Orange Cucumber Tossed Salad Recipes

Steps:

• Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
• In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
• In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.

Steps:

• Place orange and cucumber slices around the bottom sides of a straight-sided glass salad bowl.
• If you have any remaining orange and cucumber, cut the slices in half.
• Put these in another bowl.
• Add lettuce and onion.
• Now take a jar with a tight-fitting lid.
• Combine the orange juice, vinegar, sugar, salt, pepper and oil in it.
• Shake it really well.
• Pour over the lettuce mixture and toss gently to coat.
• Spoon into salad bowl with care.
• Sprinkle with croutons.
• Sit back and enjoy a serving of this immediately.

Steps:

• On two salad plates, arrange the lettuce, orange sections and cucumber. In a small bowl, whisk the orange juice, honey, oil and vinegar. Drizzle over salads.

Steps:

• In a large bowl, combine the salad dressing, cucumbers, olives and Creole seasoning. Cover and refrigerate for at least 30 minutes. , Just before serving, place the salad greens in a large bowl; add cucumber mixture and toss to coat.

Steps:

• Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips., Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve zest and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange zest and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette.

Steps:

• Toss cucumbers and oranges with 1/3 cup dressing in medium bowl. Refrigerate 2 hours to marinate.
• Drain cucumber mixture; discard marinade. Add cucumber mixture to salad greens in large bowl along with the nuts; mix lightly.
• Toss with remaining dressing just before serving.

Steps:

• Peel the cucumber and then slice it. Cut the slices in half. Place those into a bowl.
• Chunk the tomatoes and place them on top of the cucumber.
• Peel 1 orange and slice it, then chunk the slices up and put them on top of the tomato.
• Slice the second orange in half and, using a hand held juicer (or whatever it is you use to extract orange juice!) juice it.
• To the orange juice add the maple syrup and black pepper.
• Pour the dressing over the veggies and stir to combine.
• Chill until ready to eat.