Orange Walnut Gorgonzola And Mixed Greens Salad With Fresh Citrus Vinaigrette Food

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

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.

TOASTED WALNUT SALAD WITH MANDARIN ORANGES AND GORGONZOLA CHEESE

Steps:

• Melt butter in a sauce pan.
• Stir in walnut pieces and coat with butter.
• Stir for 4 minutes and remove from pan and set aside.
• Allow to cool to room temperature.
• Toss greens, mandarin orange segments and crumbled cheese.
• Toss with toasted walnuts and serve with raspberry vinaigrette salad dressing.

BEET, WALNUT AND GORGONZOLA SALAD

Steps:

• Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.
• Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.

GORGONZOLA AND TOASTED WALNUT SALAD

Steps:

• To toast walnuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until fragrant and golden brown. Remove walnuts from skillets and spread on plate to cool slightly.
• In blender or food processor, place 1/3 cup toasted walnuts and remaining dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
• In large bowl, toss remaining 1/3 cup toasted walnuts and salad ingredients. Pour dressing over salad mixture; toss gently until salad is evenly coated.

CITRUS VINAIGRETTE

Steps:

• combine all ingredients together and whisk until well incorporated.
• Drizzle 2-3 tsp of dressing over your salads.
• Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!

GREEN SALAD WITH ORANGE VINAIGRETTE

Steps:

• Combine spinach leaves, endive and radishes in large bowl. Place vinegar in small bowl. Gradually mix in oil. Add sugar and orange peel. Season to taste with salt and pepper. Pour dressing over salad and toss.
• Mound salad on large platter. Top with orange and avocados slices.

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.