Endive Orange Avocado And Bacon Salad Recipes

AVOCADO-ORANGE SALAD

Steps:

• Combine orange juice, white wine vinegar, olive oil, salt and pepper. Set aside.
• In a seperate bowl, lightly toss segmented oranges, red leaf lettuce, and avocado.
• Pour vinegar dressing over all.
• Enjoy.

AVOCADO ORANGE SALAD

Steps:

• On two salad plates, arrange the greens, orange, avocado and onion. In a small bowl, whisk the dressing ingredients. Drizzle over salads.

BACON AVOCADO SALAD

Steps:

• Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.

ORANGE AND AVOCADO SALAD

Steps:

• Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out 3 tablespoons juice; reserve remaining juice for another use.
• In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper.
• In a large bowl, combine oranges, lettuce, avocado, and radishes. Drizzle with dressing as desired, and toss gently to combine. Serve immediately.

ENDIVE, ORANGE AND ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
• Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.

ENDIVE AND AVOCADO SALAD

Steps:

• Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
• Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.

ENDIVE, ORANGE, AVOCADO, AND BACON SALAD

Steps:

• In a small bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil in a stream until emulsified.
• With a sharp knife cut peel and pith from orange and cut sections free from membranes. Cut sections into 1/2-inch pieces and transfer to a bowl. Peel and pit avocado. Cut avocado into 1/2-inch pieces and add to orange. Trim endives and slice thin crosswise. Add endives and dressing and toss salad lightly. Sprinkle salad with bacon.

BLOOD ORANGE AND AVOCADO SALAD

Steps:

• Gently toss avocado and blood orange in a bowl; drizzle with olive oil. Season with salt and black pepper.

AVOCADO AND ENDIVE SALAD

Steps:

• Trim off the bottoms of the endive. Cut them in 2-inch lengths. Drop them in cold water and drain well.
• In a salad bowl, blend the lemon juice, mustard, vinegar, oil, salt and pepper with a wire whisk until smooth. Set aside.
• When ready to serve, peel the avocado and slice it in half. Discard the pit and cut the avocado lengthwise into slices 1/2 inch thick.
• Add the endive and avocado to the salad bowl and toss. Serve on chilled salad plates.

THE BAREFOOT CONTESSA'S ENDIVE AND AVOCADO SALAD

Steps:

• Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
• Remove a half inch from the stem of each endive, discard the core, and cut the rest across into 1" chunks. Cut the avocados into large pieces. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.