Orange Lettuce Salad Food

ORANGE ROMAINE SALAD

Steps:

• In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
• Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

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.

ORANGE LETTUCE SALAD

Steps:

• In a salad bowl, toss the lettuce, onions and oranges; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, parsley, salt if desired, pepper and hot pepper sauce; shake well. Drizzle desired amount over salad; toss to coat. Sprinkle with almonds if desired. Refrigerate any remaining dressing.

ORANGE AND AVOCADO SALAD

Steps:

• Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out 3 tablespoons juice; reserve remaining juice for another use.
• In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper.
• In a large bowl, combine oranges, lettuce, avocado, and radishes. Drizzle with dressing as desired, and toss gently to combine. Serve immediately.

BATAVIA LETTUCE AND RADISH SALAD WITH ORANGES

Steps:

• Divide the lettuce into leaves, trim, rinse, spin dry and set aside some beautiful small leaves to line the salad bowl. Cut the remaining leaves into bite-sized pieces.
• Peel the oranges with a sharp knife, removing all of the white pith. Then cut out orange segments between the separating membranes, collecting the juice.
• Peel onion and cut into thin rings.
• Rinse radishes, trim and cut into thin slices.
• Mix vinegar with mustard. Season with salt, pepper and about 3 tablespoons orange juice. Whisk in the oil and combine with the lettuce, radish slices and onion rings.
• Line a salad bowl with reserved lettuce leaves, spread the prepared salad on top and sprinkle with the orange segments.

LETTUCE, ORANGE AND SPINACH SALAD RECIPE

Steps:

• To begin making the Lettuce, Orange And Spinach Salad recipe, take a big mixing bowl.
• Add lettuce, orange and spinach and mix everything well.
• Add all the dressings including lime juice, olive oil, salt, freshly ground black pepper, orange zest and fresh orange juice.
• Mix everything well and serve fresh. Serve Lettuce, Orange And Spinach Salad on its own or along with Cream Of Celery Soup for a light, healthy and delicious weekday dinner.

ORANGE, LETTUCE AND MANGO SALAD

Steps:

• In a shaker or in jar with a lid, shake well the ingredients for the dressing until a homogenous mixture is achieved.
• In large bowl, mix the ingredients for the salad and drizzle with the dressing.
• Serve immediately.
• Eat.

LETTUCE & FENNEL SALAD WITH ORANGE & MUSTARD DRESSING

Steps:

• Quarter, core and finely shred the fennel. A mandolin or the slicing balde of a food procesor works well.
• Whisk together the orange juice and Dijon mustard with salt and pepper, then whisk in the walnut oil. Pour the dressing over the fennel and leave to marinate for up to 24 hours.
• Tear the lettuce into bite-size pieces. Put in a large bowl, then tip in the fennel and dressing. Toss everything together and serve.

ORANGE-ONION LETTUCE SALAD

Steps:

• Arrange lettuce on six salad plates. Top with oranges and onion rings. In a small bowl, combine the remaining ingredients. Drizzle over salads; serve immediately.

EVERY-CITRUS SALAD WITH ALMONDS AND MANCHEGO

Steps:

• Combine orange juice and shallot in a medium bowl; set aside for 5 minutes. Whisk in maple syrup, mustard, salt, and pepper. Gradually whisk in oil until dressing is emulsified. Set aside.
• Cut away peel and pith of citrus and slice flesh into ½-inch-thick rounds.
• Layer radicchio and citrus rounds on a serving platter. Top with parsley, almonds, and cheese. Drizzle with dressing.

VIBRANT ORANGE & ARUGULA SALAD

Steps:

• First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they'll burn!), about 5 minutes. Transfer them to a bowl to cool.
• Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
• In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it's unpleasantly tart.
• Once you're ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.

ORANGE LETTUCE SALAD

Steps:

• Combine salad ingredients 1-2 hours before serving.
• Make dressing up to a day ahead or as close as 20 minutes before serving.
• Pour dressing over salad and toss lightly.
• Serve immediately.

ORANGE AND BEET SALAD

Steps:

• Cook the beets, covered, for 10 to 20 minutes or until tender in a pot of salted water . Drain and cool under cold running water. Peel the beets, then slice them thinly or cut them into small wedges (as in the picture). Place the beets in a bowl.
• In small bowl whisk together the olive oil, lemon juice, mustard, and cayenne. Add salt and pepper to taste. Pour over the beets and toss it all to coat.
• Peel and remove the skin and outer white membrane from the oranges. Cut the oranges into slices 1/4 inch thick or into wedges. The recipe can be prepared ahead to this point, covered and refrigerated for up to 8 hours. (Note that if you refrigerate it at this point to NOT add the oranges as the beets will make them discolor. They will taste fine but the salad will not look as appealing.)
• Arrange lettuce leaves on a serving platter or on individual serving plates. Arrange the beet salad and oranges on the lettuce. Sprinkle any remaining dressing on top and serve.

ORANGE & AVOCADO SALAD

Steps:

• To prepare vinaigrette: Puree cilantro, oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.
• To prepare salad: Slice both ends off oranges. With a sharp knife, remove the peel and white pith; discard. Working over a salad bowl, cut the segments from their surrounding membrane; discard the membrane. Add greens, avocado, onion and vinaigrette; toss to coat. (Refrigerate the extra dressing for up to 2 days.)

BOSTON LETTUCE SALAD WITH CREAMY ORANGE SHALLOT DRESSING

Steps:

• To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
• To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.

ORANGE AND ALMOND SALAD

Steps:

• Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
• In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.

LETTUCE SALAD WITH FRUIT RECIPE

Steps:

• Wash lettuce and spin dry.
• Cut fruit in bite size pieces.
• Combine dressing ingredients.
• Pour over lettuce and fruit and toss well.

SUMMER TOMATO, ONION & CUCUMBER SALAD

Steps:

• Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
• Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.
• Just before serving, add herbs and toss again.

MANDARIN ORANGE ROMAINE SALAD

Steps:

• Roast the almonds in a small frying pan over medium heat.
• Stir often until the nuts begin to brown, about 2 - 3 minutes. Watch them closely because they will char easily.
• Sprinkle with sugar if you wish.
• Cut the romaine lettuce into bite sized pieces and add to the salad bowl.
• Add the celery, onions, oranges and almonds.
• To make the salad dressing, combine all of the salad dressing ingredients in the jar. Shake well. The dressing can be stored in the refrigerator for future use.
• Serve the salad with the dressing.

BUTTER LETTUCE SALAD WITH ORANGES AND RED ONION DRESSING

Steps:

• Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add onion; marinate 30 minutes, stirring often. Divide lettuce among 4 plates. Top with orange slices. Ladle dressing with onion over.

BUTTER LETTUCE WITH FETA, ORANGES AND RED ONION

Steps:

• Make dressing by combining the orange juice, mustard, oregano and honey in a small bowl. Slowly whisk in the oil; season with salt and pepper. Mound the lettuce on 6 salad plates. Artfully top with the cheese, oranges, onion and nuts. Drizzle the salad with the dressing and serve. Recipe Options: Instead of butter lettuce, use leaf lettuce as the base for this salad. For a tangier taste, use half slices of peeled grapefruit in this salad. Instead of feta cheese, top the salad with nuggets of soft goat cheese.

ROMAINE-ORANGE SALAD

Steps:

• Whisk 1/3 cup orange juice, the juice of 1 lemon, 2 tablespoons sugar, 1/2 teaspoon orange zest and a pinch each of cinnamon and salt in a bowl. Toss with 3 sliced romaine lettuce hearts, 1 bunch sliced radishes and 4 segmented oranges; drizzle with olive oil.