Tossed Romaine And Orange Salad Food

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ORANGE ROMAINE SALAD



Orange Romaine Salad image

Romaine lettuce and orange slices are tossed with a light honey vinaigrette.

Provided by Justin Shepheard

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Yield 8

Number Of Ingredients 8

¼ cup red wine vinegar
¾ cup vegetable oil
1 tablespoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onion
1 large head romaine lettuce, torn into bite-size pieces
3 oranges, peeled and thinly sliced

Steps:

  • In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
  • Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 8.7 g, Fat 20.6 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 3.2 g, Sodium 149.7 mg, Sugar 6.1 g

ENDIVE, ROMAINE, AND ORANGE SALAD FOR TWO



Endive, Romaine, and Orange Salad for Two image

The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it's more fun if you share it off the same plate.

Provided by Anna Stockwell

Categories     Salad     Valentine's Day     Orange Juice     Sherry     Orange     Endive     Lettuce     Parsley     Gouda     Winter     Dinner     Wheat/Gluten-Free

Yield 2 servings

Number Of Ingredients 10

3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh orange juice
4 tsp. sherry vinegar
1/4 tsp. kosher salt
1 tsp. coarsely ground black pepper, divided
1 orange, preferably Cara Cara, cut into segments
1 small head of purple or white endive, leaves separated
1 small romaine heart, leaves separated
1/4 cup parsley leaves with tender stems
1/2 ounce Gouda, preferably goat's milk, grated (about 1/4 cup)

Steps:

  • Whisk oil, orange juice, vinegar, salt, and 1/2 tsp. pepper in a large bowl. Add orange segments, endive, romaine, and parsley and toss with your hands until well coated. Using your hands, lift salad from bowl and transfer to a platter, leaving excess dressing behind. Top with Gouda and remaining 3/4 tsp. pepper.

ROMAINE WITH ORANGES



Romaine with Oranges image

Mandarin oranges give this crisp, cool salad a refreshing tang that will perk up any meal. There's even orange juice in the light vinaigrette that glistens as it coats the greens. -Heather Ahrens Columbus, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

6 cups torn romaine
2 medium navel oranges, peeled and sectioned
6 slices red onion, separated into rings
DRESSING:
1/4 cup olive oil
2 tablespoons orange juice
2 teaspoons cider vinegar
1/4 teaspoon salt
Dash ground mustard

Steps:

  • In a large salad bowl, toss the romaine, oranges and onion. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Cover and refrigerate until chilled; toss before serving.

Nutrition Facts : Calories 115 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ORANGE ROMAINE SALAD



Orange Romaine Salad image

With this salad, spinach or another dark-green leaf lettuce works as well as the romaine. The oil and vinegar can be replaced by an oil-based honey French dressing or a honey mustard or poppy seed dressing.-Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 8

8 cups torn romaine
1 can (11 ounces) mandarin oranges, drained or 2 medium oranges, peeled and sliced
1 cup thinly sliced red onion
1/4 cup red wine vinegar
3 tablespoons olive oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
Salt and pepper to taste

Steps:

  • In a large bowl, combine romaine, oranges and onion. Combine remaining ingredients; pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.

TOSSED ROMAINE AND ORANGE SALAD



Tossed Romaine and Orange Salad image

Make and share this Tossed Romaine and Orange Salad recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup orange juice
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 head romaine lettuce, torn, washed and dried
3 (11 ounce) cans mandarin oranges
1/2 cup slivered almonds

Steps:

  • Prepare the dressing by whisking together the orange juice, olive oil, vinegar, pepper and salt; set aside.
  • In a large bowl, combine the romaine and oranges.
  • Add enough dressing to coat and toss well.
  • Sprinkle with almonds and serve.

ROMAINE-ORANGE SALAD



Romaine-Orange Salad image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Whisk 1/3 cup orange juice, the juice of 1 lemon, 2 tablespoons sugar, 1/2 teaspoon orange zest and a pinch each of cinnamon and salt in a bowl. Toss with 3 sliced romaine lettuce hearts, 1 bunch sliced radishes and 4 segmented oranges; drizzle with olive oil.

TOSSED ROMAINE AND ORANGE SALAD



Tossed Romaine and Orange Salad image

This is a light and flavorful green salad that combines oranges and almonds.

Provided by Allrecipes Member

Categories     Romaine Lettuce Salad

Time 15m

Yield 4

Number Of Ingredients 8

½ cup orange juice
3 tablespoons olive oil
2 tablespoons red wine vinegar
½ teaspoon ground black pepper
¼ teaspoon salt
1 large head romaine lettuce - torn, washed and dried
3 (11 ounce) cans mandarin oranges
½ cup slivered almonds

Steps:

  • Prepare the dressing by whisking together the orange juice, olive oil, vinegar, pepper and salt; set aside.
  • In a large bowl, combine the romaine and oranges. Add enough dressing to coat and toss well. Sprinkle with almonds and serve.

Nutrition Facts : Calories 332.2 calories, Carbohydrate 47 g, Fat 16.7 g, Fiber 5.1 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 167.8 mg, Sugar 40.1 g

MANDARIN ORANGE AND SPINACH SALAD



Mandarin Orange and Spinach Salad image

This is a beautiful tossed salad with spinach, romaine, and mandarin oranges with a sweet, sour, slightly spicy dressing. To top it all off, glazed sliced almonds. I first made this in culinary school, and I have made it many times. It is great for entertaining. The mandarin oranges' color just "pops" against the greens. Time includes chill time for the dressing.

Provided by Chele B

Categories     Citrus

Time 1h10m

Yield 1 large salad, 4-6 serving(s)

Number Of Ingredients 14

1/3 cup oil
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce (more or less Tabasco is best for this as it just brings some heat to the party)
1 dash black pepper
1/2 cup sliced almonds
3 tablespoons sugar
4 cups torn romaine lettuce
4 cups torn spinach leaves (or any combination of lettuces)
1 cup sliced celery
1 cup sliced green onion
1 (11 ounce) can mandarin oranges, drained

Steps:

  • In jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 hour.
  • In skillet, cook almonds and sugar over medium low heat until sugar melts and coats almonds, stirring frequently. Cool; break apart.
  • Combine the rest of the salad ingredients.
  • Toss with dressing and top with almonds--I prefer to top the salad, and at the last minute, as opposed to tossing the almonds in the salad to keep the sugar from being "washed off" by the dressing.

ROMAINE WITH ORANGES AND ALMONDS



Romaine with Oranges and Almonds image

This salad complements any entree. The fruit contributes color, the almonds provide crunch and the dressing lends a lightly sweet flavor.-Louise Fauth, Foremost, Alberta

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 7

8 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
2 green onions, thinly sliced
1/4 cup slivered almonds, toasted
1/4 cup sugar
1/4 cup vegetable oil
1/4 cup white vinegar

Steps:

  • In a bowl, toss the first four ingredients. In a jar with a tight-fitting lid, combine sugar, oil and vinegar; shake well. Drizzle over salad and toss to coat.

Nutrition Facts :

ROMAINE SALAD WITH AVOCADO AND ORANGES



Romaine Salad With Avocado and Oranges image

Make and share this Romaine Salad With Avocado and Oranges recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 oranges
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
6 cups shredded romaine lettuce
2 scallions, thinly sliced
1/2 cup diced avocado

Steps:

  • With a paring knife remove the skin and pith from the oranges.
  • Working over a large salad bowl to catch the juices, cut out the orange segments. Set aside.
  • Add the lemon juice, oil, mustard, and salt to the juice, whisking to blend.
  • Add the lettuce and scallions, tossing well. Add the avocado and toss gently to combine.

LEBANESE CARROT AND ORANGE SALAD



Lebanese Carrot and Orange Salad image

Make and share this Lebanese Carrot and Orange Salad recipe from Food.com.

Provided by morgainegeiser

Categories     Lebanese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups shredded carrots
2 large oranges, peeled and sectioned, then cut into pieces
1/2 cup onion, cut into thin slices
1/3 cup raisins
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice
1 tablespoon water

Steps:

  • In a medium bowl, combine carrots, oranges and raisins.
  • Toss to combine.
  • In a small bowl, combine remaining ingredients.
  • Spoon over carrot mixture. Mix well.
  • Chill several hours or overnight.
  • Mix before serving.
  • Note: preparation time does not include chilling time.

ROMAINE & ORANGE SALAD WITH LIME DRESSING



Romaine & Orange Salad with Lime Dressing image

Three ingredients plus a dressing equals a quick salad for special occasions. I first had it at a friend's wedding, and it's become a family favorite. - Linda Pallotto, Mantua, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon lime juice
1 small garlic clove, minced
3/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon grated lime zest
6 cups torn romaine
1/2 cup sliced red onion
1 can (11 ounces) mandarin oranges, drained

Steps:

  • In a small bowl, whisk the first six ingredients. In a large bowl, combine romaine and onion. Drizzle with dressing; toss to coat. Top with mandarin oranges. Serve immediately.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

TOSSED SALAD WITH ORANGES



Tossed Salad with Oranges image

The combination of fresh greens, tangy oranges, savory bacon and crunchy almonds is one of my specialties. Topped with a pleasantly sweet dressing, this salad brings a splash of color to any table.-Anne Wegener, Springville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings (1-1/2 cups dressing).

Number Of Ingredients 13

POPPY SEED DRESSING:
1/2 cup canola oil
6 tablespoons cider vinegar
3/4 cup sugar
1 small onion, quartered
1/2 teaspoon ground mustard
1/4 teaspoon salt
1 teaspoon poppy seeds
SALAD:
10 cups torn salad greens
1 can (11 ounces) mandarin oranges, drained
6 bacon strips, cooked and crumbled
2 to 4 tablespoons slivered almonds

Steps:

  • In a food processor or blender, combine the oil, vinegar, sugar, onion, mustard and salt. Cover and process until smooth. Stir in the poppy seeds, In a salad bowl, combine the greens, oranges, bacon and almonds. Drizzle with dressing and toss to coat. Serve immediately.

Nutrition Facts : Calories 218 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 136mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.

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