Mandarin Orange And Green Salad Food

ALMOND & MANDARIN ORANGE SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.

BETSY'S MANDARIN ORANGE SALAD

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
• In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
• In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

ROMAINE AND MANDARIN ORANGE SALAD WITH POPPY SEED DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.
• To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.

ORANGE ALMOND MIXED GREEN SALAD

Steps:

• Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing.
• Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.

ORANGE-WALNUT SALAD

Steps:

• Beat orange juice, vinegar, oil, sugar and orange zest in small bowl with wire whisk until well blended. Set aside.
• Toss salad greens with cucumbers, oranges, walnuts and green onions in large salad bowl. Add orange juice mixture; mix lightly.
• Serve immediately.

MANDARIN MIXED GREENS SALAD

Steps:

• In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
• In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
• In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS

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.

MANDARIN MIXED GREEN SALAD

Steps:

• Place greens on two serving plates; top with oranges and walnuts. In a blender, combine the vinaigrette ingredients; cover and process until blended. Drizzle over salads.

MANDARIN ORANGE SALAD

Steps:

• Combine 1/4 cup white sugar, salt, pepper, vinegar and oil.
• Heat until sugar dissolves.
• Cool.
• Meanwhile cook almonds and 6 tsp.
• sugar over med-low heat in saucepan stirring constantly until sugar melts and almonds coated.
• Cool and break apart.
• Break apart lettuces into bite size pieces.
• Add thinly sliced celery, cut on diagonal and thinly sliced green onions.
• 5 minutes before serving toss with drained mandarin oranges, sugared almonds and cooled dressing.
• If desired can add a few pieces of chunked pineapple and top with a few crunchy chow mein noodles.

MIXED BABY GREENS SALAD WITH MANDARIN ORANGES

Steps:

• Combine greens, oranges and cucumber in a salad bowl. In a small bowl, combine vinegar and sugar. Whisk in vegetable oil and sesame oil. Pour dressing over salad. Add sesame seeds, salt and pepper and toss.

MANDARIN SALAD

Steps:

• Drain oranges, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use). In a small bowl, combine mayonnaise and reserved juice until smooth. In a large bowl, toss the greens, oranges and onions. Drizzle with dressing and toss to coat. Serve immediately.

ORANGE-AVOCADO MIXED GREENS SALAD

Steps:

• Combine all ingredients except dressing in large bowl.
• Add dressing; toss to evenly coat.

GLENDA'S MANDARIN ORANGE SALAD

Steps:

• Place the onion, sugar, mustard, celery seed, and black pepper into a small bowl. Pour in the vinegar, and stir until the sugar has dissolved. Whisk in the olive oil until the dressing is thick. Cover, and refrigerate at least 3 hours.
• To make the salad, toss the lettuce, oranges, mushrooms, almonds, and bacon together in a large bowl. Drizzle with the dressing, and toss again to coat.

MANDARIN TOSSED SALAD

Steps:

• In a large salad bowl, gently toss greens, oranges, onions and sunflower kernels. In a measuring cup, combine the dressing ingredients. Add water to measure 1 cup. Pour into a jar with a tight-fitting lid, shake well. Pour over salad and toss to coat. Serve immediately.

MIXED GREEN AND MANDARIN ORANGE SALAD

Steps:

• Drain mandarin oranges, reserving oranges in a large bowl and juice in a medium bowl.
• To the mandarin juice, add olive oil, vinegar, dijon mustard and pepper. Whisk until blended.
• In the large bowl, add lettuce, spinach and cabbage to the reserved oranges.
• Pour dressing over all and toss well to combine.
• Serve immediately.

MIXED GREENS WITH MANDARIN ORANGES AND WALNUTS

Steps:

• Measure 1/4 cup of reserved mandarin juice. In a small bowl, whisk together juice and vinaigrette; set aside.
• In large bowl, toss together salad mix, hearts of palm, and mandarin segments with mandarin dressing. Transfer salad to serving platter and top with remaining ingredients.

MANDARIN ORANGE SALAD

Steps:

• In a small pan over medium heat, heat almonds and sugar, stirring constantly till almonds are coated -- and sugar is dissolved.watch so they don't burn --
• Cool and store in tight container.
• Mix all dressing ingredients and chill.
• Mix celery, lettuce and onions, just before serving, add almonds.oranges and apples.toss with dressing.
• May be prepared early in the day and assembled just before serving.

SWEET AND CRUNCHY GARDEN SALAD

Steps:

• Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.
• Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
• Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.
• Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.

MANDARIN SALAD

Steps:

• GARNISH:.
• In saucepan, cook almonds and sugar over low heat, stirring constantly, till sugar is melted and almonds are coated.
• Cool. Break apart. Set aside.
• SWEET 'N' SOUR DRESSING:
• Pour all ingredients into jar with cover. Shake well. (May be stored in refrigerator for up to 2 weeks)
• SALAD:.
• Thinly slice celery and green onions, including the tops.
• Chop or tear lettuces into bite-sized pieces.
• Place lettuces in plastic bag. Add celery and onions.
• Pour Dressing into bag
• Drain and add orange segments.
• Close bag tightly and shake till lettuce is well coated.
• Arrange in bowl, sprinkle almonds over top.
• Serve.

MIXED GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS

Steps:

• Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
• Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.

MANDARIN ORANGE AND GREEN SALAD

Steps:

• In small pan over medium-low heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar is dissolved. Watch carefully as they burn easily.
• Cool and stir in airtight container.
• Mix dressing ingredients and chill.
• Mix lettuces, celery and green onion in large salad bowl.
• Just before serving, add almonds and oranges, and toss with dressing.

GREEN BEAN AND ORANGE SALAD

Steps:

• Cook 1 1/2 pounds green beans in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry. Whisk 2 tablespoons each sherry vinegar and orange juice, 2 teaspoons dijon mustard and 1/2 teaspoon kosher salt in a large bowl; whisk in 1/4 cup olive oil. Add 1 thinly sliced shallot and let sit 10 minutes. Add the green beans, 2 heads torn frisée, the segments of 2 oranges and 1/3 cup chopped toasted pistachios; season with salt and pepper and toss.