Salmon Spinach Mandarin Orange Salad Food

MANDARIN ORANGE SPINACH SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Set aside. In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated, 5-7 minutes. Spread on foil to cool completely., In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat.

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS

Steps:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.

MANDARIN ORANGE SPINACH SALAD

Steps:

• In a jar, combine all ingredients for the dressing.
• Shake well and refrigerate for at least one hour to blend flavours.
• (I make it the night before) In a heavy skillet, cook almonds and sugar over medium heat until sugar melts and coats almonds, stirring frequently.
• Cool.
• Break apart if necessary.
• In large bowl, combine spinach, celery and green onions.
• Just before serving, add almonds and orange segments.
• Toss gently.
• Pour dressing over salad and toss.
• P.S.I always double the amount of almonds because they really add a wonderful flavour to the salad-- and because some mysteriously disappear before they make it to the salad!

SALMON, SPINACH MANDARIN ORANGE SALAD

Steps:

• Divide spinach between two plates
• Arrange salmon, orange segments and blackberries, scallions, and pumpkin seeds over the spinach on each plate
• Whisk together lime juice, sesame oil, and honey, and drizzle over each salad.

SPINACH AND MANDARIN ORANGE SALAD

Steps:

• Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour.
• Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
• Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.

MANDARIN ORANGE AND SPINACH SALAD

Steps:

• In jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 hour.
• In skillet, cook almonds and sugar over medium low heat until sugar melts and coats almonds, stirring frequently. Cool; break apart.
• Combine the rest of the salad ingredients.
• Toss with dressing and top with almonds--I prefer to top the salad, and at the last minute, as opposed to tossing the almonds in the salad to keep the sugar from being "washed off" by the dressing.

MANDARIN ORANGE SALAD

Steps:

• In a jar or salad dressing container, combine the 1/4 cup oil, 2 Tbs sugar, 2 Tbs vinegar, 1/2 tsp salt, a dash of pepper and a dash of hot sauce. Whisk to combine and stir up / shake right before serving as the oil and vinegar will separate.
• Heat a dry pan over medium high heat on your stovetop. Add 1/4 cup sliced almonds to the pan and move pan in circular motions so the nuts move around and get toasted evenly. Keep an eye on the almonds so they don't burn! Once toasted and fragrant, transfer the toasted nuts to a cup or plate until you're ready to assemble your salad.
• Combine 16 oz fresh spinach with 1 15oz can drained mandarin oranges in a large salad bowl. Add the toasted almonds to the salad. Add as much dressing as desired to the salad and toss to evenly coat the spinach leaves.
• Serve immediately!

SWEET SPINACH AND MANDARIN ORANGE SALAD

Steps:

• In a blender, combine the orange juice concentrate, sugar, vinegar, onion and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Refrigerate for at least 1 hour or until chilled., On salad plates, arrange the spinach, mandarin oranges and almonds. Drizzle with dressing.

SPINACH SALAD WITH GRILLED SHRIMP AND MANDARIN ORANGES

Steps:

• Drain and reserve the liquid from the oranges; set the oranges aside to chill in the fridge.
• Combine the juice from the oranges, wine, soy sauce, hoisin sauce, ginger and garlic in a small dish; stir until well combined.
• Place clean shrimp in a re-closeable storage bag; pour marinade over the shrimp and allow to marinade for at least an hour.
• Partially freeze the bacon to allow for easier cutting.
• Without separating the bacon pieces, cut the bacon lengthwise into 1/4 inch slices.
• Turn the bacon and cut widthwise into 1/4 inch pieces.
• Fry bacon bits until crispy; drain on paper towels and set aside.
• Drain the bacon grease from the pan, allowing a thin coating to remain.
• Toast the almonds on a high heat in the pan used to fry the bacon, stirring constantly to avoid burning them until they are a gold brown and toasted; set aside.
• Clean the bell pepper and cut it in half; remove the seeds and membranes; set aside for grilling.
• Drain the shrimp from the marinade and grill over high heat until seared and shrimp is cooked through.
• Place the pepper halves on a cooler part of the grill to become crisp tender and warm; turning them often to avoid burning.
• In the meantime, place the spinach on serving plates and top with the tomatoes, bacon bits, almonds and reserved mandarin oranges.
• Remove the pepper to a cutting board and slice it into thin slices; place them on the salad.
• Place hot shrimp on top of the salad.
• Drizzle with your favorite bacon vinaigrette salad dressing.

SPINACH MANDARIN SALAD

Steps:

• Combine all the ingredients except dressing, toss.
• Add dressing just before serving or serve on the side.

SPINACH SALAD WITH MANDARIN ORANGES AND WALNUTS

Steps:

• Lay the Del Monte Mandarin Orange sections out on paper towels to drain.
• Combine the lemon juice, salt, pepper, mustard and shallots in a large bowl. Whisk until the salt is dissolved. Slowly whisk in both oils until blended and thickened.
• Pile the spinach on top of the dressing and add the Del Monte Mandarin Orange sections and the walnuts. Toss until the leaves are slightly wilted and coated with the dressing.

SPINACH AND MANDARIN ORANGE SALAD

Steps:

• Place 2 cups of spinach on each of 4 plates.
• Arrange 1/2 cup mushrooms and 1/3 cup oranges over spinach.
• Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.
• Drizzle each with 2 tablespoons vinaigrette.
• Or place ingredients, except vinaigrette, in a bowl, lightly toss and just before serving, drizzle with dressing.