Orange Salad With Cinnamon Dressing Recipes

MOROCCAN CARROT AND ORANGE SALAD

Steps:

• Add the salad ingredients to a medium bowl.
• Combine the dressing ingredients in a small jar and shake well.
• Pour the dressing over the salad and toss well to coat. Serve immediately or cover and refrigerate until ready to serve.

ORANGE VINAIGRETTE DRESSING

Steps:

• Combine the parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended. Refrigerate 4 hours for best flavor. Shake gently just before serving.

ORANGE AND ALMOND SALAD

Steps:

• Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
• In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.

ORANGE ALMOND MIXED GREEN SALAD

Steps:

• Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing.
• Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.