ROASTED BUTTERNUT SQUASH SALAD WITH TANGERINE-ROSEMARY VINAIGRETTE
Provided by Marcela Valladolid
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
- While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper.
- Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.
WATERCRESS SALAD WITH WARM VINAIGRETTE
Categories Salad Mustard Vegetarian Quick & Easy Salad Dressing Honey Shallot Watercress Gourmet
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress.
WATERCRESS AND TANGERINE SALAD WITH RED ONIONS AND BLACK PEPPER VINAIGRETTE
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette.
- In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.
- Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.
TANGERINE VINAIGRETTE
Make and share this Tangerine Vinaigrette recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 10m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Combine all the ingredients except the oil and whisk to blend and dissolve the sugar.
- Slowly whisk in the oil to emulsify and thicken.
- This is better if made a day before using.
- It will keep for up to 2 weeks in the refrigerator.
Nutrition Facts : Calories 800, Fat 81.1, SaturatedFat 11.2, Sodium 3.9, Carbohydrate 21.7, Fiber 0.6, Sugar 15.9, Protein 0.8
WATERCRESS SALAD WITH BOILED JERSEY ROYALS, ROAST SHALLOTS & PICKLED RADISH
Make the most of springtime Jersey Royals in this vibrant salad, with roasted shallots, pickled radish, mint and watercress
Provided by Rosie Birkett
Categories Lunch, Side dish, Starter
Time 55m
Yield Serves 4 as a side
Number Of Ingredients 9
Steps:
- Wash the watercress and leave to soak in a large bowl of cold water.
- Whisk the vinegar with the sugar and a pinch of salt. Toss the radish in the vinegar and leave to pickle.
- Heat the oven to 200C/180C fan/gas 6. Put the shallots in a roasting tray and coat in the olive oil. Season. Arrange the shallots cut-side down and roast for 45 mins.
- Meanwhile, put the potatoes and mint in a pan. Cover with cold water, bring to the boil and cook for 10 mins until tender. Leave to cool in the water, then drain, cutting any bigger potatoes in half.
- Peel off the roasted shallot skins and discard. Pull apart the shallot halves and toss in a salad bowl with the potatoes, dressing and the roasting oil. Drain the watercress, then add that, season, and scatter over the pickled radishes and a little cider vinegar. Toss everything together and serve.
Nutrition Facts : Calories 221 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
AVOCADO AND TANGERINE SALAD WITH JALAPEñO VINAIGRETTE
Provided by Ed Kenny
Categories Salad Citrus Side Feta Avocado Arugula Hot Pepper Summer Healthy Tangerine Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
- Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
- Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.
- Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
- DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.
WATERCRESS AND ROASTED-SHALLOT SALAD WITH TANGERINE VINAIGRETTE
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Toss the shallots in the olive oil to coat them. Spread the shallots on a baking sheet and roast for 1 hour, or until golden and very soft. Put the watercress in a large salad bowl. To prepare the dressing: In a medium bowl, combine the mustard, tangerine juice, and vinegar. Gradually whisk in the olive oil to make an emulsified sauce. Whisk in the thyme, salt, and pepper. Pour the vinaigrette over the watercress and toss until coated. Divide the greens among 4 plates and arrange 4 roasted shallots on top of each serving.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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