ORANGE VINAIGRETTE SPINACH SALAD
This special salad is lightly coated in a refreshing citrus dressing. I sometimes serve it with a side of cottage cheese...the taste of orange and all the cheeses will have your friends and family begging for more. -Jamie Pearson, Woodbury, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Finely grate peel of one orange; set aside. Cut the same orange in half; squeeze juice into a 1-cup measuring cup. Add the oil, Worcestershire sauce, sugar, salt, pepper and reserved orange peel. Gradually whisk in vinegar; set aside., Peel and discard white membrane from remaining oranges; cut into sections. , In a large bowl, combine the spinach, cheeses and orange sections. Drizzle with 1/4 cup vinaigrette and toss to coat. Refrigerate remaining vinaigrette for another use.,
Nutrition Facts : Calories 154 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 354mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.
MAKE-AHEAD LAYERED SPINACH SALAD
Looking for a dish with make-ahead convenience for Easter dinner, those potlucks, or the upcoming summer cookout season? Look no further than this make-ahead Layered Spinach Salad that's perfect for serving a crowd. Not only does it taste great, it's right pretty too.
Categories Salads
Time 40m
Yield 10-12 servings
Number Of Ingredients 11
Steps:
- Combine spinach and iceberg lettuce; place in the bottom of a large glass salad bowl or trifle bowl.
- Layer in the following ingredients in this order: celery, peas, green onion, hard boiled eggs, and ham.
- To make the dressing, in a small bowl stir together the mayonnaise, sour cream, and dry Ranch dressing mix. Spread dressing evenly over the ham layer.
- Sprinkle Parmesan cheese evenly on top of the dressing layer.
- Cover and refrigerate for at least 4 hours or overnight before serving.
MANDARIN ORANGE SPINACH SALAD
With mandarin oranges and a slightly sweet dressing, this spinach salad is a refreshing change of pace. I frequently take it along to summer picnics.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 24 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
SIMPLE LAYERED SPINACH SALAD
I'm always on the lookout for new spinach salads, and I particularly like this one. It can be prepared ahead of time and it travels well, too!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Remove and discard spinach stems. Rinse leaves well; drain and pat dry. Tear spinach into bite-sized pieces and arrange evenly in salad bowl. Evenly layer cucumber slices, radish, green onion and eggs. Spread dressing over top. Cover; chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts.
Nutrition Facts :
MAJESTIC LAYERED SPINACH SALAD
Discover what makes our Majestic Layered Spinach Salad so special. All your favorite salad fixings have a home in our Majestic Layered Spinach Salad.
Provided by My Food and Family
Categories Side Dish Recipes
Time 5h15m
Yield 12 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Layer spinach, 1 cup cheese, mushrooms, onions and peas in 2-1/2-qt. bowl.
- Mix mayo, dill and sugar; spread over salad, completely covering top of salad. Refrigerate 5 hours.
- Top with remaining cheese and bacon before serving.
Nutrition Facts : Calories 210, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
OVERNIGHT LAYERED LETTUCE SALAD
This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 16 servings (1 cup each).
Number Of Ingredients 10
Steps:
- In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.
Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
LAYERED SPINACH SALAD
Make and share this Layered Spinach Salad recipe from Food.com.
Provided by Divinemom5
Categories One Dish Meal
Time 3h15m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl,layer 1/2 the spinach,eggs,bacon,lettuce,onion / and top with remaining spinach.
- Combine salad dressing and mayonnaise.
- Spread over salad and top with cheese.
- Chill 2-3 hours .
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.
BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
- When you are ready to serve, pour the dressing over salad and season with salt and pepper.
SPINACH SALAD WITH ORANGE VINAIGRETTE
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
- In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
- To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
SPINACH SALAD WITH ORANGES + DRESSING
I regularly get monthly newsletters from "Taste of Home" and yesterday this recipe was posted there. I really liked the ingredients that were in the dressing, sort of a sweet-tart combination so decided to make it and was very pleased with the results. Homemade dressings are so much more appealing than the store bought ones. I doubled the dressing recipe so there would be extra for tomorrow.
Provided by Nova Scotia Cook
Categories Salad Dressings
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large salad bowl, toss the spinach, oranges, mushrooms and bacon. Set aside.
- In a blender or food processor, combine the ketchup, vinegar, Worcestershire sauce, sugar, onion, salt and pepper.
- Cover and process until smooth.
- While blending, gradually add oil in a steady stream.
- Yields 4-6 servings.
SPINACH ORANGE SALAD
Spinach, orange, and bacon star in this colorful fresh salad.
Provided by LaurasFaves
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
- Separate oranges into individual wedges. Cut each wedge into thirds.
- Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly.
- Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing.
- Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 13 g, Cholesterol 10.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 9 g, SaturatedFat 3.8 g, Sodium 466.5 mg, Sugar 7.2 g
SPINACH AND ORANGE SALAD
This is a very simple salad that is great all year long, especially in winter when citrus fruits are in season. If you just want an quick salad, look no further. Source: Southern Living, January 1986.
Provided by JenSmith
Categories Oranges
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
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.
LAYERED SPINACH SALAD
Make and share this Layered Spinach Salad recipe from Food.com.
Provided by Lvs2Cook
Categories Cheese
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a 4 quart bowl, spread 3/4 cup Catalina salad dressing in bottom.
- Layer three-fourths of the spinach on top and pack down. (Be sure spinach is very dry.) Sprinkle with salt and pepper.
- Sprinkle with bacon and layer with sliced eggs.
- Then layer with iceberg lettuce. Pack down.
- Layer with peas then onion rings. Sprinkle with sugar to taste.
- Spread with mayonnaise, creating a 3/4 inch layer.
- Sprinkle Swiss cheese over mayonnaise.
- Add remaining spinach.
- Drizzle with remaining Catalina salad dressing.
- Cover and chill overnight.
Nutrition Facts : Calories 437.5, Fat 34.5, SaturatedFat 9.3, Cholesterol 107, Sodium 622.6, Carbohydrate 20.6, Fiber 2.3, Sugar 9, Protein 13.2
SPINACH AND ORANGE SALAD
Samples of this salad were served by the H.E.B. grocery store chef this weekend. Delicious. Light and refreshing. This recipe represents California cuisine.
Provided by PanNan
Categories Oranges
Time 21m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Toast walnuts on a small baking sheetfor 6- 8 minutes, or until lightly browned.
- Slice red onion; cut slices in half and separate rings.
- Whisk dressing ingredients together in a small bowl.
- Combine spinach, oranges and red onion in a large bowl.
- Toss with dressing and season to taste with salt and ground pepper.
- Sprinkle with toasted walnuts and serve.
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