Sunshine Salad With Orange Marmalade Vinaigrette Food

SUNSHINE SALAD WITH ORANGE MARMALADE VINAIGRETTE

Steps:

• In a bowl, combine all vinaigrette ingredients. Once thoroughly mixed, pour dressing in the bottom of mason jars. Layer remaining ingredients in the jar in order- quinoa first, followed by clementines, onions, lentils, nuts, romaine and spinach. Close lid on top and shake jar when ready to eat.

ORANGE MARMALADE SALAD DRESSING

Steps:

• Add the olive oil, vinegar, marmalade, shallot, mustard and salt to a small bowl and whisk to combine. Serve on your favorite salad, such as butter lettuce, orange segments and toasted pecans.

SUNSHINE CITRUS SALAD

Steps:

• Cook nuts and sugar in nonstick skillet on medium heat 3 to 5 min. or until sugar is melted and nuts are evenly coated with glaze. Cool.
• Meanwhile, use small sharp knife to cut peels and white pith from fruit. Cut each piece of fruit crosswise into 8 slices. Alternately arrange fruit, with slices slightly overlapping, around edge of platter. Toss salad greens with onions; place in center of platter.
• Drizzle salad with dressing just before serving. Break nuts into small pieces; sprinkle over salad.

AUTUMN SALAD WITH ORANGE VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the salad greens, almonds, cranberries and onion. Add vinaigrette; toss to coat.

GARDEN SALAD WITH ORANGE-DIJON VINAIGRETTE

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.

SUNSHINE SALAD WITH ORANGE MARMALADE VINAIGRETTE

Steps:

• To make this salad, in the jar, put items in this order

SPINACH SALAD WITH ORANGE VINAIGRETTE

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.

ORANGE MARMALADE VINAIGRETTE

Steps:

• In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended. Refrigerate, covered, until serving. Whisk again just before serving.

GREENS AND HERBS SALAD WITH ORANGE GINGER VINAIGRETTE

Steps:

• Mix greens and herbs together.
• Add celery, onion, bell pepper, tomatoes and cucumber (and anything else you decided to add!).
• Prepare vinaigrette by mixing all ingredients except oil. Add oil gradually, whisking continuously until fully emulsified. (Or, if you prefer, add all ingredients to a sealed container and shake thoroughly.).
• If you like your lettuce "marinated", toss the vinaigrette into the salad and refrigerate until ready to serve.
• BEFORE SERVING: Add feta, walnuts (and oranges, if you're using them) and protein, if any, just before serving (don't toss).
• I hope you enjoy the salad as much as we do. It's a fresh alternative to the everyday!