Orange Strawberry Salad Food
ORANGE-STRAWBERRY SALAD
A colorful salad, indeed! Lovely as part of a brunch buffet or terrific as a side to grilled poultry or beef.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In tightly covered container, shake all dressing ingredients.
- Serve oranges and strawberries on salad greens. Serve with dressing.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 13 g, TransFat 0 g
STRAWBERRY AND MANDARIN SALAD
This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.
Provided by Jenn
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat a heavy-bottomed pan over medium heat. Stir the almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside.
- Whisk the vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss the spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle the toasted almonds over the salad to serve.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 17.7 g, Fat 12.4 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 319.8 mg, Sugar 14.1 g
THREE ORANGE STRAWBERRY SALAD
This salad is perfect for taking advantage of fresh local strawberries. You can use all navel oranges if you can't find the other varieties. Tip: Strain out some of the juice and use to sweeten iced tea.
Provided by muddwife
Categories Strawberry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash, hull and quarter strawberries. Place in medium bowl.
- Cut ends off an orange. Place orange cut side down and cut down outside edges removing peel and white pith. Repeat with other oranges.
- Cut orange sections from between membranes into bowl with strawberries. Squeeze juice out of membranes into bowl.
- Add brown sugar and stir.
- Cover and let sit for 30 minutes at room temperature.
- Chop mint and add to bowl. Stir to combine and serve immediately.
Nutrition Facts : Calories 139, Fat 0.5, Sodium 7, Carbohydrate 34.8, Fiber 5, Sugar 28, Protein 1.9
ORANGE AND STRAWBERRY SALAD WITH SORREL SYRUP
I was determined to transcribe at least one recipe off the TV from Gary Rhodes' "Cookery Year" which is currently showing here. And what better than dessert!
Provided by Missy Wombat
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the oranges by peeling then removing the pith.
- Segment the oranges.
- Trim the strawberries and then cut the strawberries ino halves.
- Combine the strawberries and oranges and place in the serving bowl and refrigerate until the last step.
- In a small pan, carefully heat the orange juice, strawberries and caster sugar so the sugar dissolves.
- Add the sorrel leaves and simmer for 15 minutes.
- Stir frequently.
- Once ready, sieve the strawberry syrup so that the syrup becomes smooth.
- You should have a pretty strawberry syrupy puree.
- Pour the syrup over the fruit salad and serve.
Nutrition Facts : Calories 235.9, Fat 0.7, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 58.7, Fiber 5.9, Sugar 50, Protein 2.7
STRAWBERRY-ORANGE PASTA SALAD
Creamy poppyseed dressing, mandarin oranges and fresh strawberries make for a refreshing twist on pasta salad.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h45m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt; drain. Cool.
- Mix dressing and mayo until blended. Add pasta and onions; toss to coat. Gently stir in fruit.
- Refrigerate 1 hour.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
ORANGE, STRAWBERRY AND KIWI SALAD (WW)
A refreshing fruit salad that is especially good at breakfast. If you prep it the evening before, don't add the mint until morning or it just kind of bitter. Yes, I learned that the hard way. ;) 1 WW point per serving.
Provided by Marg CaymanDesigns
Categories Strawberry
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a nonmetallic bowl, combine orange juice and honey. Add the fruits; toss to coat.
- Refrigerate, covered, until chilled, at least 1 hour. Sprinkle with mint before serving.
STRAWBERRY ORANGE SALAD WITH CARDAMOM SYRUP
A light refreshing salad that works equally well as a starter or dessert. This is easy peasy to make and has a wonderful combination of flavors. If you like your fruit salads extra saucy, just increase the sugar and water to 1/3 cup. If you can't find blood oranges, use additional common oranges instead.
Provided by justcallmetoni
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To prepare the syrup: Lightly crush the cardamom pods with a mortar and pestle or the back of a knife. Not too small as they will be strained from the syrup.
- Place water, sugar and cardamom in a small saucepan. Heat on medium for 2 or 3 minutes until the sugar is melted and the cardamom begins to infuse the simple syrup. You should not have any bubbling and the syrup should be translucent. Remove from heat and set aside.
- To prepare the salad: Wash and hull the strawberries. Halve or quarter the berries and place in bowl.
- Take the oranges and trim the tops so they will sit nicely on your cutting board. Trim down the side of the orange with a knife to remove the peel and all visible pith (white part. You are trying to keep as much of the orange flesh on the fruit. Split the orange in half and trim out white in the center. Cut orange halves into 4 to 6 segments depending on the size of the fruit. Place oranges in the bowl with the strawberries.
- Pour the syrup over the fruit salad and stir.
- Chill for a minimum of 30 minutes. If you are chilling longer, periodically mix to make sure all the fruit is in good contact with the syrup.
- Serve.
Nutrition Facts : Calories 142.6, Fat 0.4, Sodium 0.8, Carbohydrate 35.9, Fiber 5, Sugar 30.3, Protein 1.9
SPINACH, ORANGE & STRAWBERRY SALAD
Although it sounds a bit odd, it is delicious. This recipe can easily be divided by three to serve 4 instead of 12. My mother gave me this recipe but I only use 1/2 c of oil instead of 1 1/2 cups.
Provided by Nyteglori
Categories Strawberry
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- To prepare dressing, place salt, pepper, mustard and a few drops of oil into a bowl and whisk until smooth.
- Gradully add vinegar, oil, and orange concentrating - whisk until smooth.
- Put all salad ingredients in salad bowl and toss with dressing.
- Serve with blue cheese sprinkles.
Nutrition Facts : Calories 438.6, Fat 37.3, SaturatedFat 4.6, Sodium 42.6, Carbohydrate 26.9, Fiber 4.2, Sugar 21.1, Protein 3.9
STRAWBERRY ORANGE DUCK SALAD
petitfour has 2 great duck confit recipes here and either one of them will work well with this salad
Provided by chia2160
Categories Duck
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- dissolve cornstarch in orange juice, place in small saucepan and heat to thicken, remove from heat, add remaining dressing ingredients and cool.
- toss salad greens with strawberries and oranges.
- add dressing, toss.
- top salad with duck confit and walnuts.
Nutrition Facts : Calories 85.2, Fat 2, SaturatedFat 0.3, Sodium 1.1, Carbohydrate 17.1, Fiber 3.1, Sugar 12.1, Protein 1.3
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- Cut a slice off the top and bottom of each orange so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the orange in one hand and working over the serving bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Over a separate small bowl, firmly squeeze the remaining membranes to release all the orange juice.
- Add the lemon juice and brown sugar to the freshly squeezed orange juice and stir until the sugar is dissolved. Pour over the strawberries and orange segments and gently toss to combine. Sprinkle with fresh mint. Taste and add more lemon juice if necessary (the syrup should have a perfect balance of tart and sweet). Refrigerate for at least 30 minutes or up to six hours. Garnish with a sprig of fresh mint and serve in shallow bowls with spoons.
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- Bring 1 1/2 cups water and sugar to a boil. Cook just until clear, 2 to 3 minutes. Let syrup cool very briefly, then add 1/4 cup thinly sliced fresh basil leaves. Set aside to steep and cool.
- With a small, sharp knife, cut ends off oranges. Set 1 orange cut side down on a cutting board. Following its curve with the knife, slice off peel and white pith. Holding orange over a bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into bowl. Squeeze juice from membranes into bowl and discard membranes. Repeat with remaining oranges.
- Add strawberries to oranges and pour basil syrup over fruit. Refrigerate at least 30 minutes before serving.
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