GREEN SALAD WITH TANGERINES AND POMEGRANATE SEEDS
Steps:
- Whisk together the tangerine juice, garlic and balsamic vinegar in a bowl. Add salt and pepper to taste. Slowly stream in the olive oil while whisking.
- In a large bowl, combine the kale, tangerine segments and walnuts. Toss with some dressing and season with salt.
- Transfer the salad to a serving platter and sprinkle the pomegranate seeds over the top. Serve.
SALAD OF FALL GREENS WITH PERSIMMONS AND HAZELNUTS
Categories Salad Fall Persimmon Tangerine Hazelnut Watercress Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)
- Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.
MIXED BABY GREENS SALAD WITH MANDARIN ORANGES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine greens, oranges and cucumber in a salad bowl. In a small bowl, combine vinegar and sugar. Whisk in vegetable oil and sesame oil. Pour dressing over salad. Add sesame seeds, salt and pepper and toss.
BABY GREENS SALAD WITH CRANBERRY BALSAMIC VINAIGRETTE
This is a lovely salad for a holiday brunch or dinner party! The dressing is so yummy!! I've subbed a mild blue cheese for the goat cheese, and both are equally tasty. From Mary Ann Vitale, owner of La Taverna Restaurant in La Jolla CA.
Provided by BecR2400
Categories Greens
Time 21m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix the vinegar, cranberry sauce and shallot. Slowly whisk in the olive oil and season with salt and pepper.
- Preheat the oven to 400 degrees F.
- Place the walnuts on a baking sheet and toast for 5 to 7 minutes; set walnuts aside.
- To serve the salad, toss the greens with enough of the vinaigrette to moisten and arrange on plates.
- Sprinkle each salad with goat cheese, dried cranberries and toasted walnuts.
TANGERINE TOSSED SALAD
My mother taught me how to cook when I was a young girl. The sweet tangerines and crunchy caramelized almonds make this one of my favorite recipes. -Helen Musenbrock, O'Fallon, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.
Nutrition Facts : Calories 138 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
MANDARIN MIXED GREENS SALAD
Asian flavors sparkle in this 20-minute salad!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 14
Steps:
- In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
- In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
- In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.
Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 12 g, TransFat 0 g
ARUGULA, FENNEL, APPLE, MANDARIN ORANGE, AND POMEGRANATE SALAD
Categories Salad No-Cook Wheat/Gluten-Free Orange Apple Fennel Arugula Raw Pomegranate Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.
- Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds.
TOASTED WALNUT SALAD WITH MANDARIN ORANGES AND GORGONZOLA CHEESE
I had this salad at one of my favorite restaurants. I couldn't figure out the secret until I toasted the walnuts. This salad blends all the flavors together well, it is a great side to just about anything. Easy to put together and chill while you cook other things. If you don't have raspberry vinaigrette, try with Recipe #23478.
Provided by Dawn399
Categories Greens
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a sauce pan.
- Stir in walnut pieces and coat with butter.
- Stir for 4 minutes and remove from pan and set aside.
- Allow to cool to room temperature.
- Toss greens, mandarin orange segments and crumbled cheese.
- Toss with toasted walnuts and serve with raspberry vinaigrette salad dressing.
Nutrition Facts : Calories 405.4, Fat 30.6, SaturatedFat 9, Cholesterol 28.9, Sodium 429.6, Carbohydrate 26.6, Fiber 5.2, Sugar 17.8, Protein 12.3
BABY GREENS SALAD WITH STRAWBERRIES AND BLUE CHEESE
This recipe is for a super salad. The fresh puree in the dressing makes it divine. The balance of sweet strawberries and somewhat tart blue cheese makes every morsel flavorful. Fun to serve anytime. It was quickly eaten in our home. It comes from the Wisconsin Milk Board. Great for any day. If you don't like baby greens sub in romaine. or butter lettuce. Enjoy! ChefDLH
Provided by ChefDLH
Categories Strawberry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make the dressing.
- Whirl the 3 to 5 strawberries in a blender with a dash of balsamic vinegar until puréed (or mash by hand).
- In a small bowl, whisk the 2 tablespoons balsamic vinegar, olive oil and sugar until well blended. Whisk in pureed berries.
- Place greens in salad bowl. Add desired amount of dressing and toss.
- Add almond slices and Blue cheese and lightly toss.
- Serve immediately.
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