SPINACH SALAD WITH ORANGE VINAIGRETTE
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
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.
SPRING SALAD WITH FENNEL AND ORANGE
The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!
Provided by Chef4Six
Categories Salad Green Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g
SPRING SALAD WITH ORANGE DRESSING
From the crunch of the nuts to the dried fruits, the textures in this salad are amazing. The orange salad dressing is what really sets this recipe apart. It's tangy and sweet all in one yummy vinaigrette. We really enjoyed the crunch the sugared almonds added to the salad. We may make those to add to all our salads instead of...
Provided by Tammi Preston
Categories Lettuce Salads
Time 15m
Number Of Ingredients 20
Steps:
- 1. To make sugared almonds, melt butter in a skillet. Add sugar and stir.
- 2. Then add almonds.
- 3. Stir until sugar is dissolved and almonds are coated and toasted (about 3-4 minutes on low to medium heat).
- 4. Place almonds on wax paper in a single layer and let cool while preparing the rest of the salad.
- 5. Mix dressing ingredients. I use a quart canning jar with a lid to shake it up well. Mix well until sugar is dissolved.
- 6. Mix all salad ingredients in a large bowl.
- 7. Combine all ingredients and top with sugared almonds.
ALL GREEN SALAD WITH CITRUS VINAIGRETTE
Provided by Leah Koenig
Categories Salad Passover Kid-Friendly Quick & Easy Basil Asparagus Avocado Cucumber Sugar Snap Pea Small Plates
Yield Serves 8
Number Of Ingredients 17
Steps:
- For the vinaigrette:
- Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
- For the salad:
- Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
- In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.
SPRING SUNSHINE SALAD WITH CITRUS PARMESAN DRESSING
Make and share this Spring Sunshine Salad With Citrus Parmesan Dressing recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 4-6
Number Of Ingredients 14
Steps:
- Salad:.
- Wash and dry salad greens well and place them in a large bowl.
- Add orange pieces, nuts, and onions.
- Toss well with the Citrus Parmesan Dressing .
- Add the avocado and toss the salad gently, so as not to mush the avocado.
- Sprinkle with some Parmesan shavings(using a vegetable peeler).
- Citrus Parmesan Dressing:.
- In a bowl combine the grated Parmesan, orange zest and juice, and the shallots.
- Whisk in the red wine vinegar.
- Whisk in the olive oil and finish by seasoning with salt and pepper.
- Or you may use a jar and shake the dressing.
- A few more ideas from Heidi:.
- Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
- Use the vinaigrette as a marinade.
- Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).
SPRING GREENS WITH CITRUS VINAIGRETTE
You will enjoy this light and refreshing spring greens salad, with oranges, cranberries and feta, bursting with fresh flavor from a citrus vinaigrette dressing!
Provided by JB @ The Grateful Girl Cooks!
Categories Salad
Time 15m
Number Of Ingredients 13
Steps:
- Make vinaigrette: In a small bowl, whisk together the vinaigrette ingredients until fully blended. If making vinaigrette ahead of serving time, cover and chill until ready to use.
- Place chilled salad greens in serving bowl.
- Sprinkle salad greens with feta, red onion, sliced almonds,cranberries and top with orange slices. When ready to serve, whisk the vinaigrette well to mix, then drizzle over salad, and toss to coat. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 151 kcal, Carbohydrate 13 g, Protein 2 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 125 mg, Fiber 1 g, Sugar 9 g
MIXED FRUIT AND SPRING GREENS WITH WHITE CHOCOLATE-ORANGE VINAIGRETTE
Provided by Sandra Lee
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Drain Mandarin oranges and reserve juice. In a large bowl, combine salad greens and fruit. Set aside.
- To make the dressing, in a small saucepan over medium-low heat, combine vinegar, 1/3 cup reserved Mandarin juice, salt, and sugar. Gently heat until sugar is dissolved. Remove from heat. Stir in white chocolate until melted. Set aside to cool. Do not refrigerate, as white chocolate will set.
- Before serving, slowly whisk in olive oil. Spoon desired amount over salad and toss. Serve remaining dressing on side.
ARUGULA SPRING SALAD WITH ASPARAGUS & MANDARIN ORANGE SALAD DRESSING
The lightest most satisfying vegetarian salad packed with rocket (rucola) leaves, meaty walnuts, earthy red onions, hints of feta, nutty asparagus vegetables and topped with a savory sweet mandarin orange salad dressing. Perfect for a spring brunch or dinner especially when the evenings are lighter longer!
Provided by Danielle Fahrenkrug
Categories Salad
Time 10m
Number Of Ingredients 18
Steps:
- In a mason jar or cup add all the dressing ingredients and whisk well. Set aside.
- In a large bowl layer the arugula, asparagus, mandarin orange, feta cheese, red onion, walnut pieces and diced Concorde pears. Drizzle with your mandarin orange salad dressing the desired amount (start with half and add more if needed). Serve on 2-4 plates. Top with gluten-free croutons (optional).
SWEET POTATO SALAD WITH ORANGE DRESSING
For a lovely side dish that goes well with almost any entree, try this delightful sweet potato salad. The sweet potatoes, fruit and nuts tossed in a citrusy dressing are a favorite in my home.-Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain., Meanwhile, in a large bowl, mix mayonnaise, orange juice, honey, orange zest, ginger, salt and pepper. Stir in apple, fennel, cranberries, pecans and walnuts. Add sweet potatoes; toss gently to coat. Serve warm or refrigerate, covered, and serve cold.
Nutrition Facts : Calories 183 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 300mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
SPRING GREENS WITH ORANGE CURRY DRESSING
Great little salad with a warmed orange curry dressing to spice up your day! Toss in some fresh oranges, red onion and feta - yum! Serve with crusty bread. This feeds my family of three as a main meal.
Provided by Brooke the Cook in
Categories Salad Dressings
Time 23m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- For dressing: Bring orange juice to a boil over medium high heat in a small saucepan. Boil until reduced, about 8-12 minutes (this is when I prep the salad ingredients).
- Pour orange juice reduction into small bowl and add dressing remaining ingredients, whisking until combined. Set aside.
- For salad: Distribute greens, red onions and oranges on serving plates.
- Whisk dressing again and distribute evenly. Top with crumbled feta cheese.
SPRING GREENS WITH ORANGE-FENNEL VINAIGRETTE
Provided by Miriyam Glazer
Categories Citrus Leafy Green Nut Side No-Cook Passover Quick & Easy High Fiber Orange Fennel Spring Kosher Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel and fennel fronds. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
- Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments from pith.
- Combine assorted greens, green onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper and serve.
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- Combine all dressing ingredients in small bowl. Pour 1/3 cup dressing over salad; toss gently to coat. Sprinkle with raspberries and almonds. Serve with remaining dressing.
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5/5 (6)Category SaladCuisine AmericanTotal Time 5 mins
- Whisk together the orange juice concentrate, honey, rice wine vinegar, and salt and pepper together. Add in the olive oil and whisk to incorporate.
- Drain the canned mandarin oranges. Toss the spring mix with 2 tablespoons of the dressing. Add in the mandarin oranges, almonds, and cranberries and serve with additional dressing on the side.
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- Grate the skin of orange and collect ½ teaspoon of the peel. Squeeze the juice from the orange. Chop fresh red chilies and parsley fine. In a bottle add all the ingredients cover with the lid tight and shake it well for few minutes. You healthy delicious orange vinaigrette is ready.
- Chop the veggies into small bite size pieces. Add all the veggies into a large salad bowl. Add a pinch of salt and pepper to the veggies. Toss gently with hands.
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- Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel and fennel fronds. Season dressing to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewhisk before using.
- Cut all peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments from pith. Combine assorted greens, green onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper and serve.
MIXED GREENS SALAD WITH BLOOD ORANGES RECIPE | EATINGWELL
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Category Healthy Salad RecipesCalories 137 per servingTotal Time 20 mins
- Slice 1/2 inch off both ends of the oranges and squeeze the juice from those pieces (about 1 tablespoon) into a large bowl. Whisk in honey, vinegar, mustard, salt and pepper. Gradually whisk in oil until combined. Reserve 2 tablespoons of the dressing in a small bowl.
- With a sharp knife, remove the peel and white pith from the oranges; discard. Slice the oranges into thin rounds.
- Add lettuce, endive, arugula and radicchio to the large bowl and toss to combine. Transfer the greens to a serving platter and top with the orange slices. Drizzle with the reserved dressing.
WINTER GREEN SALAD WITH ORANGE HONEY MUSTARD VINAIGRETTE ...
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5/5 (2)Estimated Reading Time 5 mins
- Add the salad dressing ingredients to a glass jar with a fitted lid. Shake well to mix and season with more salt or pepper to taste.
- Add the spinach leaves, romaine, mushrooms, apple and red onion to a large serving bowl or divide into 2 shallow dinner bowls if serving as a main meal. Top with DeLallo SaladSavors™ toppings and Orange Honey Mustard Vinaigrette. Season with kosher salt and freshly ground black pepper, toss together and serve. *Serve with 2 vegetarian chicken patties, cooked and sliced, if desired.
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5/5 (10)Estimated Reading Time 4 minsCuisine Canadian
- Whisk in olive oil, salt and pepper and herbs if using until blended and season with additional salt and pepper if desired.
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Reviews 86Category SaladServings 4Total Time 15 mins
- Bring a large wide shallow pan of water to the boil, adding a good pinch of salt. Add carrots and simmer about 4-5 minutes or until just tender but still firm. Drain well.
- In the meantime make the orange blossom dressing. Combine the cumin, coriander, honey, olive oil, white wine vinegar, smashed garlic, orange blossom water and salt in a large bowl and stir to combine.
- Place the cooked carrots in serving bowl with half the dressing (reserving some for later) and chopped parsley, toss gently until well combined. Season with additional salt and pepper to taste. Cover and let sit for 10-15 minutes to develop the flavors.
- In a large bowl toss the watercress with the remaining dressing until just combined. Add the dressed carrots and gently combine. Top with chopped green olives and marcona almonds and serve.
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5/5 (3)Estimated Reading Time 2 minsServings 4
- Add the greens, tomatoes, cucumbers, dried cherries and sunflower seeds into a large bowl or platter. Toss lightly with desired amount of dressing then top with crumbled goat cheese.
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- Add the orange juice, orange rind, olive oil, sugar, vinegar, lemon juice and salt to a mason jar. Shake until well combined. Add the poppyseeds and shake just before serving. Then pour over the salad. Toss until combined.
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- In a blender or jar with a tight fitting lid, combine the orange juice, olive oil, vinegar, honey, salt and pepper. Puree or shake to combine.
- In a large bowl, toss together the arugula, spinach, orange segments, feta, pistachios, and mint.
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Reviews 52Total Time 15 minsEstimated Reading Time 4 mins
- In a large bowl, combine orange zest, orange juice, balsamic vinegar, honey, Kosher salt, black pepper and extra-virgin olive oil. Whisk until well blended and smooth.
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