Spinach Orange Salad Recipes

Steps:

• Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour.
• Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
• Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.

Steps:

• In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Set aside. In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated, 5-7 minutes. Spread on foil to cool completely., In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat.

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:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
• Separate oranges into individual wedges. Cut each wedge into thirds.
• Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly.
• Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing.
• Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.

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:

• Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
• Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
• With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
• Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
• Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
• Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
• With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
• Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.

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 a small bowl, whisk together the orange juice, oil, cilantro and salt and pepper. Dress spinach leaves and serve immediately.

Steps:

• Tear spinach coarsely and place in large bowl.
• Wash mushrooms and trim stem ends. Slice mushrooms. Add them with the water chestnuts and the orange to the spinach.
• Whisk remaining ingredients together and toss with salad just before serving.

Steps:

• Whisk fresh orange juice, Sherry wine vinegar, honey, fresh lime juice and chili powder in large bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Combine remaining ingredients in another large bowl. Toss salad with enough dressing to coat lightly.

Steps:

• Preheat oven to 350.
• Toast walnuts on a small baking sheetfor 6- 8 minutes, or until lightly browned.
• Slice red onion; cut slices in half and separate rings.
• Whisk dressing ingredients together in a small bowl.
• Combine spinach, oranges and red onion in a large bowl.
• Toss with dressing and season to taste with salt and ground pepper.
• Sprinkle with toasted walnuts and serve.

Steps:

• In a large salad bowl, toss the spinach, oranges, mushrooms and bacon; set aside. , In a blender, combine the ketchup, vinegar, Worcestershire sauce, sugar, onion, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady steam. Serve with salad.