, cook almonds and sugar over medium heat until sugar melts and coats almonds, stirring frequently.
• Cool.
• Break apart if necessary.
• In large bowl, combine spinach, celery and green onions.
• Just before serving, add almonds and orange segments.
• Toss gently.
• Pour dressing over salad and toss.
• P.S.I always double the amount of almonds because they really add a wonderful flavour to the salad-- and because some mysteriously disappear before they make it to the salad!

MANDARIN ORANGE SPINACH SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Set aside. In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated, 5-7 minutes. Spread on foil to cool completely., In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat.

SPINACH AND MANDARIN ORANGE SALAD

Steps:

• Place 2 cups of spinach on each of 4 plates.
• Arrange 1/2 cup mushrooms and 1/3 cup oranges over spinach.
• Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.
• Drizzle each with 2 tablespoons vinaigrette.
• Or place ingredients, except vinaigrette, in a bowl, lightly toss and just before serving, drizzle with dressing.

SPINACH, ORANGE, AND ALMOND SALAD

Steps:

• Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
• Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
• With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
• Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
• Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
• Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
• With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
• Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.

SPICY MANDARIN SPINACH SALAD

Steps:

• Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
• Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
• Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.

AVOCADO-ORANGE SPINACH TOSS

Steps:

• For dressing, in a small bowl, combine the first seven ingredients. , Place the spinach in a large salad bowl; top with oranges, cucumber and avocado. Drizzle with dressing and gently toss to coat.

SWEET SPINACH AND MANDARIN ORANGE SALAD

Steps:

• In a blender, combine the orange juice concentrate, sugar, vinegar, onion and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Refrigerate for at least 1 hour or until chilled., On salad plates, arrange the spinach, mandarin oranges and almonds. Drizzle with dressing.

MANDARIN SPINACH SALAD WITH CHICKEN

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; mix lightly.

SPINACH SALAD WITH ORANGES

Steps:

• In a large salad bowl, toss the spinach, oranges, mushrooms and bacon; set aside. , In a blender, combine the ketchup, vinegar, Worcestershire sauce, sugar, onion, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady steam. Serve with salad.

SPINACH AND ORANGE SALAD

Steps:

• Wash spinach thoroughly and allow to dry (use a salad spinner, if you have one).
• Combine spinach, orange sections, and sliced onion in a large salad bowl, tossing well.
• Drizzle dressing over spinach mixture; toss gently.

SPINACH AND MANDARIN ORANGE SALAD

Steps:

• Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour.
• Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
• Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.

BEET, MANDARIN ORANGE AND SPINACH SALAD

Steps:

• CANNED BEET RECIPE:.
• Place spinach in a salad bowl.
• Add remaining ingredients; toss and serve.
• 5 minutes prep time; no cooking time.
• FRESH BEET RECIPE:.
• Preheat oven to 450°F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
• 5 minutes prep time; 1 hour cooking time; 1 hour cooling time.

SPINACH SALAD WITH MANDARIN ORANGES AND WALNUTS

Steps:

• Lay the Del Monte Mandarin Orange sections out on paper towels to drain.
• Combine the lemon juice, salt, pepper, mustard and shallots in a large bowl. Whisk until the salt is dissolved. Slowly whisk in both oils until blended and thickened.
• Pile the spinach on top of the dressing and add the Del Monte Mandarin Orange sections and the walnuts. Toss until the leaves are slightly wilted and coated with the dressing.

ORANGE CHICKEN SPINACH SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk orange juice, vinegar, oil, Italian seasoning, garlic and salt until blended. Drizzle over salad and toss to coat. Top with cheese.