Mixed Fruit And Spring Greens With White Chocolate Orange Vinaigrette Food

MIXED GREENS WITH ORANGE JUICE VINAIGRETTE

Steps:

• In a small bowl, whisk the first six ingredients. Place salad greens in a large bowl. Drizzle with vinaigrette; toss to coat.

MIXED GREENS WITH ORANGE-GINGER VINAIGRETTE

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. In a large bowl, toss greens with 1/4 cup vinaigrette; transfer to a serving dish. Top with oranges and onion. Serve immediately with remaining vinaigrette.

MIXED GREENS WITH CRANBERRY VINAIGRETTE

Steps:

• In small bowl, beat all vinaigrette ingredients except cranberries with wire whisk until smooth. Stir in cranberries.
• In serving bowl, toss all salad ingredients with vinaigrette just before serving.

SPRING GREENS WITH CITRUS VINAIGRETTE

Steps:

• Make vinaigrette: In a small bowl, whisk together the vinaigrette ingredients until fully blended. If making vinaigrette ahead of serving time, cover and chill until ready to use.
• Place chilled salad greens in serving bowl.
• Sprinkle salad greens with feta, red onion, sliced almonds,cranberries and top with orange slices. When ready to serve, whisk the vinaigrette well to mix, then drizzle over salad, and toss to coat. Enjoy!

MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE

Steps:

• In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
• In serving bowl, toss vinaigrette and all Salad ingredients just before serving.

MIXED FRUIT, SPRING GREENS W. WHITE CHOCOLATE-ORANGE VINAIGRETTE

Steps:

• Drain mandarin oranges and reserve juice. In a large bowl, combine salad greens and fruit.
• Dressing:.
• Over medium-low heat in a small saucepan, combine vinegar, 1/3 cup reserved Mandarin juice, salt, and sugar.
• Gently heat until sugar is dissolved.
• Remove from heat.
• Stir in white chocolate until melted. Set aside to cool.
• Do not refrigerate, as white chocolate will set.
• Before serving, slowly whisk in olive oil.

MIXED GREENS WITH RASPBERRY VINAIGRETTE

Steps:

• Rinse lettuces, spin dry, pick over and tear into smaller pieces as needed.
• Rinse tomatoes and halve.
• Pick over the raspberries.
• Mix both vinegars with mustard, sugar and salt and pepper to taste. Whisk in the oil.
• Mix all salad ingredients with the vinaigrette and arrange on plates.

MIXED FRUIT AND SPRING GREENS WITH WHITE CHOCOLATE-ORANGE VINAIGRETTE

Steps:

• Drain Mandarin oranges and reserve juice. In a large bowl, combine salad greens and fruit. Set aside.
• To make the dressing, in a small saucepan over medium-low heat, combine vinegar, 1/3 cup reserved Mandarin juice, salt, and sugar. Gently heat until sugar is dissolved. Remove from heat. Stir in white chocolate until melted. Set aside to cool. Do not refrigerate, as white chocolate will set.
• Before serving, slowly whisk in olive oil. Spoon desired amount over salad and toss. Serve remaining dressing on side.

SALAD GREENS WITH ORANGES, STRAWBERRIES AND VANILLA VINAIGRETTE

Steps:

• Mix oil. vinegar, vanilla extract, salt, sugar and ground black pepper in small bowl with wire whisk until well blended.
• Toss greens with oranges, strawberries and pecans n large bowl (or divide among individual serving plates). Serve with vanilla vinaigrette.

MIXED GREENS, ORANGES, AND ENDIVE WITH ORANGE VINAIGRETTE

Steps:

• Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil; season to taste with freshly ground pepper.
• Using small knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release orange segments into bowl. Add greens and endive to bowl with oranges. Drizzle dressing over salad and toss to coat. Season to taste with salt and pepper.

GREEN CHOCOLATE SLIMEDOO

Steps:

• Make a ganache. In a non-reactive double boiler set over medium-low heat, bring the cream, sugar, and butter to a boil. Meanwhile, chop the chocolate into small chunks - a serrated knife works best for this.
• Add the chocolate chunks to the cream mixture in the double boiler, whisking, until it is melted and incorporated into the cream. Finally, add the food coloring until it is the desired shade of green.
• Keep mixture warm in a fondue pot near the door. Set out the fruit and the pretzels for dipping with long wooden skewers next to the fondue pot. Guests can dip their pretzels or fruit into the fondue and then roll them in the candy sprinkles, if desired.

MIXED GREENS WITH MANGO VINAIGRETTE

Steps:

• Make the vinaigrette: Peel the mango, and slice sides away from pit; use a paring knife to remove the peel. Slice one side into 1/8-inch-thick slices, and reserve. Chop remaining half, place in blender with lemon juice, and puree until smooth. Transfer to a medium bowl, and whisk in olive oil. Add red-pepper flakes, and season with salt and pepper.
• Combine lettuce, frisee, mango slices, and cucumber slices in a large bowl, and toss to combine. Toss with a few spoonfuls ofmango vinaigrette.

SPRING GREENS WITH FRUIT, GOAT CHEESE, AND CRANBERRY-ORANGE VINAIGRETTE

Steps:

• In a shallow serving dish, arrange the salad greens, strawberries, and onion.
• In a small bowl, whisk together the dressing ingredients. Pour over the salad.
• Sprinkle the goat cheese on the salad. Serve immediately for the best texture.
• Nutrition Information
• (Per serving)
• Calories: 101
• Total fat: 2.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.5g
• Cholesterol: 3mg
• Sodium: 42mg
• Carbohydrates: 20g
• Fiber: 3g
• Sugars: 16g
• Protein: 3g
• Calcium: 57mg
• Potassium: 284mg
• Dietary Exchanges
• 1/2 fruit
• 1 other carbohydrate
• 1/2 fat