Orange Salad With Honey Dressing Recipes

STEAK SALAD WITH ORANGE-HONEY DRESSING

Steps:

• In a small skillet, heat 1/2 teaspoon oil over medium-high. Pat steak dry; season with salt and pepper and cook until medium-rare, 6 minutes, flipping halfway through. Transfer to a cutting board and let rest 5 minutes. Thinly slice against the grain.
• Working over a medium bowl, cut out orange segments, then squeeze 1 tablespoon juice from membranes. Whisk in honey and 1 teaspoon oil; season with salt and pepper. Add lettuce, onion, and carrot and toss to combine. Transfer salad to a plate and top with steak.

FRESH FRUIT SALAD WITH HONEY-ORANGE DRESSING

Steps:

• In a small bowl, whisk honey, orange juice concentrate, oil and poppy seeds until blended. In a large bowl, combine strawberries, grapes, pineapple and oranges., Just before serving, stir in apples and bananas. Pour dressing over salad; toss to coat.

AVOCADO AND ORANGE SALAD WITH HONEY AND GINGER DRESSING

Steps:

• Segment and juice 3 of the oranges in the following way: Cut both ends off 1 of the oranges and place it, cut side up, on a cutting board. Using a sharp, flexible knife, cut the skin and white membrane from the orange. Use a sawing motion and cut from top to bottom following the contours of the orange. Free the orange segments by cutting along the seams that separate them from each other. Do this over a bowl to collect any juices. Reserve the segments separately and squeeze what's left of the orange over the bowl to collect the juice. Do the same with the remaining 2 oranges. Strain the juice into a measuring cup: You should have about 3/4 cup; if not, juice the remaining orange and add as much as needed.
• Combine the ginger, mayonnaise, mustard, and honey with 1/2 cup of the orange juice in a small bowl. Season with salt and pepper, to taste.
• In a small bowl, combine half of the chopped shallots with 3 tablespoons of the remaining orange juice. Whisk in the olive oil and season with salt and pepper.
• Cut the avocados lengthwise up to the large pit in the middle. Gently twist apart the 2 halves and remove the pit. Wedge a teaspoon between the skin and the flesh and remove the flesh in 1 piece. Cut the avocados into 1-inch pieces and put them into the bowl with the honey-and-ginger dressing. Add the remaining shallots, the chopped mint and the chopped cilantro, and mix together lightly so as not to break up the avocado.
• When ready to serve, set aside 8 orange segments. Toss the rest with the whole lettuce leaves and just enough of the orange-and-olive oil vinaigrette to coat. Divide the lettuce and oranges among 4 plates. Spoon some avocado onto each plate (there will be some dressing left in the bowl). Top with the reserved orange segments and drizzle any remaining honey-and-ginger dressing over the salad. Garnish with whole mint and cilantro leaves, and, if you like, some pickled ginger.

APPLE & ORANGE SALAD WITH HONEY-GARLIC DRESSING

Steps:

• Mix the oil, honey, garlic, salt and pepper in a jar (with lid) and shake before serving.
• Tear or cut lettuce(s) into bite-size pieces and mix with apples and oranges. Add the toasted nuts if desired and toss all with dressing. Serve immediately.

ORANGE POMEGRANATE SALAD WITH HONEY

Steps:

• Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, remove peel and outer membrane from oranges. Cut crosswise into 1/2-in. slices., Arrange orange slices on a serving platter; sprinkle with pomegranate seeds. In a small bowl, mix honey and orange flower water; drizzle over fruit.

ORANGE HONEY VINAIGRETTE

Steps:

• Combine all ingredients in a small bowl. Blend with a wire whisk.
• Can be stored in the refrigerator for up to one week.