Orange Romaine Salad Recipes

ORANGE ROMAINE SALAD

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.

ORANGE ROMAINE SALAD

Steps:

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

ROMAINE AND ORANGE SALAD

Steps:

• Make dressing by combining the oil, juice, mustard, honey, salt and pepper in a small bowl. Divide the romaine among 4 plates. Artfully top the lettuce with orange slices, red onion and olives. Drizzle with dressing and serve.

ROMAINE-ORANGE SALAD

Steps:

• Whisk 1/3 cup orange juice, the juice of 1 lemon, 2 tablespoons sugar, 1/2 teaspoon orange zest and a pinch each of cinnamon and salt in a bowl. Toss with 3 sliced romaine lettuce hearts, 1 bunch sliced radishes and 4 segmented oranges; drizzle with olive oil.

ORANGE ROMAINE SALAD

Steps:

• In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and spring onion, (& orange juice, orange rind if using). Close the lid and shake vigorously to blend.
• Place the cos lettuce into a large serving bowl. Drizzle over vinaigrette and toss to coat. Add orange slices (& dried cranberries if using) and toss gently. Garnish with toasted almonds. Serve immediately.

ORANGE AND BLUE CHEESE GRILLED ROMAINE SALAD

Steps:

• Preheat a grill pan over high heat.
• Brush the romaine spears with some lemon oil and season with salt and pepper, to taste. Put the spears on the grill pan and cook, turning once, until grill marks appear and the lettuce begins to wilt, about 2 minutes total. Immediately remove from the grill to a serving platter and sprinkle each half with about 2 tablespoons of the crumbled blue cheese.
• With a sharp knife, cut the peel and pith from the orange. Carefully remove the orange segments by cutting them lengthwise away from the membrane, into a bowl. Squeeze the juice from the membrane over the segments and slowly whisk in 2 tablespoons lemon oil until combined. Season with salt and pepper, to taste, then add the shallots and stir to combine.
• Drizzle the citrus vinaigrette and orange sections over the grilled romaine spears and garnish with the remaining blue cheese.

ENDIVE, ROMAINE, AND ORANGE SALAD FOR TWO

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.

TOSSED ROMAINE AND ORANGE SALAD

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 AND MANDARIN ORANGE SALAD WITH POPPY SEED DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.
• To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.

ROMAINE & ORANGE SALAD WITH LIME DRESSING

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.