BERRY ORANGE SPINACH SALAD WITH CITRUS BALSAMIC VINAIGRETTE
A fresh summer spinach salad that's delicious and healthy! Dress this salad with a homemade citrus balsamic vinaigrette!
Provided by Marie
Categories Side Dishes
Time 10m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
- In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.
Nutrition Facts : Calories 286 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 184 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
SPINACH SALAD WITH ORANGE BALSAMIC VINAIGRETTE RECIPE - (4.3/5)
Provided by Niecer
Number Of Ingredients 11
Steps:
- DIRECTIONS 1. To make the vinaigrette, combine the orange juice, zest, vinegar, and honey in a food processor or blender. Pulse to combine. With the motor running, slowly stream in the olive oil. Season to taste with salt and pepper. Dressing will keep for several days in the refrigerator. 2. Place baby spinach in a bowl. Drizzle with vinaigrette and toss to coat. Top with cranberries and almonds. Makes about 3/4 cup vinaigrette.
SPINACH SALAD WITH ORANGE-CILANTRO VINAIGRETTE
Steps:
- In a small bowl, whisk together the orange juice, oil, cilantro and salt and pepper. Dress spinach leaves and serve immediately.
WILTED SPINACH SALAD WITH BALSAMIC-HONEY VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim, wash and dry the spinach thoroughly and place in a salad bowl.
- Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, and then add the mushrooms and onions. Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes.
- Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
- Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately.
SPINACH SALAD WITH ORANGE VINAIGRETTE
Saw this on Everyday Italian and went out and got the ingredients right away because i saw it and was craving it. My boyfriend loves this too, he ate almost the whole batch of salad by himself. This recipe makes ALOT of dressing so you can probably use just half of what the recipe calls for or save the dressing to use on another batch of salad.
Provided by bunny_rabbit
Categories Brunch
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
- In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
- To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
Nutrition Facts : Calories 434.9, Fat 40.9, SaturatedFat 5.7, Sodium 495.8, Carbohydrate 17.6, Fiber 1.8, Sugar 13.7, Protein 2.5
SPINACH SALAD WITH ORANGE VINAIGRETTE
This is a light and tasty salad that goes well with summer dinners. I usually serve it with my Fruity Gazpacho. You can sub dried cranberries or dried cherries if strawberries aren't available. Another recipe I adapted from the Low Fat Living Cookbook.
Provided by Simply Chris
Categories Vegan
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the orange juice, oil, vinegar and orange rind.
- Season with the salt and pepper.
- Whisk to combine.
- In a large bowl, combine the endive, spinach, oranges, strawberries and walnuts.
- Toss to mix.
- add the vinaigrette and toss gently to mix.
Nutrition Facts : Calories 166.5, Fat 8.6, SaturatedFat 0.9, Sodium 96.6, Carbohydrate 20.7, Fiber 12.9, Sugar 6.2, Protein 6.3
ORANGE VINAIGRETTE SPINACH SALAD
This special salad is lightly coated in a refreshing citrus dressing. I sometimes serve it with a side of cottage cheese...the taste of orange and all the cheeses will have your friends and family begging for more. -Jamie Pearson, Woodbury, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Finely grate peel of one orange; set aside. Cut the same orange in half; squeeze juice into a 1-cup measuring cup. Add the oil, Worcestershire sauce, sugar, salt, pepper and reserved orange peel. Gradually whisk in vinegar; set aside., Peel and discard white membrane from remaining oranges; cut into sections. , In a large bowl, combine the spinach, cheeses and orange sections. Drizzle with 1/4 cup vinaigrette and toss to coat. Refrigerate remaining vinaigrette for another use.,
Nutrition Facts : Calories 154 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 354mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.
SPINACH SALAD WITH ORANGE VINAIGRETTE
I have been trying to find this recipe on the foodnetwork site for a while, and finally found it! The prosciutto comes out so nice and crispy, making for a super light salad with a nice salty crunch. Who can resist?! I use it as a side salad, since it is so simple.
Provided by Pikake21
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool.
- Crumble the prosciutto slices into a container and store in the refrigerator.
- In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper.
- Blend until smooth. With the blender running, add the olive oil in a steady stream until combined.
- Transfer to a container and store in the refrigerator.
- To serve, put the spinach in a large bowl.
- Toss with enough of the vinaigrette to coat the spinach.
- Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
Nutrition Facts : Calories 427.7, Fat 40.9, SaturatedFat 5.7, Sodium 494.1, Carbohydrate 16.2, Fiber 1.8, Sugar 12.5, Protein 2.5
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