Power Greens Salad With Cara Cara Orange Almonds And Parmesan Recipes

POWER GREENS SALAD WITH CARA CARA ORANGE, ALMONDS, AND PARMESAN

Steps:

• In a medium bowl, combine the greens, cara cara orange, cucumber, and almonds. {To supreme the orange: turn the orange on its side, and cut off each end. Then use the knife to remove the rind. You want to cut off all of the pith while reserving as much meat as possible. Now the orange is ready to slice. I sliced and then cut it into smaller pieces.}
• In a small bowl, whisk together the oil and vinegar. Add the parmesan cheese and mix well.
• Drizzle the dressing over the salad and toss well to evenly coat the leaves.
• Plate each salad and top with coarse salt and freshly ground black pepper. Enjoy!

ORANGE ALMOND MIXED GREEN SALAD

Steps:

• Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing.
• Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.

SICILIAN-STYLE CITRUS SALAD

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

CARA CARA AND BLOOD-ORANGE SALAD WITH RICOTTA SALATA

Steps:

• To peel oranges, using a sharp knife, cut a thin slice off both ends of fruit to reveal flesh and stand fruit upright. Then, following curve of fruit, cut downward to remove peel and white pith, rotating fruit as you work, until all of peel and pith is cut away.
• Reserve peels for another use. Thinly slice oranges crosswise.
• Arrange orange slices in a shallow serving bowl. Top with salad greens and sprinkle with ricotta salata.
• In a small bowl, whisk together blood-orange juice and oil until blended, then drizzle over salad. Sprinkle with pepper, toss gently, and serve immediately.