Spinach And Arugula Salad With Orange Vinaigrette Recipes

Steps:

• Finely grate peel of one orange; set aside. Cut the same orange in half; squeeze juice into a 1-cup measuring cup. Add the oil, Worcestershire sauce, sugar, salt, pepper and reserved orange peel. Gradually whisk in vinegar; set aside., Peel and discard white membrane from remaining oranges; cut into sections. , In a large bowl, combine the spinach, cheeses and orange sections. Drizzle with 1/4 cup vinaigrette and toss to coat. Refrigerate remaining vinaigrette for another use.,

Steps:

• Wash spinach thoroughly and allow to dry (use a salad spinner, if you have one).
• Combine spinach, orange sections, and sliced onion in a large salad bowl, tossing well.
• Drizzle dressing over spinach mixture; toss gently.

Steps:

• Preheat the oven to 350 degrees F.
• Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
• In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
• To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

Steps:

• In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.

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:

• Vinaigrette:.
• 1) Combine all ingredients and mix well in mixer or food processor. Mix until dressing thickens and is well blended.
• 2) Pour contents into a bottle with a cover.
• 3) Refrigerate for 15mins.
• Salad:.
• 1) Combine Arugula, and Spinach in large bowl and toss.
• 2) Divide the leaf mixtures and place like a flat mound on a white plate.
• 3) Place 3 pegs of the oranges on the salad mixture, sprinkle with the chopped almonds. SERVE w/ Vinaigrette on the side.

Steps:

• Vinaigrette Combine the orange marmalade with the juice of 2 lemons. Slowly whisk in orange infused extra-virgin olive oil and season with salt and pepper to taste. Salad Mix greens with oranges, fennel, cucumber and red onion. Toss salad with vinaigrette to taste. Top with diced warm chicken breast.