GRANDMOTHER'S ORANGE SALAD
This orange salad dessert is slightly sweet and tangy, too. It adds beautiful color to any meal and appeals to all ages! -Ann Eastman, Santa Monica, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Drain oranges and pineapple, reserving juices. Set oranges and pineapple aside. Add water to juices to measure 2 cups. Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin is dissolved. Stir in sherbet until smooth. , Chill until partially set (watch carefully). Fold in oranges, pineapple and bananas. Pour into an oiled 6-cup mold. Chill until firm.
Nutrition Facts : Calories 161 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 55mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
ORANGE SALAD - EASY FRUIT SALAD RECIPE
Fresh Orange Salad is like a burst of sunshine. Sweet oranges drizzled with an amazing poppyseed dressing recipe makes the BEST fruit salad any time of year.
Provided by Julie Menghini
Categories American
Time 20m
Number Of Ingredients 10
Steps:
- Remove the peel and pith of the oranges. Cut each orange into slices or sections. Set aside.
Nutrition Facts : Calories 280 kcal, Carbohydrate 22 g, Protein 2 g, Fat 22 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 108 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
ORANGE SALAD
This nostalgic orange salad is creamy, tangy, sweet and refreshing--the perfect, eye-catching complement to a big holiday feast.
Provided by Food Network Kitchen
Categories side-dish
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Spray a 6-cup gelatin mold or bundt pan with nonstick cooking spray. Place the gelatin in a medium bowl.
- Strain the pineapple and mandarin oranges, reserving the liquid in a large measuring cup. Set the fruit aside. Add enough water to the fruit juices to equal 2 cups. Transfer the juice mixture to a small saucepan and bring to a simmer over low heat. Pour the hot juice mixture over the gelatin and whisk to dissolve. Add the orange sherbet and stir until fully melted and combined.
- Add the sour cream and beat with an electric mixture until smooth, 1 to 2 minutes. Pour the mixture into the mold and add the reserved mandarins and pineapples, making sure to distribute the fruit evenly throughout. Refrigerate until fully set, at least 3 hours up to overnight.
- Carefully dip the mold in hot water for 15 to 30 seconds. Remove and place a platter over the top of the mold. Invert onto the platter and serve.
ORANGE ROMAINE SALAD
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
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
SPINACH AND ORANGE SALAD
This is a very simple salad that is great all year long, especially in winter when citrus fruits are in season. If you just want an quick salad, look no further. Source: Southern Living, January 1986.
Provided by JenSmith
Categories Oranges
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash spinach thoroughly and allow to dry (use a salad spinner, if you have one).
- Combine spinach, orange sections, and sliced onion in a large salad bowl, tossing well.
- Drizzle dressing over spinach mixture; toss gently.
MANDARIN ORANGE SALAD
Make and share this Mandarin Orange Salad recipe from Food.com.
Provided by donna in niagara f
Categories Oranges
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1/4 cup white sugar, salt, pepper, vinegar and oil.
- Heat until sugar dissolves.
- Cool.
- Meanwhile cook almonds and 6 tsp.
- sugar over med-low heat in saucepan stirring constantly until sugar melts and almonds coated.
- Cool and break apart.
- Break apart lettuces into bite size pieces.
- Add thinly sliced celery, cut on diagonal and thinly sliced green onions.
- 5 minutes before serving toss with drained mandarin oranges, sugared almonds and cooled dressing.
- If desired can add a few pieces of chunked pineapple and top with a few crunchy chow mein noodles.
ORANGE SALAD
You don't need salt to bring out the fantastic flavor of this zesty salad from our Test Kitchen. A dash of spices and minced cilantro add to its somewhat exotic appeal. TIP: To easily peel the oranges, cut off both ends and stand the orange upright on a cutting board. Cut downward in vertical strips following the curve of the orange to remove the peel.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, cumin, paprika, curry, cinnamon and pepper; shake well. Place oranges and onion in a shallow bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cilantro. Serve with a slotted spoon.
Nutrition Facts : Calories 117 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
ORANGE JELLO SALAD
Steps:
- Mix together 4 cups of water, orange jello mix, and vanilla pudding mix in a sauce pan. Bring to a boil, stirring the whole time to keep clumps from forming. Once it starts to boil, remove from heat. Pour into a heat-resistant container (I usually use a glass baking dish), cover with plastic wrap and place in the fridge for about four hours. Remove from fridge and break up the jello into chunks. Place in a large bowl. Add in the pineapple, mandarin oranges, and whipped cream and mix around until everything is combined. Keep refrigerated until you are ready to serve.
Nutrition Facts : Calories 46 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 24 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
ORANGE FLUFF JELLO SALAD RECIPE
Steps:
- Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about 4-5 hours).
- Beat until creamy.
- Fold in whipped cream, marshmallows, and fruit. Scrape the sides of the bowl to get all the fluff mixture together. Chill about an hour before serving.
Nutrition Facts : Calories 282 kcal, Carbohydrate 64 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 213 mg, Fiber 2 g, Sugar 50 g, ServingSize 1 serving
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