GREEN BEAN-CITRUS SALAD WITH ALMONDS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.)
- Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds.
MANDARIN ALMOND SALAD
A wonderful medley of flavors and textures!
Provided by BDEGER
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, combine the romaine lettuce, oranges and green onions.
- Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
- Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
- Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 20.2 g, Fat 16.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 11.6 mg, Sugar 16.6 g
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.
CITRUS BLUEBERRY SALAD WITH ALMOND RELISH AND MINTED SUGAR
Steps:
- Put the almonds, sugar and mint in a food processor and pulse briefly to make a coarse streusel-like topping. Transfer to a small bowl.
- Combine the grapefruits and oranges in a large decorative bowl. Combine the reserved citrus juices in a small saucepan (you should have at least 2 cups, if you don't, add enough fresh orange or grapefruit juice to make up the difference). Add the honey and fresh ginger and bring to a boil. Cook until the mixture is reduced by half. Remove from the heat and let cool to room temperature, at least 30 minutes. Remove the ginger and pour the mixture over the citrus. Cover and refrigerate the salad for at least 1 hour and up to 24 hours.
- Just before serving, stir in the blueberries. Top with the minted almond sugar and serve.
ALMOND-CITRUS SALAD
Make and share this Almond-Citrus Salad recipe from Food.com.
Provided by dicentra
Categories Citrus
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make dressing, in container of blender combine juice, vinegar, oil, honey, ginger, salt and pepper flakes.
- Blend to mix thoroughly. In bowl combine fruit, onion and dressing. Set aside at least 10 minutes or up to 1 hour.
- To serve, line four individual plates with spinach. Spoon fruit mixture with dressing over spinach, dividing equally. Sprinkle Almonds over salads.
Nutrition Facts :
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- In a small bowl combine the orange zest, garlic, dijon, olive oil, orange juice, vinegar, honey, salt and pepper. Whisk until emulsified and set aside. (This makes more dressing than you'll need for this salad. Save any extra for other salads.)
- Segment the orange. Using a sharp knife cut away the peel and pith of the orange exposing the juicy segments. Cut in between the membrane of each of the orange segments and transfer the segments to a small bowl. Set aside.
- Add the lettuce to a large salad bowl. Top with onion, queso fresco, cucumber and orange segments. Add 4-5 tablespoons of dressing and toss the salad. If it needs more dressing, add more a little at a time. Sprinkle the salad with the toasted almonds and fresh basil. Serve.
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