TRICOLORE SALAD WITH ORANGES
Provided by Ina Garten
Time 25m
Yield 8 servings
Number Of Ingredients 11
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.
ORANGE MARMALADE SALAD DRESSING
Steps:
- Add the olive oil, vinegar, marmalade, shallot, mustard and salt to a small bowl and whisk to combine. Serve on your favorite salad, such as butter lettuce, orange segments and toasted pecans.
ORANGE-MUSTARD SALAD
Provided by Marian Burros
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Peel the oranges; divide into sections, and cut them in half.
- In a bowl large enough to hold the oranges, mix the vinegar, honey and mustard, and stir the oranges into the mixture to coat well.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 21 grams, TransFat 0 grams
LETTUCE & FENNEL SALAD WITH ORANGE & MUSTARD DRESSING
An explosion of fresh flavours makes this salad a winner on any table, give it a go and see what you think
Provided by Mary Cadogan
Categories Buffet, Side dish
Time 15m
Yield Serves 10 as part of a meal
Number Of Ingredients 6
Steps:
- Quarter, core and finely shred the fennel. A mandolin or the slicing balde of a food procesor works well.
- Whisk together the orange juice and Dijon mustard with salt and pepper, then whisk in the walnut oil. Pour the dressing over the fennel and leave to marinate for up to 24 hours.
- Tear the lettuce into bite-size pieces. Put in a large bowl, then tip in the fennel and dressing. Toss everything together and serve.
ORANGE, FENNEL & ROCKET SALAD
This fresh, fruity salad combines peppery rocket leaves, tangy citrus and a punchy mustard dressing for a full-flavoured side dish
Provided by Jessica Simmons
Categories Side dish
Time 10m
Number Of Ingredients 6
Steps:
- Using a mandolin or a sharp knife, shred the fennel into thin slices.
- Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
- Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
- To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.
Nutrition Facts : Calories 100 calories, Fat 4 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
ORANGE VINAIGRETTE
A low-fat vinaigrette recipe
Provided by Candice
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 96 mg, Sugar 5.5 g
KALE WITH ORANGES AND MUSTARD DRESSING
Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Using a sharp knife, remove peel and pith from oranges. Working over a medium bowl, cut out orange segments and squeeze 3 tablespoons juice from membranes. Whisk in mustard and oil until combined, then add thyme and season with salt and pepper. Toss with kale and serve warm or at room temperature.
Nutrition Facts : Calories 102 g, Fat 7 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g
BROCCOLI ORANGE SALAD
Meet the Cook: Every time I take this sweet orangy salad to a potluck, I pass around the recipe, too. My husband and I have three children, ages 22, 18 and 10. He's a beef and poultry farmer, and I'm an elementary school teacher. -Cathy Lavers, Scotsburn, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 17
Steps:
- In a heavy saucepan, combine egg, sugar, honey, mustard and cornstarch with a whisk until smooth. Gradually whisk in water and vinegar. Cook and stir over medium heat until a thermometer reads 160° and mixture is thickened. Remove from the heat; stir in mayonnaise, sour cream and butter until blended. Cool. , Meanwhile, in a large bowl, combine broccoli, cashews, cheese, oranges, raisins, bacon and onion if desired. Just before serving, add dressing and toss to coat.
Nutrition Facts : Calories 290 calories, Fat 19g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 2g fiber), Protein 10g protein.
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