Romaine Salad With Oranges Pecans Food

ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE

Steps:

• Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

MANDARIN PECAN SALAD

Steps:

• Divide the romaine, oranges, pecans and cranberries between two salad plates. In a blender, combine the oil, honey, vinegar, mustard, salt and onion powder; cover and process until smooth. Stir in poppy seeds. Drizzle over salads.

ORANGE ROMAINE SALAD

Steps:

• In a large bowl, combine romaine, oranges and onion. Combine remaining ingredients; pour over salad and toss to coat. Serve immediately.

ORANGE ROMAINE SALAD

Steps:

• In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
• Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

STRAWBERRY ROMAINE SALAD II

Steps:

• In a large bowl, mix the romaine lettuce, red onion, strawberries, and mandarin oranges.
• In a medium bowl, whisk together the mayonnaise, cherry juice, honey, poppy seeds, and lemon juice. Pour over the lettuce mixture, and toss to coat.

ROMAINE WITH ORANGES

Steps:

• In a large salad bowl, toss the romaine, oranges and onion. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Cover and refrigerate until chilled; toss before serving.

ROMAINE AND MANDARIN ORANGE SALAD WITH POPPY SEED DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.
• To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.

ORANGE PECAN SALAD

Steps:

• Toss oranges, lettuce and pecans in a large salad bowl; set aside. Combine yogurt and mayonnaise; pour over salad just before serving.

CRUNCHY ROMAINE SALAD

Steps:

• Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
• Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
• Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.

ROMAINE-ORANGE SALAD

Steps:

• Whisk 1/3 cup orange juice, the juice of 1 lemon, 2 tablespoons sugar, 1/2 teaspoon orange zest and a pinch each of cinnamon and salt in a bowl. Toss with 3 sliced romaine lettuce hearts, 1 bunch sliced radishes and 4 segmented oranges; drizzle with olive oil.

ROMAINE WITH ORANGES AND PECANS

Steps:

• Place lettuce, pecans and oranges in salad bowl.
• Combine dressing ingredients in a blender and blend until well mixed.
• Make ahead and refrigerate until ready to toss with salad.
• Use extra dressing for dip with fresh fruit!

ROMAINE & ORANGE SALAD WITH LIME DRESSING

Steps:

• In a small bowl, whisk the first six ingredients. In a large bowl, combine romaine and onion. Drizzle with dressing; toss to coat. Top with mandarin oranges. Serve immediately.

TOSSED ROMAINE AND ORANGE SALAD

Steps:

• Prepare the dressing by whisking together the orange juice, olive oil, vinegar, pepper and salt; set aside.
• In a large bowl, combine the romaine and oranges.
• Add enough dressing to coat and toss well.
• Sprinkle with almonds and serve.

ROMAINE SALAD WITH ORANGES & PECANS

Steps:

• Place lettuce, oranges & pecans in salad bowl. Combine white wine vinegar, oil, sugar, salt, red onion, dry mustard & water in a blender. Blend until well mixed. Make dressing ahead of time & refregerate until ready to toss salad.

MANDARIN ORANGE SALAD WITH SUGARED PECANS

Steps:

• For sugared pecans: combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling. Boil for 1 minute. Add pecans and coat well. Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes. Cool completely and store in air-tight container.
• For dressing: combine all ingredients and refrigerate for 1 hour.
• For salad: combine ingredients, adding pecans and oranges last. Add dressing and gently toss.
• Preparation time does not include cooking pecans.

ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE

Steps:

• Toast nuts over low heat in a small skillet until crisp and fragrant.
• Place romaine in salad bowl and scatter the red onions down over the greens.
• In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined.
• Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

ROMAINE SALAD WITH AVOCADO AND ORANGES

Steps:

• With a paring knife remove the skin and pith from the oranges.
• Working over a large salad bowl to catch the juices, cut out the orange segments. Set aside.
• Add the lemon juice, oil, mustard, and salt to the juice, whisking to blend.
• Add the lettuce and scallions, tossing well. Add the avocado and toss gently to combine.