Mixed Greens And Citrus Salad Recipes

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ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 6

Number Of Ingredients 13



Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette image

Steps:

  • Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  • In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  • In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  • Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

MIXED GREEN SALAD WITH CITRUS DRESSING

Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9



Mixed Green Salad with Citrus Dressing image

Steps:

  • For the dressing: in a blender, combine juice, honey, shallot, and vinegar. Season with salt and pepper. Blend until smooth. With motor running, add oil in a steady stream until emulsified.
  • In a large bowl, toss arugula, frisee, and radicchio with dressing; season with more salt and pepper. Serve immediately.

Nutrition Facts : Calories 127 g, Fat 7 g, Protein 2 g

2 tablespoons fresh orange juice
1 tablespoon honey
1 tablespoon minced shallot
2 teaspoons white-wine vinegar
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
4 ounces frisee, torn in bite-sized pieces (4 cups)
1 small head radicchio (4 ounces), torn in bite-size pieces (4 cups)

MIXED GREENS AND CITRUS SALAD

Juicy grapefruit and ruby red strawberries add delightful color and a wonderful flavor combination to this refreshing salad. The tangy citrus dressing adds the ideal finishing touch.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11



Mixed Greens and Citrus Salad image

Steps:

  • In a small skillet over medium heat, cook almonds in 2 teaspoons oil until lightly browned, stirring constantly. Add 1 tablespoon honey and cinnamon; cook and stir for 1-2 minutes longer or until almonds are glazed and golden brown. Spoon almonds onto a greased foil-lined baking sheet, separating almonds into a single layer as much as possible. Set aside to cool., In a food processor, combine the lemon juice, zest, mustard, salt and remaining honey. Cover and pulse until well blended. While processing, gradually add remaining oil in a steady stream. Process until thickened., In a large serving bowl, combine mixed greens, strawberries and citrus sections. Just before serving, drizzle with dressing; toss to coat. Sprinkle with glazed almonds.

Nutrition Facts : Calories 226 calories, Fat 16g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 4g fiber), Protein 3g protein.

1/2 cup sliced almonds
1/3 cup canola oil
3 tablespoons honey, divided
Dash ground cinnamon
3 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 package (10 ounces) mixed salad greens
1 pint fresh strawberries, sliced
1 medium grapefruit or orange, peeled and sectioned

MIXED GREEN SALAD WITH WHOLE CITRUS VINAIGRETTE

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8



Mixed Green Salad with Whole Citrus Vinaigrette image

Steps:

  • Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.
  • Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning. Finish the salad with a sprinkling of cocoa nibs to taste.
  • Variation for Blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 teaspoon gray salt, 1/2 teaspoon pepper, and 1 1/2 cups pure olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters, cut out the core, and remove seed. Place in a blender. Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again. Makes about 3 cups.

2 lemons
1/2 navel orange or 1 small orange
1 shallot
1 1/2 cups pure olive oil
1 teaspoon gray salt
1/2 teaspoon freshly ground pepper
8 cups mixed young green lettuces
Cocoa Nibs (available at specialty and gourmet food stores)

MIXED GREENS AND CITRUS SALAD WITH LAVENDER-CARAMELIZED WALNUTS

From Sauvie Island Lavender Farm, Multnomah County, Oregon. If you wish, substitute another citrus fruit of your choice: orange/blood orange, grapefruit, pomelo, etc. A link to recipes on this site for making lavender sugar:http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=lavender+sugar&Search=Search&Searcht=

Provided by COOKGIRl

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 18



Mixed Greens and Citrus Salad With Lavender-Caramelized Walnuts image

Steps:

  • Dressing: Whisk the ingredients together in a non-reactive bowl and set aside for at least 1 hour to marinate.
  • Caramelized Nuts: Melt butter over medium heat in a large saute pan.
  • Add walnuts and toss until coated and lightly toasted.
  • Add the lavender sugar.
  • Continue to stir until sugar begins to caramelize.
  • Remove from heat.
  • Place nuts on parchment paper or lightly greased cookie sheet.
  • Separate clumps with a wooden spoon.
  • Let cool then store in a covered container.
  • Salad: Combine the greens in a large bowl and toss well.
  • Divide and arrange on 4 salad plates. Divide the remaining salad onto each plate.
  • Garnish with fresh lavender sprigs. Scatter the caramelized walnuts on top.
  • Serve salad with dressing on the side.

Nutrition Facts : Calories 479.4, Fat 42.7, SaturatedFat 10.2, Cholesterol 31.9, Sodium 370.7, Carbohydrate 21.4, Fiber 4.3, Sugar 13.7, Protein 8.8

1/4 cup fresh orange juice
1/4 cup unsweetened pineapple juice
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1 teaspoon dried lavender blossoms (can use fresh)
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup walnuts
2 tablespoons lavender sugar
2 tablespoons unsalted butter
1 cup baby arugula
1 cup green loose leaf lettuce
1 cup red loose leaf lettuce
1 cup romaine lettuce
11 ounces tangerines, segments (or other citrus of choice)
1/2 cup feta, crumbled
1/2 cup lavender-caramelized walnuts
2 tablespoons fresh lavender flowers or 1 tablespoon dried lavender flowers

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