Orange Spinach Salad Recipes

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SPINACH AND ORANGE SALAD



Spinach and Orange Salad image

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

3/4 lb fresh spinach, torn into bite-size pieces
3 medium oranges, peeled, sectioned, and seeded
1 medium red onion, sliced and separated into rings
1/4-1/3 cup French dressing (try one from this site)

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.

ORANGE SPINACH SALAD



Orange Spinach Salad image

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

1/4 cup sugar
1/2 cup slivered almonds
1 bunch romaine, torn
1 package (6 ounces) fresh baby spinach
1/2 pound sliced fresh mushrooms
3 cups shredded Swiss cheese
1 medium red onion, sliced
1/2 pound sliced bacon, cooked and crumbled
1 can (15 ounces) mandarin oranges, drained
POPPY SEED DRESSING:
1/3 cup white vinegar
1/3 cup sugar
1/4 cup finely chopped onion
2 tablespoons Dijon mustard
3/4 teaspoon salt
3/4 cup canola oil
2 teaspoons poppy seeds

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 :

ORANGE VINAIGRETTE SPINACH SALAD



Orange Vinaigrette Spinach Salad image

This special salad is lightly coated in a refreshing citrus dressing. I sometimes serve it with a side of cottage cheese...the taste of orange and all the cheeses will have your friends and family begging for more. -Jamie Pearson, Woodbury, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3 medium oranges
1/3 cup olive oil
1 tablespoon Worcestershire sauce
4 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup red wine vinegar
1 package (6 ounces) fresh baby spinach
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese

Steps:

  • Finely grate peel of one orange; set aside. Cut the same orange in half; squeeze juice into a 1-cup measuring cup. Add the oil, Worcestershire sauce, sugar, salt, pepper and reserved orange peel. Gradually whisk in vinegar; set aside., Peel and discard white membrane from remaining oranges; cut into sections. , In a large bowl, combine the spinach, cheeses and orange sections. Drizzle with 1/4 cup vinaigrette and toss to coat. Refrigerate remaining vinaigrette for another use.,

Nutrition Facts : Calories 154 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 354mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.

SPINACH AND ORANGE SALAD



Spinach and Orange Salad image

Samples of this salad were served by the H.E.B. grocery store chef this weekend. Delicious. Light and refreshing. This recipe represents California cuisine.

Provided by PanNan

Categories     Oranges

Time 21m

Yield 6-8 serving(s)

Number Of Ingredients 9

12 ounces Baby Spinach, cleaned and dried
1 (12 ounce) can mandarin oranges, drained
1/2 red onion, thinly sliced
1/3 cup walnut pieces, toasted
salt and pepper
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon frozen orange juice concentrate
1 tablespoon honey

Steps:

  • Preheat oven to 350.
  • Toast walnuts on a small baking sheetfor 6- 8 minutes, or until lightly browned.
  • Slice red onion; cut slices in half and separate rings.
  • Whisk dressing ingredients together in a small bowl.
  • Combine spinach, oranges and red onion in a large bowl.
  • Toss with dressing and season to taste with salt and ground pepper.
  • Sprinkle with toasted walnuts and serve.

SPINACH ORANGE SALAD



Spinach Orange Salad image

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

6 slices bacon
2 oranges, peeled
1 (16 ounce) bag fresh spinach leaves
½ red onion, thinly sliced
½ cup pine nuts
⅓ cup vegetable oil
¼ cup orange juice
2 teaspoons white vinegar
½ teaspoon salt

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

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS



Baby Spinach Salad with Mandarin Orange and Red Onions image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

8 ounces baby spinach, about 5 to 6 cups
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and pepper

Steps:

  • Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
  • When you are ready to serve, pour the dressing over salad and season with salt and pepper.

SPINACH SALAD WITH ORANGE VINAIGRETTE



Spinach Salad with Orange Vinaigrette image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

6 slices prosciutto
2 oranges, zested
2 small oranges, juiced or 1 large orange, juiced
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
10 to 12 ounces pre-washed spinach

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.

SPINACH, AVOCADO AND ORANGE SALAD



Spinach, Avocado And Orange Salad image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

6 cups young spinach leaves
3 tablespoons fresh lime juice
1/2 tablespoon sweet mustard
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 large navel oranges
1 medium-size ripe avocado
1/2 Vidalia or other sweet onion, sliced thin

Steps:

  • If the spinach is not sold rinsed and dried, rinse it well and dry it. And if the spinach is not very young, with small leaves, remove the stems. Put the spinach in a bowl.
  • Beat the lime juice and mustard together. Beat in the oil and season to taste with salt and pepper.
  • Peel the oranges and, using a sharp knife, cut away all the white pith. Divide into segments and put in a bowl.
  • Cut the avocado into quarters and remove the pit. Cut the flesh from the skin and slice it. Add the slices to the bowl with the orange segments. Add the onion slices and toss with half the dressing.
  • To serve, toss the spinach with the remaining dressing. Arrange the oranges, avocado and onion on top.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 363 milligrams, Sugar 6 grams

SPINACH AND MANDARIN ORANGE SALAD



Spinach and Mandarin Orange Salad image

This is a quick and easy recipe that is sure to impress guests. It's not your ordinary spinach salad.

Provided by Suzanne S.

Categories     Salad     Vegetable Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

½ cup red wine vinegar
½ cup white sugar
1 ½ tablespoons water
1 ½ tablespoons butter
½ teaspoon salt
1 egg, beaten
1 (10 ounce) package baby spinach
1 (6 ounce) package sliced fresh mushrooms
1 (15 ounce) can mandarin oranges, drained
⅓ cup toasted slivered almonds
4 slices cooked bacon, crumbled
¼ red onion, sliced and separated into rings
¼ cup croutons, or as desired

Steps:

  • Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour.
  • Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
  • Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.

Nutrition Facts : Calories 194 calories, Carbohydrate 30 g, Cholesterol 38.6 mg, Fat 7.2 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 277.9 mg, Sugar 24 g

ORANGE SPINACH SALAD



Orange Spinach Salad image

Provided by Marian Burros

Categories     easy, lunch, quick, salads and dressings

Time 5m

Yield 2 servings

Number Of Ingredients 9

3 ounces fresh spinach, washed, drained, stems removed
4 medium mushrooms
4 water chestnuts, diced
1 orange, peeled and diced
1 tablespoon salad oil
1 1/2 teaspoons vinegar
1 1/2 teaspoons orange juice
3/4 teaspooon soy sauce Scant
1/8 teaspoon dry mustard

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

SPINACH-ORANGE SALAD



Spinach-Orange Salad image

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

1/2 cup fresh orange juice
1/4 cup Sherry wine vinegar
3 tablespoons honey
1 tablespoon fresh lime juice
3/4 teaspoon chili powder
3/4 cup olive oil
2 6-ounce packages baby spinach
4 oranges, peel and white pith removed, quartered, cut crosswise into 1/4-inch-thick slices
2 cups matchstick-size strips peeled jicama
1 avocado, peeled, seeded, cubed
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro

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.

SPINACH SALAD WITH ORANGES AND ALMONDS



Spinach Salad with Oranges and Almonds image

Categories     Salad     No-Cook     Kentucky Derby     Orange     Almond     Spinach     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

6 tablespoons vegetable oil
1/4 cup fresh orange juice
3 green onions, minced
3 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon chopped fresh tarragon
1 teaspoon grated orange peel
4 oranges
1 1/2 6-ounce packages baby spinach
2/3 cup sliced almonds, toasted

Steps:

  • Whisk first 7 ingredients in small bowl. Season with salt and pepper. Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. (Dressing and oranges can be made 1 day ahead. Cover separately and chill. Rewhisk dressing before using.)
  • Combine spinach, half of almonds, and all orange segments in large bowl with enough dressing to coat. Divide among 6 plates. Sprinkle with almonds.

BLUEBERRY AND ORANGE SPINACH SALAD



Blueberry and Orange Spinach Salad image

Create a colorful salad by tossing a light citrus dressing with tender spinach, crunchy pecans and sweet fruits.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 5

Number Of Ingredients 10

1/4 cup coarsely chopped pecans
2 teaspoons real maple syrup
1/2 teaspoon sugar
2 tablespoons fresh orange juice
1 tablespoon white wine vinegar
1 tablespoon olive or vegetable oil
2 teaspoons sugar
4 cups torn fresh spinach leaves
1 cup fresh blueberries
2 medium oranges, peeled, cut into sections (about 1/2 cup)

Steps:

  • Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.
  • Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with wire whisk until well blended.
  • In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 12 g, TransFat 0 g

ORANGE, WALNUT & SPINACH SALAD



Orange, Walnut & Spinach Salad image

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

1 pkg. (10 oz.) fresh spinach
1 can (11 oz.) mandarin oranges, drained with 2 Tbsp. liquid reserved, divided
1 red onion, thinly sliced, separated into rings
1-1/2 cups chopped walnuts, toasted
1/4 cup HEINZ Red Wine Vinegar
2 Tbsp. olive oil

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 AND ALMONDS



Spinach Salad with Oranges and Almonds image

Please your guests when you serve Spinach Salad with Oranges and Almonds! Combine spinach, orange slices, and almonds in this easy recipe.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 8 servings

Number Of Ingredients 10

3 navel oranges, divided
1 pkg. (6 oz.) baby spinach leaves
1 avocado, peeled, sliced
1 small red onion, cut into thin slices
1/2 cup thin matchlike jicama sticks
1/4 cup slivered almonds, toasted
1/2 cup KRAFT Red Wine Vinaigrette Dressing
1 Tbsp. GREY POUPON Dijon Mustard
1/2 tsp. ground black pepper
1 tsp. sugar

Steps:

  • Remove 1 Tbsp. zest from 1 orange; reserve for later use. Peel, then slice all oranges.
  • Combine spinach, orange slices, avocados, onions, jicama and nuts in large bowl.
  • Mix reserved orange zest and remaining ingredients until blended. Add to spinach mixture; mix lightly.

Nutrition Facts : Calories 50, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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BERRY ORANGE SPINACH SALAD / THE GRATEFUL GIRL COOKS!
Assemble The Berry Orange Spinach Salad. Divide the chilled baby spinach leaves into serving bowls or onto plates. Evenly divide and arrange the strawberries, mandarin orange slices, blackberries, feta and pecans on top of the spinach for each salad. Note: If you want to prepare the salad ahead of serving time, do not add vinaigrette to salad.
From thegratefulgirlcooks.com


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