Tossed Greens With Sesame And Oranges Recipes

MIXED BABY GREENS SALAD WITH MANDARIN ORANGES

Steps:

• Combine greens, oranges and cucumber in a salad bowl. In a small bowl, combine vinegar and sugar. Whisk in vegetable oil and sesame oil. Pour dressing over salad. Add sesame seeds, salt and pepper and toss.

FRUIT 'N' NUT TOSSED SALAD

Steps:

• In a large bowl, gently toss the romaine, oranges, grapes and almonds. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

TOSSED SALAD WITH ORANGES

Steps:

• In a food processor or blender, combine the oil, vinegar, sugar, onion, mustard and salt. Cover and process until smooth. Stir in the poppy seeds, In a salad bowl, combine the greens, oranges, bacon and almonds. Drizzle with dressing and toss to coat. Serve immediately.

TOSSED GREENS WITH SESAME AND ORANGES

Steps:

• Place orange segments in shallow glass or plastic dish. Pour Orange-Sesame Dressing over oranges. Cover and refrigerate at least 15 minutes. Toss lettuce, mushrooms, bean sprouts and onion in large salad bowl. Spoon oranges and dressing onto salad toss lightly. Sprinkle with sesame seed before serving.Orange-Sesame Dressing3 tablespoons seasoned rice vinegar2 tablespoons reserved mandarin orange syrup1 tablespoon honey1 teaspoon sesame oilDash of ground cinnamonShake all ingredients in tightly covered container.1 Serving: Calories 110 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 10mg Carbohydrate 21g (Dietary Fiber 2g) Protein 2g.*To toast sesame seed, heat the seed in an ungreased skillet over medium heat about 2 minutes, stirring occasionally, until golden brown.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GREENS WITH ORANGE VINAIGRETTE AND TOASTED SESAME SEEDS

Steps:

• In a small dry skillet over medium heat, toast the sesame seeds, shaking the pan until they are fragrant, 2 to 3 minutes, and set aside to cool.
• Repeat step 1 with the cumin seeds, and then grind the cumin seeds in a clean spice grinder or with a mortar and pestle until fine.
• In a medium bowl, whisk together the orange juice, red-wine vinegar, salt, and sugar. Gradually whisk in the olive oil, adding in a fine stream, until emulsified. Whisk in the ground cumin, and season with pepper to taste. Drizzle the dressing over salad, and sprinkle toasted sesame seeds over the top.

ORANGE ROMAINE SALAD

Steps:

• In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
• Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

TOSSED GREEN SALAD

Steps:

• In a large bowl, combine greens, cucumber, peas, onions and celery. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat.

TOASTED SESAME GREENS

Steps:

• Place a large pan over high heat until hot.
• Add oil, swirling to coat bottom. Add ginger; cook, stirring, until fragrant, about 10 seconds.
• Add spinach and broth; stir once, then cover.
• Reduce heat to medium; cook, stirring once, until greens are wilted, about 2 minutes.
• Add sesame oil, soy sauce, and sesame seeds.
• Toss to distribute seasonings and serve.