Three Orange Strawberry Salad Food

STRAWBERRY ORANGE PECAN TOSSED SALAD

Steps:

• For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper sauce until blended. Cover and refrigerate., In a large heavy skillet, melt sugar over medium-low heat without stirring until golden brown, about 30 minutes. Add pecans and butter; stir constantly until butter is melted and pecans are coated. Remove from the heat. Pour onto a foil-lined baking sheet; cool completely. Break pecans apart if necessary., In a salad bowl, combine the spinach, romaine, oranges, celery, strawberries and onions. Just before serving, drizzle with dressing; toss to coat. Top with sugared pecans.

ORANGE-STRAWBERRY SALAD

Steps:

• In tightly covered container, shake all dressing ingredients.
• Serve oranges and strawberries on salad greens. Serve with dressing.

THREE ORANGE STRAWBERRY SALAD

Steps:

• Wash, hull and quarter strawberries. Place in medium bowl.
• Cut ends off an orange. Place orange cut side down and cut down outside edges removing peel and white pith. Repeat with other oranges.
• Cut orange sections from between membranes into bowl with strawberries. Squeeze juice out of membranes into bowl.
• Add brown sugar and stir.
• Cover and let sit for 30 minutes at room temperature.
• Chop mint and add to bowl. Stir to combine and serve immediately.

STRAWBERRY-ORANGE PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt; drain. Cool.
• Mix dressing and mayo until blended. Add pasta and onions; toss to coat. Gently stir in fruit.
• Refrigerate 1 hour.

STRAWBERRY-ORANGE SPINACH SALAD

Steps:

• On salad plates, arrange the spinach, strawberries, oranges and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salads; serve immediately.

REFRESHING SIDE SALAD WITH STRAWBERRIES AND MANDARIN ORANGES

Steps:

• Mix salad mix, kale, and sugar together in a large bowl. Add mandarin oranges, strawberries, pecans, and poppy seeds. Top with raspberry vinaigrette and toss to combine. Serve immediately.

SPINACH, ORANGE & STRAWBERRY SALAD

Steps:

• To prepare dressing, place salt, pepper, mustard and a few drops of oil into a bowl and whisk until smooth.
• Gradully add vinegar, oil, and orange concentrating - whisk until smooth.
• Put all salad ingredients in salad bowl and toss with dressing.
• Serve with blue cheese sprinkles.

STRAWBERRY ORANGE SALAD WITH CARDAMOM SYRUP

Steps:

• To prepare the syrup: Lightly crush the cardamom pods with a mortar and pestle or the back of a knife. Not too small as they will be strained from the syrup.
• Place water, sugar and cardamom in a small saucepan. Heat on medium for 2 or 3 minutes until the sugar is melted and the cardamom begins to infuse the simple syrup. You should not have any bubbling and the syrup should be translucent. Remove from heat and set aside.
• To prepare the salad: Wash and hull the strawberries. Halve or quarter the berries and place in bowl.
• Take the oranges and trim the tops so they will sit nicely on your cutting board. Trim down the side of the orange with a knife to remove the peel and all visible pith (white part. You are trying to keep as much of the orange flesh on the fruit. Split the orange in half and trim out white in the center. Cut orange halves into 4 to 6 segments depending on the size of the fruit. Place oranges in the bowl with the strawberries.
• Pour the syrup over the fruit salad and stir.
• Chill for a minimum of 30 minutes. If you are chilling longer, periodically mix to make sure all the fruit is in good contact with the syrup.
• Serve.