Orange Romaine Salad Recipes

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MANDARIN ROMAINE SALAD



Mandarin Romaine Salad image

This extra-special green salad boasts luscious flavor, a touch of heat, plenty of crunch and color, and a citrus sparkle. It takes just minutes to toss together and never disappoints. -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 13

9 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup finely chopped celery
2 green onions, thinly sliced
6 tablespoons vegetable oil
3 tablespoons sugar
3 tablespoons raspberry vinegar
1-1/2 teaspoons dried parsley flakes
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the oil, sugar, vinegar, parsley, salt, pepper and pepper sauce; shake well. , Just before serving, sprinkle salad with pecans. Shake dressing and pour over salad; toss to coat.

Nutrition Facts : Calories 139 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein.

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.

TOSSED ROMAINE AND ORANGE SALAD



Tossed Romaine and Orange Salad image

This is a light and flavorful green salad that combines oranges and almonds.

Provided by Pam Somers

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

½ cup orange juice
3 tablespoons olive oil
2 tablespoons red wine vinegar
½ teaspoon ground black pepper
¼ teaspoon salt
1 large head romaine lettuce - torn, washed and dried
3 (11 ounce) cans mandarin oranges
½ 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.

Nutrition Facts : Calories 332.2 calories, Carbohydrate 47 g, Fat 16.7 g, Fiber 5.1 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 167.8 mg, Sugar 40.1 g

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, 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.

ROMAINE SALAD WITH AVOCADO AND ORANGES



Romaine Salad With Avocado and Oranges image

Make and share this Romaine Salad With Avocado and Oranges recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 oranges
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
6 cups shredded romaine lettuce
2 scallions, thinly sliced
1/2 cup diced avocado

Steps:

  • With a paring knife remove the skin and pith from the oranges.
  • Working over a large salad bowl to catch the juices, cut out the orange segments. Set aside.
  • Add the lemon juice, oil, mustard, and salt to the juice, whisking to blend.
  • Add the lettuce and scallions, tossing well. Add the avocado and toss gently to combine.

ORANGE ROMAINE SALAD



Orange Romaine Salad image

ZWT7, Italy. Crisp romaine/cos lettuce and sweet orange slices are tossed with a light honey vinaigrette. 5 Stars on http://allrecipes.com.au

Provided by UmmBinat

Categories     Oranges

Time 5m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

4 tablespoons red wine vinegar (not halal)
3/4 cup extra virgin olive oil
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 spring onions, sliced
1 large cos lettuce, torn into bite-size pieces
3 oranges, peeled and thinly sliced
3 tablespoons slivered almonds, toasted
2 tablespoons orange juice (optional)
1/2 teaspoon orange rind, grated very small (optional)
2 tablespoons dried cranberries (optional)

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.

ROMAINE-ORANGE SALAD



Romaine-Orange Salad image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

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



ORANGE ROMAINE SALAD image

Categories     Leafy Green     Orange

Number Of Ingredients 8

1/4 cup red wine vinegar
3/4 cup vegetable oil
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup green onion, chopped
1 head (large) 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.

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Top Asked Questions

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. See how to make a delicious salad with sweet peaches and fresh greens.
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.
Ingredients 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
We were on a big salad kick a couple of weeks ago, and this colorful orange romaine sesame salad was Darryl’s favorite. This orange romaine sesame salad is perfect for a hot day – the romaine lettuce and cabbage is nice and crisp, and the oranges and dressing are refreshingly juicy and sweet.

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