Ribbon Salad With Orange Vinaigrette Recipes

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GARDEN SALAD WITH ORANGE-DIJON VINAIGRETTE



Garden Salad with Orange-Dijon Vinaigrette image

Provided by Rachael Ray : Food Network

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 12

1/4 cup orange marmalade
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
3 tablespoons red wine vinegar
1/3 to 1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 large or 3 small romaine hearts, chopped
3 to 4 celery ribs, chopped
1/2 seedless cucumber, sliced
1 small red onion, chopped or thinly sliced
2 ripe tomatoes, chopped
1/4 cup fresh herb or herbs: parsley, basil, dill, tarragon - whatever is on hand, optional

Steps:

  • In a large serving bowl whisk together the marmalade, mustard, Worcestershire, red wine vinegar, extra-virgin olive oil, and salt and pepper, to taste. Add the lettuce, celery, cucumber, onions, tomatoes and herbs, if using. Toss and adjust seasoning. Serve.

RIBBON SALAD WITH ORANGE VINAIGRETTE



Ribbon Salad with Orange Vinaigrette image

Zucchini, cucumbers and carrots are peeled into "ribbons" for this citrusy salad. We like to serve it for parties and special occasions. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 17

1 medium zucchini
1 medium cucumber
1 medium carrot
3 medium oranges
3 cups fresh baby spinach
4 green onions, finely chopped
1/2 cup chopped walnuts
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup golden raisins, optional
VINAIGRETTE:
1/4 cup olive oil
4 teaspoons white wine vinegar
1 tablespoon finely chopped green onion
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips., Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve zest and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange zest and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette.

Nutrition Facts : Calories 162 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SPRING SALAD WITH ORANGE DRESSING



Spring Salad With Orange Dressing image

From the crunch of the nuts to the dried fruits, the textures in this salad are amazing. The orange salad dressing is what really sets this recipe apart. It's tangy and sweet all in one yummy vinaigrette. We really enjoyed the crunch the sugared almonds added to the salad. We may make those to add to all our salads instead of...

Provided by Tammi Preston

Categories     Lettuce Salads

Time 15m

Number Of Ingredients 20

SALAD:
1 head red or green leaf lettuce, torn
3 - 4 c spring mix
4 c baby spinach
1 bunch red or purple grapes, halved
2 c sliced strawberries
1 pkg dried apricots, sliced
1 pkg dried Craisins
can add any fruit you like or leave out what you don't... kiwi and jicama are good, so are fresh peaches
1/4 c pine nuts (toast in skillet until golden brown)
SUGARED ALMONDS:
1 c sliced almonds
1 1/2 Tbsp butter
1/4 c sugar
ORANGE SALAD DRESSING:
1/2 c sugar
1/3 c rice vinegar
1/3 c orange juice
1 c extra virgin olive oil
1 envelope Good Seasons Italian Dressing Mix

Steps:

  • 1. To make sugared almonds, melt butter in a skillet. Add sugar and stir.
  • 2. Then add almonds.
  • 3. Stir until sugar is dissolved and almonds are coated and toasted (about 3-4 minutes on low to medium heat).
  • 4. Place almonds on wax paper in a single layer and let cool while preparing the rest of the salad.
  • 5. Mix dressing ingredients. I use a quart canning jar with a lid to shake it up well. Mix well until sugar is dissolved.
  • 6. Mix all salad ingredients in a large bowl.
  • 7. Combine all ingredients and top with sugared almonds.

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