Mandarin Orange Romaine Salad Recipes

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.
• To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.

Steps:

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

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.

Steps:

• In a small bowl, whisk the first six ingredients until blended. In a large bowl, combine remaining ingredients. Drizzle with dressing; toss lightly to coat.

Steps:

• In a small bowl, whisk the first six ingredients until blended. In a large bowl, combine remaining ingredients. Drizzle with dressing; toss lightly to coat.

Steps:

• For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
• For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
• In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.

Steps:

• Place the onion, sugar, mustard, celery seed, and black pepper into a small bowl. Pour in the vinegar, and stir until the sugar has dissolved. Whisk in the olive oil until the dressing is thick. Cover, and refrigerate at least 3 hours.
• To make the salad, toss the lettuce, oranges, mushrooms, almonds, and bacon together in a large bowl. Drizzle with the dressing, and toss again to coat.

Steps:

• In a large bowl, combine the Romaine, drained oranges, and chopped onions.
• Heat sugar and almonds in a pan over medium heat until sugar melts and coats almonds; stir and heat until almonds are slightly brown.
• Turn onto plate and cool for 10 minutes.
• Combine remaining ingredients in a jar with a tight fitting lid; shake vigorously.
• Pour salad dressing over lettuce mixture; toss.
• Sprinkle with sugared almonds.

Steps:

• In a large bowl, combine the romaine lettuce, oranges and green onions.
• Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
• Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
• Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
• In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
• In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

Steps:

• To Caramelize Almonds: Put almonds in a small skillet or saucepan. Sprinkle with sugar. Heat, stirring constantly, until light brown. Put almonds on waxed paper to cool.
• For Dressing: Whisk all ingredients together until well mixed.
• For Salad: Mix all salad ingredients, caramelized almonds and dressing.