ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour.
- Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil.
AVOCADO AND WATERCRESS SALAD
Provided by Maggie Ruggiero
Categories Salad Appetizer No-Cook Picnic Low Carb Quick & Easy High Fiber Low Sodium Mother's Day Dinner Avocado Spring Summer Healthy Potluck Watercress Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield makes 6 servings
Number Of Ingredients 8
Steps:
- Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
- Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.
WATERCRESS, ORANGE, AND AVOCADO SALAD
Provided by Roberto Santibañez
Categories Salad Garlic Onion Christmas Vegetarian Quick & Easy Lime Orange Avocado Pomegranate Cabbage Watercress Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For dressing:
- Preheat broiler. Place garlic cloves on small baking sheet; broil until golden brown, about 2 1/2 minutes per side. Heat 1 teaspoon oil in heavy small skillet over medium heat. Add onion slices; cook until light brown and slightly softened, about 7 minutes per side. Finely chop garlic and onion. Whisk pomegranate juice and next 4 ingredients in small bowl. Whisk in 1/4 cup oil. Mix in onion and garlic. Season with salt and pepper. Whisk in cilantro.
- For salad:
- Cut off all peel and white pith from oranges. Cut between membranes to release segments.
- Combine cabbage, watercress, green onions, and orange segments in large bowl. Add dressing and avocado slices and toss gently to coat. Transfer salad to large platter and serve.
- *A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).
WATERCRESS & ORANGE SALAD
Keep this recipe handy when you need to make a special salad quickly. The flavorful vinaigrette adds a refreshing touch to the greens and oranges. -Alpha Wilson, Roswell, New Mexico
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine watercress and oranges. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
WATERCRESS AND AVOCADO SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 6
Steps:
- Whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise. Garnish center of each salad with avocado and serve.
WATERCRESS, JICAMA, ORANGE AND GRAPEFRUIT SALAD
From Christian Cooks, this salad is my new favorite. I thought all the flavors looked so interesting together. this salad presents beautifully and has such a nice mixture of flavors. It is really a healthy treat.
Provided by Vegwife
Categories Citrus
Time 12m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a mixing bowl. (To prepare the fruit, slice off the tops and bottoms, revealing the flesh. Set the fruit on a cutting board and slice the skin and pith away, revealing the flesh of the orange and grapefruit. Release the fruit from the membranes into sections.).
- Prepare the dressing by.
- combining all ingredients, except lemon juice in a sauce pan. Place over low heat and cook, stirring, for about 2 minutes to develop flavors. Remove dressing from heat and stir in lemon juice.
- Just before serving, toss salad with enough dressing to coat. Serve immediately.
Nutrition Facts : Calories 365, Fat 27.4, SaturatedFat 3.8, Sodium 8.4, Carbohydrate 31.6, Fiber 5.9, Sugar 22.2, Protein 2.4
CHICKEN & ORANGE SALAD
It's easy to get your five a day with this zesty fresh salad, full of vitamin C, fibre and folic acid.
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Cook the beans in a large pan of boiling salted water for 4-5 mins. Cool under cold water and put in a bowl. Finely slice the fennel bulb, cutting away the core.
- Peel and slice the avocado and add to bowl with watercress. Peel the oranges, cut out the segments and add to bowl. Squeeze the rest of the orange juice into a bowl and mix with the olive oil to make a dressing. Toss salad in the dressing, scatter over chicken, then serve.
Nutrition Facts : Calories 572 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 45 grams protein, Sodium 0.3 milligram of sodium
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