Orange Walnut Salad Recipes

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CITRUS WALNUT SALAD



Citrus Walnut Salad image

I created this salad as a nice fresh side to a light summer meal. Easy to change or customize for different tastes. You can plate the salad individually for a nice presentation.

Provided by dana_shmana

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

½ cup chopped walnuts
2 large oranges, zested
1 pink grapefruit
1 (5 ounce) bag mixed salad greens
½ cup crumbled feta cheese
2 tablespoons pomegranate juice, or more as needed
2 tablespoons white sugar
1 teaspoon dried parsley
½ teaspoon salt
½ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  • Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
  • Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
  • Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
  • Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
  • Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
  • Drizzle dressing over salad.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.7 g, Cholesterol 16.7 mg, Fat 41 g, Fiber 5 g, Protein 6.9 g, SaturatedFat 8 g, Sodium 510.1 mg, Sugar 22.8 g

ORANGE, WALNUT & STILTON SALAD



Orange, walnut & stilton salad image

This light, sweet and salty salad with crumbled blue cheese makes a great no cook midweek supper with crusty bread

Provided by Good Food team

Categories     Lunch, Main course

Time 15m

Number Of Ingredients 5

2 x 100g bags rocket, watercress & spinach salad
2 oranges
1 tbsp walnut oil
85g walnut piece , roughly chopped
140g stilton or vegetarian alternative, crumbled

Steps:

  • Empty the salad bags into a large bowl. Peel the oranges over a small bowl to catch the juices; then, over the same bowl, cut the segments from the pith. Whisk the walnut oil into the orange juice, season, and pour over the salad leaves. Toss the salad, then arrange on a large platter. Scatter over the orange segments, walnuts and stilton.

Nutrition Facts : Calories 356 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium

ORANGE WALNUT SALAD (PAULA DEEN)



Orange Walnut Salad (Paula Deen) image

This is as pretty as it is easy. The sweet and sour salad dressing would be delicious on a variety of other salads as well. Paula Deen made this on Food Network and it looked so delicious I had to try it right away! This recipe is large enough for a big dinner party, but don't be afraid to rescale for a smaller group.

Provided by SharleneW

Categories     Citrus

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 14

3 heads bibb lettuce, cleaned and torn into bite-size pieces
1 1/2 lbs fresh spinach, cleaned and torn into bite size pieces
3 oranges, peeled, sectioned, and seeded
3/4 medium red onion, sliced and separated into rings
3/4 cup walnuts, coarsely chopped (I used pecan halves)
3 teaspoons butter
1 1/2 cups vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons celery seeds
1 1/2 teaspoons dry mustard
2 1/2 teaspoons paprika
1 1/2 teaspoons grated onions

Steps:

  • In large salad bowl, combine lettuce, spinach, oranges and onion.
  • Melt butter and sauté walnuts until lightly browned (this will just take 2 or 3 minutes).
  • Sprinkle over lettuce mixture.
  • To make dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator.
  • Shake again before serving.
  • Hint: To cut oranges so there is no membrane--cut peel and outer membrane off with paring knife.
  • Cut orange in half across segments.
  • Slip knife around and free each segment from membrane.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE



Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette image

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 6

Number Of Ingredients 13

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

Steps:

  • Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  • In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  • In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  • Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g

FENNEL, ORANGE AND WALNUT SALAD



Fennel, Orange and Walnut Salad image

Salad of fennel and oranges is typically Italian and dates back to the time of the Roman legionnaires. For my taste, the addition of the walnuts makes the dish, with their slightly bitter skins contrasting nicely with the sweetness of the orange and slightly licorice flavor of the fennel. I recommend the use of blood oranges if you can (adding to the attractiveness as well as the flavor), but regular oranges will work well, too. Cooking time is marination/cooling time in the refrigerator.

Provided by FlemishMinx

Categories     Oranges

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 fennel bulbs
2 oranges
1/2 lemon, juice of, only
1 tablespoon extra virgin olive oil
salt and pepper
7 whole walnuts, cut in small pieces

Steps:

  • Remove the tough outer leaves of the fennel, cut off the tops and discard; cut each bulb in half and cut out the cores (and discard them too).
  • Lay each fennel half in turn on cutting board (cut, flat side down) and slice as thinly as possible; transfer to a large mixing bowl.
  • Slice one orange in half (horizontally) and juice one of the halves, setting juice aside.
  • Slice the remaining 1 1/2 oranges horizontally; remove the peel from each slice, then separate the individual sections (you should end up with thin triangles) which then are added to the fennel slices.
  • In a small bowl, whisk together the lemon juice, reserved orange juice, olive oil, salt and pepper.
  • Pour over the fennel and oranges and mix well; allow to marinate at least 30 minutes and preferably one hour in the refrigerator.
  • Just before serving, sprinkle the walnut pieces over the salad and mix well.

Nutrition Facts : Calories 144.7, Fat 8.3, SaturatedFat 0.9, Sodium 61.1, Carbohydrate 17.7, Fiber 5.7, Sugar 6.5, Protein 3.2

WALNUT ORANGE SALAD DRESSING



Walnut Orange Salad Dressing image

This is a great dressing to serve over greens, chicken salad, even fruit! Adapted from That's My Home.

Provided by Sharon123

Categories     Salad Dressings

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 10

1/3 cup walnuts, toasted
2 medium garlic cloves, minced
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon fresh dill (or 1 t. dried)
1/8 teaspoon white pepper
1/4 teaspoon salt
1/4 cup orange juice
2/3 cup extra virgin olive oil

Steps:

  • Place walnuts, garlic, vinegar, lemon juice, honey, dill, pepper, salt and orange juice in a blender container. Process until smooth.
  • With blender running, slowly pour the oil through hole in lid. Process until emulsified. Serve over salad. Enjoy!

TOASTED WALNUT SALAD WITH MANDARIN ORANGES AND GORGONZOLA CHEESE



Toasted Walnut Salad With Mandarin Oranges and Gorgonzola Cheese image

I had this salad at one of my favorite restaurants. I couldn't figure out the secret until I toasted the walnuts. This salad blends all the flavors together well, it is a great side to just about anything. Easy to put together and chill while you cook other things. If you don't have raspberry vinaigrette, try with Recipe #23478.

Provided by Dawn399

Categories     Greens

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (5 ounce) bag mixed baby lettuces and spring greens (baby greens)
2 (11 ounce) cans mandarin orange segments (drained)
1 cup walnut pieces
4 ounces crumbled gorgonzola or 4 ounces blue cheese
1 tablespoon butter
raspberry vinaigrette dressing

Steps:

  • Melt butter in a sauce pan.
  • Stir in walnut pieces and coat with butter.
  • Stir for 4 minutes and remove from pan and set aside.
  • Allow to cool to room temperature.
  • Toss greens, mandarin orange segments and crumbled cheese.
  • Toss with toasted walnuts and serve with raspberry vinaigrette salad dressing.

Nutrition Facts : Calories 405.4, Fat 30.6, SaturatedFat 9, Cholesterol 28.9, Sodium 429.6, Carbohydrate 26.6, Fiber 5.2, Sugar 17.8, Protein 12.3

ORANGE-WALNUT SALAD



Orange-Walnut Salad image

Get great flavor with our Orange-Walnut Salad recipe. Crisp greens, cucumbers, mandarin oranges and walnuts come together in this Orange-Walnut Salad.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 10 servings.

Number Of Ingredients 10

1/3 cup orange juice
1/3 cup HEINZ Red Wine Vinegar
1/4 cup oil
2 Tbsp. sugar
1 tsp. grated orange zest
8 cups torn mixed salad greens
2 medium cucumbers, thinly sliced
2 cans (11 oz. each) mandarin oranges, drained
1 cup walnut pieces
1/4 cup green onion slices

Steps:

  • Beat orange juice, vinegar, oil, sugar and orange zest in small bowl with wire whisk until well blended. Set aside.
  • Toss salad greens with cucumbers, oranges, walnuts and green onions in large salad bowl. Add orange juice mixture; mix lightly.
  • Serve immediately.

Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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