Orange Salad With Smoked Paprika Vinaigrette Arugula Feta Recipes

Steps:

• Blend the red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low. Chill at least 1 hour before serving.

Steps:

• Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
• Toss arugula with vinaigrette, to taste.

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, cumin, paprika, curry, cinnamon and pepper; shake well. Place oranges and onion in a shallow bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cilantro. Serve with a slotted spoon.

Steps:

• In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
• Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

Steps:

• 1. In a small bowl filled with ice water, soak the onions for at least 30 minutes or up to 2 hours. Drain well before using. 2. Meanwhile, make the vinaigrette: In a small bowl, whisk the orange zest with the orange juice, sherry vinegar, paprika, sugar, hot-pepper sauce and ¼ teaspoon salt until the sugar and salt are dissolved. Gradually whisk in the olive oil until the dressing is well blended. Season with additional salt & pepper to taste. 3. Arrange arugula or spinach on a platter, followed by oranges and onions. Drizzle with vinaigrette. Top with feta & cilantro.