ORANGE CRAB SALAD
This salad is especially satisfying with oranges from our own trees.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first six ingredients. Divide the salad greens among four salad plates. Sprinkle with the chow mein noodles. Top each with about 3/4 cup crab mixture. , In a small bowl, whisk together the dressing ingredients. Serve with crab salad.
Nutrition Facts : Calories 536 calories, Fat 40g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 423mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 7g fiber), Protein 14g protein.
CRAN-ORANGE COUSCOUS SALAD
I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.
Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.
CRABBY ORANGE SALAD
Succulent crab is tossed with juicy orange segments and topped with a creamy, orange-infused dressing.
Provided by sal
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl, toss together the crabmeat and oranges. Cover and chill.
- In a small bowl, whisk together the orange juice, mayonnaise, whipped cream and sugar. Serve over the chilled crab mixture.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 26 g, Cholesterol 48.3 mg, Fat 13.3 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 2.8 g, Sodium 227.9 mg, Sugar 21.6 g
MANDARIN ORANGE CRAB SALAD
Looks easy and not too many ingredients - here for safe keeping from Our Best Home Cooking, courtesy of Moriches Bay Realty.
Provided by Oolala
Categories Crab
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Simply line 4 cups or small serving bowls with lettuce.
- Arrange crabmeat and orange sections in cups and set aside.
- Mix the yogurt and cocktail sauce together and in a small mixing bowl and drizzle this dressing on top of the crab and orange.
- Serve chilled.
Nutrition Facts : Calories 73.1, Fat 0.5, SaturatedFat 0.2, Cholesterol 18.8, Sodium 370.1, Carbohydrate 8.2, Fiber 0.5, Sugar 7.7, Protein 9.1
CRAB SALAD WITH ORANGE AND OREGANO ON GRILLED SOURDOUGH
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a stovetop grill pan over medium high heat.
- In a small bowl, combine lemon juice, vinegar, oregano and parsley. Whisk in evoo in a slow stream. Season dressing with salt and pepper.
- Transfer tubs of crab to a bowl and run fingers through the meat to check for pieces of shells. Cut the ends off 2 navel oranges. Stand oranges upright and remove peels in strips working around each orange with a sharp small knife. Thinly slice the orange, then coarsely chop. Add chopped oranges and red onion to the bowl of crab meat. Drizzle the dressing over the crab mixture and toss to evenly coat. Cover and chill salad until ready to serve.
- Lightly brush the bread slices with oil and grill, turning once, until lightly toasted.
- To serve, mound the chilled crab salad over the grilled bread and enjoy with a Frozen Peach Champagne Cocktail.
DUNGENESS CRAB SALAD WITH SWEET PEA TENDRILS AND ORANGE DRESSING
Provided by Robert Irvine : Food Network
Categories appetizer
Time 32m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed.;
- Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.;
ASPARAGUS, CRAB, AND ORANGE SALAD
Categories Salad Fruit Mustard Shellfish Vegetable Quick & Easy Lunch Orange Crab Asparagus Spring Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into 1/4-inch-thick rounds. Transfer slices to large bowl. Mix in 1/2 cup chives.
- Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.
- Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.
CRAB SALAD WITH ORANGE SPICE DRESSING
This is a salad with a "bite" to it. Arugula leaves have a slight sesame taste and also has a bite to them. They really make the salad taste good. Of course you may use any kind of lettuce or salad greens, but the Arugula leaves really make the difference in this salad. Prep time includes making the salad dressing and refrigerating it.
Provided by AuntWoofieWoof
Categories Lunch/Snacks
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Put all of the salad ingredients in a large salad bowl and toss.
- Cover with plastic wrap.
- Set in refrigerator until ready to use.
- In a blender put in the Mayonnaise and Half and Half and blend for about 8-10 seconds or until well blended.
- Add pickled ginger and ground ginger and pulse for about 5 seconds.
- Add sugar, Five Spice and orange juice concentrate and pulse for about 5 seconds.
- Add remaining ingredients and blend for about 10 seconds or until all of the ingredients are well blended.
- Pour dressing mixture into a jar or Salad dressing container (such as one from Tupperware) Refrierate for at least one hour before serving to let flavors blend.
- Using salad tongs or 2 large spoons, put a portion of salad on individual salad plates.
- Put about 5 or 6 of the mandarin orange segments on each salad.
- Pour the salad dressing over each salad.
Nutrition Facts : Calories 230.3, Fat 12.3, SaturatedFat 2.7, Cholesterol 18.9, Sodium 998, Carbohydrate 25.1, Fiber 2.6, Sugar 12.1, Protein 7.2
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