Tricolore Salad With Oranges 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

CHARRED TRICOLORE SALAD



Charred Tricolore Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

3 large heads radicchio, cored and quartered
3 large endives, halved lengthwise
1 recipe Balsamic Vinaigrette (see below)
1/4 cup fresh oregano leaves, finely chopped
1 bunch arugula
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
14 cup extra virgin olive oil
salt and pepper to taste

Steps:

  • Whisk the mustard and the vinegar together in a mixing bowl. Whisking constantly, add 2-3 tablespoons of the oil in a thin stream until the mixture thickens. Then in a steady stream, whisk in the remaining oil. Season with salt and pepper to taste. If desired, you can thin the vinaigrette by whisking in a few drops of water.
  • Preheat a gas grill to medium high, or preheat a grill pan on top of the stove to medium. Grill the radicchio and endive, uncovered, until they begin to wilt and char but are still holding their shape, 5 to 7 minutes, turning occasionally and brushing with the dressing leftover in the bottom of the mixing bowl. Place the radicchio and endive in a large bowl and add the vinaigrette and oregano. Toss to coat.

TRI COLORE SALAD



Tri Colore Salad image

This salad by Bobby Flay represents the three colors of the Italian Flag. Very simple to make and the flavors pair well with traditonal Italian dishes.

Provided by Susie D

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 spears endive, washed, dried, and coarsely chopped
1 small radicchio, washed, dried, and coarsely chopped
1/3 lb baby arugula, washed, dried, and thinly chopped
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
shaved parmesan cheese

Steps:

  • Combine all 3 lettuces in large bowl and season with salt and pepper, to taste.
  • Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine.
  • Top with shavings of Parmesan.

ITALIAN TRICOLORE SALAD



Italian Tricolore Salad image

This is the simplest of summer salads but so healthy for you and so easy to prepare. It gets its name from the three colours on the plate -- red, green and white.

Provided by Sackville

Categories     Cheese

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

1 ripe avocado
6 -8 slices buffalo mozzarella
10 -12 cherry tomatoes, halved
2 tablespoons olive oil
basil leaves
fresh ground black pepper

Steps:

  • Slice the avocado in half lengthways, remove the stone and peel off the skin.
  • Lay each half of the avocado flat side down in the centre a plate.
  • Arrange the mozzarella slices around the avocados.
  • Sprinkle over the cherry tomatoes and a few basil leaves.
  • Drizzle a spoonful of olive oil over each plate and grind over some fresh black pepper.
  • Serve immediately.

Nutrition Facts : Calories 550.4, Fat 47.4, SaturatedFat 15.2, Cholesterol 67.2, Sodium 544.5, Carbohydrate 13.8, Fiber 7.8, Sugar 3.8, Protein 21.6

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