CITRUS-WALNUT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Using a small sharp knife, cut the ends off the blood oranges and 3 tangerines, then cut away the peel and white pith. Working over a medium bowl, cut along both sides of each membrane to remove the segments, letting them drop into the bowl; discard any seeds. Squeeze the juice from the remaining tangerine into a small bowl to get about 2 tablespoons.
- Preheat the oven to 400 degrees F. Toss the walnuts with 1 tablespoon olive oil, 1/2 teaspoon pink peppercorns and a pinch of salt on a rimmed baking sheet. Bake until golden brown, 10 to 12 minutes. Let cool.
- Meanwhile, make the dressing: Add the vinegar, mustard, 1/4 teaspoon pink peppercorns and a pinch of salt to the bowl with the tangerine juice and whisk to combine. Slowly drizzle in the remaining 1/4 cup olive oil, whisking to combine; season with salt.
- Combine the frisée, endives, radicchio, parsley and blood orange and tangerine segments in a large bowl. Pour in the dressing and toss; season with salt. Top with the toasted walnuts and remaining 1 teaspoon pink peppercorns.
ORANGE-WALNUT SALAD
Get great flavor with our Orange-Walnut Salad recipe. Crisp greens, cucumbers, mandarin oranges and walnuts come together in this Orange-Walnut Salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
ORANGE WALNUT SALAD (PAULA DEEN)
This is as pretty as it is easy. The sweet and sour salad dressing would be delicious on a variety of other salads as well. Paula Deen made this on Food Network and it looked so delicious I had to try it right away! This recipe is large enough for a big dinner party, but don't be afraid to rescale for a smaller group.
Provided by SharleneW
Categories Citrus
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In large salad bowl, combine lettuce, spinach, oranges and onion.
- Melt butter and sauté walnuts until lightly browned (this will just take 2 or 3 minutes).
- Sprinkle over lettuce mixture.
- To make dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator.
- Shake again before serving.
- Hint: To cut oranges so there is no membrane--cut peel and outer membrane off with paring knife.
- Cut orange in half across segments.
- Slip knife around and free each segment from membrane.
ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE
A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!
Provided by FAITHFUL96
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g
ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE
You can use a lot of oranges for this recipe: Minneolas, tangerines, navels. You can also use tangerines if you prefer - whatever looks best at the supermarket. This is fun because you candy the nuts and clean the caramel off the pan by using it to make a tasty dressing. The sweetness is so good with the walnuts and bitter greens. Use endive, chicory, escarole, radicchio or whatever other bitter greens are good. Want to be dairy-free? Simply omit the blue cheese.
Provided by Alex Guarnaschelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
- Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
- To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
- Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.
WALNUT ORANGE SALAD DRESSING
This is a great dressing to serve over greens, chicken salad, even fruit! Adapted from That's My Home.
Provided by Sharon123
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Place walnuts, garlic, vinegar, lemon juice, honey, dill, pepper, salt and orange juice in a blender container. Process until smooth.
- With blender running, slowly pour the oil through hole in lid. Process until emulsified. Serve over salad. Enjoy!
CANDIED WALNUT ORANGE SALAD
Make and share this Candied Walnut Orange Salad recipe from Food.com.
Provided by Marsha Hamner
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and mandarine orange juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
- In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside
- Chop lettace. Mix all ingredients together.
- Drizzle 2 tablespoons of dressing on top of each salad and serve.
Nutrition Facts : Calories 336.9, Fat 26.8, SaturatedFat 2.9, Sodium 9.1, Carbohydrate 24.1, Fiber 7.4, Sugar 13.8, Protein 6.8
CITRUS WALNUT SALAD
I created this salad as a nice fresh side to a light summer meal. Easy to change or customize for different tastes. You can plate the salad individually for a nice presentation.
Provided by dana_shmana
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
- Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
- Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
- Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
- Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
- Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
- Drizzle dressing over salad.
Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.7 g, Cholesterol 16.7 mg, Fat 41 g, Fiber 5 g, Protein 6.9 g, SaturatedFat 8 g, Sodium 510.1 mg, Sugar 22.8 g
FENNEL, ORANGE AND WALNUT SALAD
Salad of fennel and oranges is typically Italian and dates back to the time of the Roman legionnaires. For my taste, the addition of the walnuts makes the dish, with their slightly bitter skins contrasting nicely with the sweetness of the orange and slightly licorice flavor of the fennel. I recommend the use of blood oranges if you can (adding to the attractiveness as well as the flavor), but regular oranges will work well, too. Cooking time is marination/cooling time in the refrigerator.
Provided by FlemishMinx
Categories Oranges
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Remove the tough outer leaves of the fennel, cut off the tops and discard; cut each bulb in half and cut out the cores (and discard them too).
- Lay each fennel half in turn on cutting board (cut, flat side down) and slice as thinly as possible; transfer to a large mixing bowl.
- Slice one orange in half (horizontally) and juice one of the halves, setting juice aside.
- Slice the remaining 1 1/2 oranges horizontally; remove the peel from each slice, then separate the individual sections (you should end up with thin triangles) which then are added to the fennel slices.
- In a small bowl, whisk together the lemon juice, reserved orange juice, olive oil, salt and pepper.
- Pour over the fennel and oranges and mix well; allow to marinate at least 30 minutes and preferably one hour in the refrigerator.
- Just before serving, sprinkle the walnut pieces over the salad and mix well.
Nutrition Facts : Calories 144.7, Fat 8.3, SaturatedFat 0.9, Sodium 61.1, Carbohydrate 17.7, Fiber 5.7, Sugar 6.5, Protein 3.2
ORANGE, WALNUT & SPINACH SALAD
With crunchy red onions, sweet mandarin orange slices and toasted walnuts, this spinach salad is as delicious to look at as it is to eat!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 2 cups each
Number Of Ingredients 6
Steps:
- Toss spinach with oranges, onions and nuts in large bowl.
- Whisk reserved orange liquid, vinegar and oil until blended. Add to salad; toss to coat.
- Serve immediately.
Nutrition Facts : Calories 280, Fat 24 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
ORANGE, SPICED WALNUT AND DRIED CRANBERRY SALAD
Categories Salad Vegetarian Wheat/Gluten-Free Cranberry Orange Dried Fruit Walnut Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Line baking sheet with parchment paper. Mix first 5 ingredients in large bowl to blend. Add nuts; toss to coat well. Strain nuts, reserving liquid. Transfer nuts to baking sheet. Sprinkle nuts with sugar. Bake until golden brown, about 17 minutes. Cool completely.
- Whisk 3/4 cup water, cranberry juice and reserved liquid from nuts in medium saucepan to blend. Stir in dried cranberries. Bring to boil. Reduce heat to medium-low and simmer until cranberries soften and liquid is reduced to thin syrup, about 20 minutes. (Can be made 3 days ahead. Store nuts airtight at room temperature. Cover and chill cranberry mixture.)
- Arrange orange slices on platter. Spoon cranberry mixture over. Sprinkle nuts over. Garnish with mint, if desired.
ORANGE, WALNUT AND GOAT CHEESE SALAD
Absolutely delicious salad -- from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. NOTE: You can add thin slices of grilled or broiled chicken breast for a complete meal!
Provided by Pianolady
Categories Chicken
Time 19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°.
- Spread the walnuts on a small baking sheet and toast until fragrant and lightly colored -- 5 to 6 minutes.
- Set aside until cooled slightly.
- Cut away the peels from the oranges, leaving no white pith.
- Hold the oranges over a small bowl and segment them, catching any juices.
- In a large bowl, combine the greens, orange segments and shallot rings.
- In a small bowl, combine the oil, vinegar, salt, pepper, sugar and 2 Tablespoons of the reserved orange juice. Whisk to combine.
- Taste, and adjust the seasoning if necessary.
- Drizzle the dressing over the salad, tossing to coat it evenly.
- Add the goat cheese and chopped walnuts, and toss gently to combine.
- Season lightly with salt and pepper if desired, and serve immediately.
Nutrition Facts : Calories 344, Fat 31, SaturatedFat 6.3, Cholesterol 9.8, Sodium 226.8, Carbohydrate 12.3, Fiber 2.6, Sugar 8, Protein 7
MOROCCAN ORANGE-WALNUT SALAD (ZWT II)
Another recipe I stumbled across & fell in love with on a search for something else. My recipe source is "The New Enchanted Broccoli Forest" by Mollie Katzen. Recipes w/10 min prep times always get my attention (esp ones w/flavor combos like this one!) & the serving method sounded like so much fun to do w/your family or at a dinner party w/friends. :-)
Provided by twissis
Categories Fruit
Time 10m
Yield 4-6 salads, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel & section oranges using a sharp paring knife or serrated knife. (To do this, 1st cut off the polar ends of the peel & then slice the peel off the sides. W/a gentle sawing motion, cut in 1 side of the membrane & out the other, releasing ea orange section in a bowl. Squeeze all excess juice from the remaining membrane into the bowl as well & pick out seeds, if necessary.) Discard membrane.
- Drizzle honey & sprinkle cinnamon into the orange slices. Stir gently to mix, cover & set aside till serving time.
- Just b4 serving, toss greens in a lrg bowl w/onion, radishes & olive oil. Season to taste w/salt & freshly ground pepper.
- TO SERVE: Bring orange sections, tossed greens & walnuts to the table in separate containers. Let ea person assemble his or her own salad by piling some greens on a plate, spooning over some oranges-au-jus & sprinkling a few walnuts on top.
Nutrition Facts : Calories 522.2, Fat 39.7, SaturatedFat 4.6, Sodium 5.9, Carbohydrate 42.3, Fiber 9.1, Sugar 31.5, Protein 7.2
ORANGE, WALNUT & STILTON SALAD
This light, sweet and salty salad with crumbled blue cheese makes a great no cook midweek supper with crusty bread
Provided by Good Food team
Categories Lunch, Main course
Time 15m
Number Of Ingredients 5
Steps:
- Empty the salad bags into a large bowl. Peel the oranges over a small bowl to catch the juices; then, over the same bowl, cut the segments from the pith. Whisk the walnut oil into the orange juice, season, and pour over the salad leaves. Toss the salad, then arrange on a large platter. Scatter over the orange segments, walnuts and stilton.
Nutrition Facts : Calories 356 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
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