Ribbon Salad With Orange Vinaigrette Food

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RIBBON SALAD WITH ORANGE VINAIGRETTE



Ribbon Salad with Orange Vinaigrette image

Zucchini, cucumbers and carrots are peeled into "ribbons" for this citrusy salad. We like to serve it for parties and special occasions. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 17

1 medium zucchini
1 medium cucumber
1 medium carrot
3 medium oranges
3 cups fresh baby spinach
4 green onions, finely chopped
1/2 cup chopped walnuts
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup golden raisins, optional
VINAIGRETTE:
1/4 cup olive oil
4 teaspoons white wine vinegar
1 tablespoon finely chopped green onion
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips., Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve zest and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange zest and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette.

Nutrition Facts : Calories 162 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

VEGGIE RIBBON SALAD



Veggie Ribbon Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 large carrot
1 large yellow squash
1 large zucchini
8 thick asparagus, very thinly sliced on a long bias
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon thinly sliced fresh chives

Steps:

  • Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
  • Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
  • Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

ORANGE VINAIGRETTE



Orange Vinaigrette image

A low-fat vinaigrette recipe

Provided by Candice

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 5

¼ cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon-style prepared mustard
2 teaspoons honey
⅛ teaspoon cracked black pepper

Steps:

  • In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 96 mg, Sugar 5.5 g

ORANGE CITRUS VINAIGRETTE



Orange Citrus Vinaigrette image

This is a delightful salad dressing. It tastes great through any season.

Provided by Stephanie C.

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 10

Number Of Ingredients 7

⅔ cup rice wine vinegar
⅓ cup orange juice
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon honey

Steps:

  • Whisk together the vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl; store in refrigerator.

Nutrition Facts : Calories 32.4 calories, Carbohydrate 2 g, Fat 2.7 g, Protein 0.1 g, SaturatedFat 0.4 g, Sodium 38 mg, Sugar 1.3 g

GARDEN SALAD WITH ORANGE-DIJON VINAIGRETTE



Garden Salad with Orange-Dijon Vinaigrette image

Provided by Rachael Ray : Food Network

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 12

1/4 cup orange marmalade
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
3 tablespoons red wine vinegar
1/3 to 1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 large or 3 small romaine hearts, chopped
3 to 4 celery ribs, chopped
1/2 seedless cucumber, sliced
1 small red onion, chopped or thinly sliced
2 ripe tomatoes, chopped
1/4 cup fresh herb or herbs: parsley, basil, dill, tarragon - whatever is on hand, optional

Steps:

  • In a large serving bowl whisk together the marmalade, mustard, Worcestershire, red wine vinegar, extra-virgin olive oil, and salt and pepper, to taste. Add the lettuce, celery, cucumber, onions, tomatoes and herbs, if using. Toss and adjust seasoning. Serve.

BEEF AND ORANGE SALAD WITH RED ONION MUSTARD VINAIGRETTE



Beef and Orange Salad with Red Onion Mustard Vinaigrette image

Categories     Salad     Beef     Mustard     Onion     Broil     Quick & Easy     Orange     Lettuce     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 1/2 tablespoons red-wine vinegar
1 tablespoon Dijon-style mustard
1/4 cup olive oil
2 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh parsley leaves
3/4 pound sirloin steak, about 1 inch thick
1 garlic clove, halved
Boston lettuce, shredded, for lining the plates
1 navel orange, peeled, the zest and pith cut away with a serrated knife and the sections cut away from the membranes

Steps:

  • In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Stir in the onion and the parsley. Rub the steak with the garlic, discard the garlic, and sprinkle the steak with salt and pepper to taste. Broil the steak on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat and let it stand for 5 minutes. Divide the lettuce between 2 plates, arrange decoratively on the top the steak, sliced thin diagonally, and the orange sections, and drizzle some of the dressing over each salad. Serve the remaining dressing separately.

CRAB SALAD WITH ORANGE VINAIGRETTE



Crab Salad With Orange Vinaigrette image

I found this recipe a few years ago in the newspaper... I absolutely adore it. It is simple and fresh and sure to impress your guests!

Provided by hollyfrolly

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 cups orange juice, fresh squeezed
1/4 cup champagne vinegar
1/2 cup extra virgin olive oil
2 tablespoons thyme, fresh, chopped
2 teaspoons garlic, fresh, minced
4 tablespoons basil, fresh, chopped
salt
pepper
2 lbs crabmeat, jumbo lump, shells removed
1 lb spinach, fresh, washed, baby
1/2 cup walnuts, toasted
1 orange, peeled, segmented
1/4 cup red onion, diced

Steps:

  • Vinaigrette:.
  • Place a medium sauce pot over medium-high heat. Add the orange uice and reduce by half.
  • Remove from heat and place in refrigerator to cool.
  • Once the orange juice reduction is cool, place in a medium mixing bowl with champagne vinegar, olive oil, basil, thyme, and garlic.
  • Whisk together and season to taste with salt and pepper.
  • Set aside.
  • Salad:.
  • In a medium mixing bowl combine the spinach, toasted walnuts and red onion.
  • Place the crab meat in the center of the spinach salad.
  • Drizzle the vinaigrette around and lightly over the salad and serve.

Nutrition Facts : Calories 657.5, Fat 38.8, SaturatedFat 5, Cholesterol 95.2, Sodium 1988.1, Carbohydrate 31.1, Fiber 5, Sugar 20, Protein 48.8

TREVISO SALAD WITH ORANGE VINAIGRETTE AND MANCHEGO



Treviso Salad with Orange Vinaigrette and Manchego image

Can't find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Provided by Mary Frances Heck

Yield Makes 8 to 10 servings

Number Of Ingredients 10

1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh orange juice
4 teaspoons honey
4 teaspoons red wine vinegar
Kosher salt, freshly ground pepper
1 pound Treviso, cut through the core into thin wedges
1/2 cup toasted chopped walnuts
1 4-ounce wedge Manchego cheese
1/4 cup coarsely chopped flat-leaf parsley
1 teaspoon finely grated orange zest

Steps:

  • Whisk oil, orange juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.
  • Add Treviso to bowl with vinaigrette; toss to coat. Divide among plates. Scatter walnuts over. Using a vegetable peeler, shave cheese onto salads. Garnish with parsley and orange zest.

THREE BEAN SALAD WITH ORANGE VINAIGRETTE



Three Bean Salad With Orange Vinaigrette image

The original recipe comes out of one of my vegetarian cookbooks. I've played with the dressing over the years and scaled it up to work more easily with canned beans. Less than 5 minutes to put it together, this is a sure fire addition to summer barbeques and potlucks.

Provided by justcallmetoni

Categories     Black Beans

Time 5m

Yield 8 serving(s)

Number Of Ingredients 10

1/4 cup orange juice concentrate, thawed
2 tablespoons water
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon fresh thyme leave
1/4 teaspoon black pepper
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can garbanzo beans
1 small red onion, finely chopped

Steps:

  • Drain and rinse beans and place in large container. Add red onions.
  • Whisk together remaining ingredients in a separate bowl and add to the beans.
  • Serve at room temperature.

Nutrition Facts : Calories 201.3, Fat 1.1, SaturatedFat 0.2, Sodium 175.1, Carbohydrate 38, Fiber 9.9, Sugar 4, Protein 11

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