Orange Salad With Cinnamon Dressing Food

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ORANGE SALAD WITH CINNAMON DRESSING



Orange Salad with Cinnamon Dressing image

Simple salad made of greens and oranges with simple dressing made of cream cheese, cinnamon, and other flavors. Can even be served as dessert!

Provided by Allison S.F.

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 8

8 seedless oranges, peeled and sliced into circles
4 cups mixed salad greens
1 teaspoon orange zest, or to taste
1 (8 ounce) package cream cheese, at room temperature
⅓ cup orange juice
1 tablespoon honey
2 teaspoons grated orange zest
¾ teaspoon ground cinnamon

Steps:

  • Arrange orange slices and salad greens on serving plates. Sprinkle 1 teaspoon orange zest among the salads.
  • Beat cream cheese, orange juice, honey, 2 teaspoons orange zest, and cinnamon together in a bowl until smooth. Spoon dressing onto each salad.

Nutrition Facts : Calories 161.3 calories, Carbohydrate 16.4 g, Cholesterol 30.8 mg, Fat 10 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 6.2 g, Sodium 90.1 mg, Sugar 12.3 g

ORANGE FRUIT SALAD WITH CINNAMON



Orange Fruit Salad with Cinnamon image

Make and share this Orange Fruit Salad with Cinnamon recipe from Food.com.

Provided by evelynathens

Categories     Oranges

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 navel oranges
1 tablespoon sugar
1/2 teaspoon cinnamon
1 tablespoon orange flower water
1/2 cup walnuts or 1/2 cup almonds, coarsely chopped
fresh mint leaves

Steps:

  • Using a small, sharp knife, peel the oranges, removing all the bitter, white pith.
  • Slice the oranges crosswise about 1/3 inch thick.
  • Arrange them in a shallow serving dish and sprinkle with the sugar, cinnamon and orange flower water.
  • Garnish with the chopped nuts and mint leaves.

ORANGE SALAD



Orange Salad image

You don't need salt to bring out the fantastic flavor of this zesty salad from our Test Kitchen. A dash of spices and minced cilantro add to its somewhat exotic appeal. TIP: To easily peel the oranges, cut off both ends and stand the orange upright on a cutting board. Cut downward in vertical strips following the curve of the orange to remove the peel.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons white wine vinegar
3/4 teaspoon sugar
1/8 to 1/4 teaspoon ground cumin
Dash each paprika, curry powder, ground cinnamon and pepper
2 small navel oranges, peeled and sliced
2 slices red onion, quartered
1 tablespoon minced fresh cilantro

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, cumin, paprika, curry, cinnamon and pepper; shake well. Place oranges and onion in a shallow bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cilantro. Serve with a slotted spoon.

Nutrition Facts : Calories 117 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

MOROCCAN ORANGE SALAD



Moroccan Orange Salad image

Juicy oranges, crunchy almonds, smooth and luscious dates...and with a cinnamon/orange "dressing" over all, this fruit salad is beyond delicious.

Provided by A Messy Cook

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 oranges, peeled
4 pitted chopped dates
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 tablespoon powdered sugar (optional)
1/4 cup slivered almonds
1 cup orange juice

Steps:

  • Slice oranges into bite-size chunks; place into bowl with chopped dates.
  • Add lemon juice, cinnamon, and sugar (if using) and toss to coat fruit.
  • Stir in almonds and pour orange juice over all.
  • Cover and refrigerate, and serve chilled.

ORANGE AND RADISH SALAD



Orange and Radish Salad image

The marriage of radish and orange punches way above its weight as a salad. This version is based on one James Beard collected. Alice Waters, the founder of Chez Panisse, has a recipe, too. So does Paula Wolfert, who dedicated her nine cookbooks to Mediterranean cuisine. Their inspiration came from countless Moroccans who have this salad in regular rotation, often with orange flower water. This recipe leaves it out, opting for a simpler but still refreshing salad that requires careful, precise preparation of the oranges and the radishes to make it shine. If you like, add a pinch of cinnamon to the dressing or sprinkle a bit on top.

Provided by Kim Severson

Categories     brunch, lunch, salads and dressings, appetizer, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

1/3 cup fresh lemon juice (from 2 lemons)
2 tablespoons granulated sugar
Flaky sea salt
4 large oranges (preferably a mix of Cara Cara and navel oranges), peeled, pith completely removed, citrus sliced into rounds, deseeded and chilled, plus fresh orange zest for garnish if desired
1 bunch red radishes, cut into thin matchsticks and chilled

Steps:

  • Combine lemon juice, sugar and ¼ teaspoon salt in a jar. Twist on the lid and shake until the sugar and salt dissolve; chill dressing thoroughly.
  • When ready to serve, simply arrange the orange rounds on a serving dish or individual plates, top with a pretty pile of radish matchsticks and drizzle with the dressing. Grate a bit of orange zest on top, if desired, and serve with the tiniest bit of flaky sea salt for finishing, if you like - but that exact amount is best left to individual diners.

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