ORANGE ALMOND MIXED GREEN SALAD
This is a quick and easy salad idea with a homemade vinaigrette drizzled over a mixture of lettuce, mandarin oranges, and almond slivers.
Provided by Chef Stef
Categories Salad Green Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 18.4 g, Fat 14.2 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 1 g, Sodium 314.9 mg, Sugar 14 g
ALMOND-ORANGE TOSSED SALAD
Another highlight of my Easter menu is this pretty salad, with its slightly sweet homemade dressing and crispy sugar-toasted almonds. I've often taken the salad to potlucks because everyone enjoys it so much. -Lavonn Bormuth Westerville, Ohio
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool., In a large serving bowl, combine the lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat.
Nutrition Facts :
ORANGE ALMOND SALAD WITH ORANGE-BALSAMIC VINAIGRETTE
Orange Almond Salad includes sweet onions,oranges & crunchy almonds drizzled with orange balsamic dressing for a quick and refreshing dinner salad.
Provided by Jami Boys
Categories Salads
Time 15m
Number Of Ingredients 8
Steps:
- Make salad by layering greens, orange segments, onions, and chopped almonds.
- Make vinaigrette by combining juice, mustard, vinegar, and olive oil in a jar with a lid and shake well until combined (or use a bowl and whisk well).
- Pour dressing over salad and serve.
Nutrition Facts : ServingSize 1 cup, Calories 276 kcal, Sugar 9 g, Sodium 53 mg, Fat 24 g, SaturatedFat 3 g, Carbohydrate 13 g, Fiber 3 g, Protein 4 g
SWEET AND CRUNCHY GARDEN SALAD
Provided by Trisha Yearwood
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.
- Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
- Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.
- Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.
ORANGE AND ALMOND SALAD
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
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.
APPLE ALMOND CRUNCH SALAD
This easy-to-assemble salad combines the great crunch of apples and almonds with the sweetness of golden raisins and the unique texture of feta cheese. The tanginess of the raspberry dressing works really well with the crispy ingredients.
Provided by SKETTYMAKER
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.
Nutrition Facts : Calories 241 calories, Carbohydrate 19.8 g, Cholesterol 18.7 mg, Fat 15.7 g, Fiber 3.3 g, Protein 6.6 g, SaturatedFat 3.6 g, Sodium 610.2 mg, Sugar 8.3 g
CRUNCHY RAMEN SALAD
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
EMERIL'S SPINACH, ORANGE AND CANDIED ALMOND SALAD
My husband and I caught the Emeril Live cooking show on Food Network over at Mom's last night and I wanted to find this recipe before it was lost forever. I haven't tested it yet, but I KNOW it's good! This salad adds a splash of color to your dining table!
Provided by COOKGIRl
Categories Oranges
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Lightly grease a 10" square of parchment paper with butter or vegetable oil and set aside.
- Use a salad spinner to rinse the baby spinach thoroughy. Remove as much moisture as possible from the spinach or your salad will be soggy. Set aside to drain.
- SIMPLE SYRUP: In a small saucepan combine 3 tablespoons of sugar and 1 tablespoon of water over medium-high heat. Swirl the mixture occasionally until the sugar turns a golden amber color*. This should take about 3-4 minutes.
- Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. *Be careful not to burn the sugar/nut mixture or yourself! Transfer nuts to parchment paper, using a spatula to spread into a thin layer, and set aside to cool completely.
- With a sharp knife, peel the orange, remove the bitter white pith and cut the fruit into segments. (Use a small bowl to catch the orange juice that drips.) Reserve the segments in a separate bowl. Reserve the orange juice.
- SALAD DRESSING: Combine 1/4 cup of the reserved fresh orange juice, remaining 3 tablespoons sugar, the Champagne or white vinegar, olive oil, fresh orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a non-reactive container with a lid and refrigerate until ready to eat.
- Put the fresh 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 (at this point the almonds have turned to "brittle") 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.
ALMOST MAGIC PAN ORANGE ALMOND SALAD
Make and share this Almost Magic Pan Orange Almond Salad recipe from Food.com.
Provided by Bliss
Categories Low Protein
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Shaking constantly, toast almonds in skillet over low heat until golden brown (about 5 minutes).
- Wash and dry lettuce.
- Tear into bite size pieces.
- Place with green onions and mandarin oranges in large salad bowl.
- Dressing: Combine all ingredients but egg and vinegar.
- Add in thin stream and process till well blended.
- Serves 6.
- MAKES: 1 cup dressing.
- Just before serving, toss well.
- Leftover dressing keeps up to 1 week in fridge.
CRUNCHY CHOPPED SALAD
Encourage kids to learn essential kitchen skills with this crunchy salad made with pomegranate seeds. The recipe is easy for children aged seven to 11 to follow
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Serves 4-6 (with leftover dressing)
Number Of Ingredients 20
Steps:
- Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
- Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
- Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
- Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
- Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
- Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
- Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
ALMOND & MANDARIN ORANGE SALAD
I got this delicious mandarin orange salad recipe from my sister. She's always coming up with a new recipe. This particular salad struck the whole family; it's become a standby for us all. -Anita Beachy, Bealeton, Virginia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.
Nutrition Facts : Calories 196 calories, Fat 13g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 372mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.
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