SPINACH ORANGE SALAD
Spinach, orange, and bacon star in this colorful fresh salad.
Provided by LaurasFaves
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 13 g, Cholesterol 10.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 9 g, SaturatedFat 3.8 g, Sodium 466.5 mg, Sugar 7.2 g
ORANGE VINAIGRETTE SPINACH SALAD
This special salad is lightly coated in a refreshing citrus dressing. I sometimes serve it with a side of cottage cheese...the taste of orange and all the cheeses will have your friends and family begging for more. -Jamie Pearson, Woodbury, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
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.,
Nutrition Facts : Calories 154 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 354mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.
BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
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.
MANDARIN ORANGE SPINACH SALAD
With mandarin oranges and a slightly sweet dressing, this spinach salad is a refreshing change of pace. I frequently take it along to summer picnics.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 24 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
SPINACH AND MANDARIN ORANGE SALAD
This is a quick and easy recipe that is sure to impress guests. It's not your ordinary spinach salad.
Provided by Suzanne S.
Categories Salad Vegetable Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 194 calories, Carbohydrate 30 g, Cholesterol 38.6 mg, Fat 7.2 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 277.9 mg, Sugar 24 g
ORANGE SPINACH SALAD
The combination of mustard-onion dressing with juicy oranges, cheese and crunchy sweet almonds is a joy for every taste bud! We eat this salad several times a week. -Jenn Rytting, West Jordan, Utah
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings (1 cup each).
Number Of Ingredients 17
Steps:
- In a small heavy skillet, melt sugar over low heat. Add almonds and stir to coat. Cook and stir 3-5 minutes or until golden brown. Spread onto a greased sheet of foil; break apart if necessary., In a large bowl, combine the romaine, spinach, mushrooms, cheese, red onion, bacon and oranges. , For dressing, in a blender, combine the vinegar, sugar, onion, mustard and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. , Pour dressing over salad and toss to coat. Sprinkle with sugared almonds. Serve immediately.
Nutrition Facts :
SPINACH SALAD WITH ORANGE VINAIGRETTE
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SPINACH SALAD WITH ORANGES
The tangy dressing for this refreshing salad has the right sweet-tart balance to suit my taste-and others who try it agree! Orange sections are a pretty contrast to the greens, and the bacon adds a crisp accent. -Kathy Schrecengost Oswego, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings (about 3/4 cup dressing).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 267 calories, Fat 20g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 244mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
SPINACH, ORANGE, AND ALMOND SALAD
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.
SPINACH AND ORANGE SALAD
This is a very simple salad that is great all year long, especially in winter when citrus fruits are in season. If you just want an quick salad, look no further. Source: Southern Living, January 1986.
Provided by JenSmith
Categories Oranges
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
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.
SPINACH SALAD WITH ORANGES AND WARM GOAT CHEESE
Categories Salad Cheese Citrus Leafy Green Mustard Nut Onion Vegetable Appetizer Lunch Goat Cheese Orange Tree Nut Pecan Spinach Winter Shower Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 (first-course) servings
Number Of Ingredients 10
Steps:
- Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.
- Cut goat cheese into fourths and pat each portion between your hands to form a disk. Pat pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.
- Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended.
- Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.
FRUIT & SPINACH SALAD
The combination of sweet fruit and salty feta cheese makes this salad a winner. -Virginia Dack, Asheville, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a salad bowl, combine the spinach, oranges, grapes, cheese, walnuts and onion. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 235 calories, Fat 16g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 644mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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