SPINACH ORANGE SALAD
Spinach, orange, and bacon star in this colorful fresh salad.
Provided by LaurasFaves
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
- Separate oranges into individual wedges. Cut each wedge into thirds.
- Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly.
- Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing.
- Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 13 g, Cholesterol 10.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 9 g, SaturatedFat 3.8 g, Sodium 466.5 mg, Sugar 7.2 g
SPINACH SALAD WITH ORANGE VINAIGRETTE
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
- In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
- To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
ORANGE SPINACH SALAD
The combination of mustard-onion dressing with juicy oranges, cheese and crunchy sweet almonds is a joy for every taste bud! We eat this salad several times a week. -Jenn Rytting, West Jordan, Utah
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings (1 cup each).
Number Of Ingredients 17
Steps:
- In a small heavy skillet, melt sugar over low heat. Add almonds and stir to coat. Cook and stir 3-5 minutes or until golden brown. Spread onto a greased sheet of foil; break apart if necessary., In a large bowl, combine the romaine, spinach, mushrooms, cheese, red onion, bacon and oranges. , For dressing, in a blender, combine the vinegar, sugar, onion, mustard and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. , Pour dressing over salad and toss to coat. Sprinkle with sugared almonds. Serve immediately.
Nutrition Facts :
SPINACH SALAD WITH BLOOD ORANGES AND MACADAMIA NUTS
Blood oranges are only in season for a few brief times a year, but they are so delicious and unusual that I wanted to create a recipe worthy of them. This colorful salad always gets rave reviews, and I always get asked for the recipe. My husband says it is the best salad he's ever had!
Provided by Fishwrap
Categories Salad Green Salad Recipes
Time 3h20m
Yield 12
Number Of Ingredients 15
Steps:
- Fill a covered bowl halfway with ice, add onion slices, and top with more ice. Add cold water until you're just able to get the lid on. Refrigerate for 3 hours.
- Cut a slice off the top and bottom of each of the blood oranges, and slice downward to remove all skin and white pith. Be careful, as blood oranges will stain like beet juice. Cut oranges into 1/4-inch horizontal slices and remove seeds. Retain any juice and add to the juice of the navel orange. Put slices in a covered bowl or plastic bag with the olives and refrigerate for 3 hours along with onions.
- Combine olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder in a jar with a lid, close, and shake well to combine. Refrigerate until 15 minutes before serving the salad. Remove from refrigerator to barely come to room temperature.
- Drain onions and add to a large salad bowl. Add spinach, cherry tomatoes, onions, blood orange slices, and kalamata olives. Drizzle dressing on top and toss to combine. Sprinkle with blue cheese and macadamia nuts.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 20.6 g, Cholesterol 7.1 mg, Fat 24 g, Fiber 3.6 g, Protein 4.6 g, SaturatedFat 4.8 g, Sodium 473.6 mg, Sugar 8 g
SPINACH, ORANGE, AND ALMOND SALAD
Steps:
- Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
- Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
- With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
- Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
- Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
- Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
- With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
- Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
- When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
ORANGE HAZELNUT SPINACH SALAD
Make and share this Orange Hazelnut Spinach Salad recipe from Food.com.
Provided by aronsinvest
Categories Vegetable
Time 10m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash spinach well. Drain.
- I use Mandarin oranges in a can. Drain.
- In a large bowl, toss together spinach and oranges.
- In a medium bowl whisk the oil, vinegar, sugar, paprika. Pour.
- over the spinach and oranges. Toss to coat.
- Chop hazelnuts and sprinkle over the top and serve.
Nutrition Facts : Calories 293, Fat 19.4, SaturatedFat 2.2, Sodium 69.1, Carbohydrate 30, Fiber 4.4, Sugar 23.5, Protein 4.5
BEETROOT, ORANGE & HAZELNUT SALAD
Simple flavour combinations make this salad both versatile and unique- it has lots of textures and a sweet honey dressing
Provided by Cassie Best
Categories Side dish
Time 10m
Number Of Ingredients 8
Steps:
- Cook the beans in boiling water for 2 mins, drain and run under cool water until cold, then drain well - they should still have a nice crunch. Using a sharp knife, remove the peel, then segment the oranges. Squeeze the juice from the pith into a small jam jar.
- Layer the orange segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic - this way the spinach won't go soggy.
- Add the remaining ingredients for the dressing to the jam jar with some seasoning, seal and pack into your salad box. When you're ready to serve, toss the salad and dressing together.
Nutrition Facts : Calories 178 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
ORANGE SPINACH SALAD
Provided by Marian Burros
Categories easy, lunch, quick, salads and dressings
Time 5m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Tear spinach coarsely and place in large bowl.
- Wash mushrooms and trim stem ends. Slice mushrooms. Add them with the water chestnuts and the orange to the spinach.
- Whisk remaining ingredients together and toss with salad just before serving.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 147 milligrams, Sugar 8 grams, TransFat 0 grams
KALE, BLOOD ORANGE, AND HAZELNUT SALAD
Blood oranges not only add a citrusy flavor, but a bright burst of color to this hearty kale with hazelnut salad.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 6
Steps:
- Combine kale, oranges, and hazelnuts in a large bowl. Drizzle with vinegar, oil, and reserved orange juice; toss. Season with salt and pepper. Let stand for 30 minutes before serving.
ORANGE, WALNUT & SPINACH SALAD
With crunchy red onions, sweet mandarin orange slices and toasted walnuts, this spinach salad is as delicious to look at as it is to eat!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 2 cups each
Number Of Ingredients 6
Steps:
- Toss spinach with oranges, onions and nuts in large bowl.
- Whisk reserved orange liquid, vinegar and oil until blended. Add to salad; toss to coat.
- Serve immediately.
Nutrition Facts : Calories 280, Fat 24 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
SPINACH SALAD WITH ORANGES
The tangy dressing for this refreshing salad has the right sweet-tart balance to suit my taste-and others who try it agree! Orange sections are a pretty contrast to the greens, and the bacon adds a crisp accent. -Kathy Schrecengost Oswego, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings (about 3/4 cup dressing).
Number Of Ingredients 13
Steps:
- In a large salad bowl, toss the spinach, oranges, mushrooms and bacon; set aside. , In a blender, combine the ketchup, vinegar, Worcestershire sauce, sugar, onion, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady steam. Serve with salad.
Nutrition Facts : Calories 267 calories, Fat 20g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 244mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
SPINACH-ORANGE SALAD
Categories Salad Fruit Side No-Cook Vegetarian Orange Avocado Spinach Healthy Jícama Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 12
Steps:
- Whisk fresh orange juice, Sherry wine vinegar, honey, fresh lime juice and chili powder in large bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
- Combine remaining ingredients in another large bowl. Toss salad with enough dressing to coat lightly.
FRISEE, ORANGE, AND TOASTED HAZELNUT SALAD
The hazelnuts add crunch to this citrusy salad.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together orange juice, vinegar, zest, cardamom, ginger, mustard seeds, salt, and pepper. Slowly whisk in olive oil until combined, and set aside.
- Slice oranges thinly, crosswise, and arrange slices on 4 salad plates; set aside. Place frisee in a large bowl, and toss with the dressing. Divide frisee among 4 salad plates, and sprinkle with chopped hazelnuts. Serve immediately.
WARM ORANGE AND MUSHROOM SPINACH SALAD
Categories Salad Mushroom Sauté Lunch Orange Bacon Spinach Hazelnut Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- For Dressing:
- Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings and reserve. Combine 1/4 cup reserved drippings with remaining ingredients in small bowl. Season to taste with salt and pepper.
- For Salad:
- Working over small bowl and using small sharp knife, cut between membranes of oranges to release segments; add to bowl. Tear spinach and radicchio into bite-size pieces and place in large bowl. (Can be prepared 1 day ahead. Cover dressing, orange segments, greens and reserved bacon drippings separately and refrigerate.)
- Drain orange segments. Heat 2 tablespoons reserved bacon drippings in heavy large skillet over medium-high heat. Add shiitake mushrooms and sauté 1 minute. Add oyster mushrooms and season with salt and pepper. Sauté until golden brown, about 2 minutes. Add mushrooms to greens and toss. Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.
More about "orange hazelnut spinach salad recipes"
GARLICKY ORANGE SPINACH SALAD - WHOLE FOOD BELLIES
From wholefoodbellies.com
MANDARIN ORANGE SPINACH SALAD - NUTRITIOUS AND DELICIOUS
From gettystewart.com
FRESH COOKING: SPINACH AND ORANGE SALAD — EATWELL101
From eatwell101.com
SPINACH SALAD WITH ORANGE, FENNEL, AND BLACK OLIVES
From foodchannel.com
ORANGE, FENNEL AND HAZELNUT SALAD | STARTER RECIPES
From womanandhome.com
MANDARIN ORANGE SALAD (WITH CHICKEN!) - COOKING CLASSY
From cookingclassy.com
BEETROOT, ORANGE & HAZELNUT SALAD – COOKER APP
From cookerapp.com
HAZELNUT OIL AND SPINACH RECIPES (6) - SUPERCOOK
From supercook.com
OTTOLENGHI'S GREEN BEAN, ORANGE & HAZELNUT SALAD - BY BABETTE
From by-babette.com
SPINACH ORANGE SALAD RECIPE - LIFE MADE SWEETER - VEGAN
From lifemadesweeter.com
SPINACH SALAD WITH BLOOD ORANGES AND PISTACHIOS RECIPE
From seriouseats.com
ORANGE, HAZELNUT, SMOKED SALMON SALAD - THE JOYFUL PLATEFUL
From thejoyfulplateful.com
SPINACH-ORANGE SALAD - BETTER HOMES & GARDENS
From bhg.com
FENNEL, BLOOD ORANGE & HAZELNUT SALAD - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
SPINACH SALAD WITH GRAPEFRUIT, ORANGE, AND AVOCADO – DOLISKA.COM
From doliska.com
RED RICE, CHERRY, BABY SPINACH, AND HAZELNUT SALAD - FOOD NOUVEAU
From foodnouveau.com
SPINACH SALAD WITH ORANGE BALSAMIC VINAIGRETTE - A HINT OF HONEY
From ahintofhoney.com
SPINACH SALAD WITH ORANGES, POMEGRANATE, AND ALMONDS
From twopeasandtheirpod.com
SPINACH SALAD WITH MANDARIN ORANGES - LITTLE BROKEN
From littlebroken.com
SPINACH, PEAR, AND HAZELNUT SALAD WITH WHITE BALSAMIC VINAIGRETTE
From ahintofhoney.com
FARRO SALAD WITH ORANGE HAZELNUT DRESSING | SIMONE'S KITCHEN
From insimoneskitchen.com
SPINACH SALAD WITH MANDARIN ORANGES AND WALNUTS
From angiesweb.com
HAZELNUT & ORANGE LENTIL SALAD RECIPE - RECIPEYUM
From recipeyum.com.au
PEAR, GOUDA AND HAZELNUT SPINACH SALAD
From sweetpeasandsaffron.com
RADICCHIO, ORANGE AND HAZELNUT SALAD | WILLIAMS SONOMA
SPINACH ORANGE SALAD - JUST SAY YES
From jsyfruitveggies.org
SPINACH SALAD WITH ORANGE VINAIGRETTE - GO RED FOR WOMEN
From goredforwomen.org
GOUDA AND HAZELNUT SPINACH PEAR SALAD - MEALPLANNERPRO.COM
From mealplannerpro.com
ORANGE-SPINACH SALAD RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love