Endive Romaine And Orange Salad For Two Recipes

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ORANGE ROMAINE SALAD



Orange Romaine Salad image

Romaine lettuce and orange slices are tossed with a light honey vinaigrette.

Provided by Justin Shepheard

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Yield 8

Number Of Ingredients 8

¼ cup red wine vinegar
¾ cup vegetable oil
1 tablespoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onion
1 large head romaine lettuce, torn into bite-size pieces
3 oranges, peeled and thinly sliced

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.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 8.7 g, Fat 20.6 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 3.2 g, Sodium 149.7 mg, Sugar 6.1 g

ENDIVE, ORANGE & ROQUEFORT SALAD



Endive, Orange & Roquefort Salad image

Provided by Ina Garten

Time 20m

Yield 2 servings

Number Of Ingredients 11

1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons good olive oil
1/2 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
1 head Belgian endive
1/4 cup walnut halves, toasted (see Cook's Note)
2 ounces French Roquefort cheese, 1/2-inch-diced
1/2 sweet red apple, unpeeled, cored and medium-diced
2 ounces baby arugula
1/2 orange

Steps:

  • In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Cut the head 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 medium 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 membrane. Sprinkle with salt and serve.

ENDIVE, ROMAINE, AND ORANGE SALAD FOR TWO



Endive, Romaine, and Orange Salad for Two image

The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it's more fun if you share it off the same plate.

Provided by Anna Stockwell

Categories     Salad     Valentine's Day     Orange Juice     Sherry     Orange     Endive     Lettuce     Parsley     Gouda     Winter     Dinner     Wheat/Gluten-Free

Yield 2 servings

Number Of Ingredients 10

3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh orange juice
4 tsp. sherry vinegar
1/4 tsp. kosher salt
1 tsp. coarsely ground black pepper, divided
1 orange, preferably Cara Cara, cut into segments
1 small head of purple or white endive, leaves separated
1 small romaine heart, leaves separated
1/4 cup parsley leaves with tender stems
1/2 ounce Gouda, preferably goat's milk, grated (about 1/4 cup)

Steps:

  • Whisk oil, orange juice, vinegar, salt, and 1/2 tsp. pepper in a large bowl. Add orange segments, endive, romaine, and parsley and toss with your hands until well coated. Using your hands, lift salad from bowl and transfer to a platter, leaving excess dressing behind. Top with Gouda and remaining 3/4 tsp. pepper.

ENDIVE, ORANGE AND ROQUEFORT SALAD



Endive, Orange and Roquefort Salad image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

1/2 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1/4 cup good olive oil
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
2 heads Belgian endive
1/2 cup walnut halves, toasted
1/4 pound French Roquefort cheese, 1/2-inch-diced
1 sweet red apple, unpeeled, cored and medium-diced
4 ounces baby arugula
1 orange

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.

TOSSED ROMAINE AND ORANGE SALAD



Tossed Romaine and Orange Salad image

Make and share this Tossed Romaine and Orange Salad recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup orange juice
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 head romaine lettuce, torn, washed and dried
3 (11 ounce) cans mandarin oranges
1/2 cup slivered almonds

Steps:

  • Prepare the dressing by whisking together the orange juice, olive oil, vinegar, pepper and salt; set aside.
  • In a large bowl, combine the romaine and oranges.
  • Add enough dressing to coat and toss well.
  • Sprinkle with almonds and serve.

ROMAINE & ORANGE SALAD WITH LIME DRESSING



Romaine & Orange Salad with Lime Dressing image

Three ingredients plus a dressing equals a quick salad for special occasions. I first had it at a friend's wedding, and it's become a family favorite. - Linda Pallotto, Mantua, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon lime juice
1 small garlic clove, minced
3/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon grated lime zest
6 cups torn romaine
1/2 cup sliced red onion
1 can (11 ounces) mandarin oranges, drained

Steps:

  • In a small bowl, whisk the first six ingredients. In a large bowl, combine romaine and onion. Drizzle with dressing; toss to coat. Top with mandarin oranges. Serve immediately.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ORANGE ROMAINE SALAD



Orange Romaine Salad image

With this salad, spinach or another dark-green leaf lettuce works as well as the romaine. The oil and vinegar can be replaced by an oil-based honey French dressing or a honey mustard or poppy seed dressing.-Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 8

8 cups torn romaine
1 can (11 ounces) mandarin oranges, drained or 2 medium oranges, peeled and sliced
1 cup thinly sliced red onion
1/4 cup red wine vinegar
3 tablespoons olive oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
Salt and pepper to taste

Steps:

  • In a large bowl, combine romaine, oranges and onion. Combine remaining ingredients; pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.

ARUGULA AND ENDIVE SALAD WITH ORANGES



Arugula and Endive Salad with Oranges image

This salad combines bitter and spicy lettuces with the sweetness of winter oranges and the tart flavor of red-wine vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 8

3 tablespoons fresh orange juice
2 tablespoons red-wine vinegar
1 tablespoon grainy mustard
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds (3 to 4 bunches) arugula, washed well
1 pound (4 to 6 heads) Belgian endive, sliced crosswise 1/2 inch thick
2 navel oranges, peeled, quartered, and sliced

Steps:

  • In a small bowl or jar, whisk or shake orange juice, vinegar, mustard, and oil until thickened and combined; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
  • In a large bowl, combine arugula, endive, and oranges; toss with dressing. Serve immediately.

Nutrition Facts : Calories 82 g, Fat 4 g, Fiber 4 g, Protein 3 g

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