Romaine With Oranges And Almonds Recipes

MANDARIN ALMOND SALAD

Steps:

• In a large bowl, combine the romaine lettuce, oranges and green onions.
• Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
• Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
• Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

ORANGE ROMAINE SALAD

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.

ROMAINE WITH ORANGES AND ALMONDS

Steps:

• In a bowl, toss the first four ingredients. In a jar with a tight-fitting lid, combine sugar, oil and vinegar; shake well. Drizzle over salad and toss to coat.

ORANGE AND ALMOND SALAD

Steps:

• Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
• In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.

ROMAINE WITH ORANGES

Steps:

• In a large salad bowl, toss the romaine, oranges and onion. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Cover and refrigerate until chilled; toss before serving.

ROMAINE WITH ORANGES AND PECANS

Steps:

• Place lettuce, pecans and oranges in salad bowl.
• Combine dressing ingredients in a blender and blend until well mixed.
• Make ahead and refrigerate until ready to toss with salad.
• Use extra dressing for dip with fresh fruit!

ROMAINE WITH RED ONION, ORANGES AND ALMONDS

Steps:

• Combine vinegar, sugar, water, oil, salt, mustard and minced onion in a screw top jar and shake to combine.
• Refrigerate to meld flavours.
• Combine romaine, onion rings and oranges.
• Lightly toss with just enough dressing to coat.
• Garnish with toasted almonds.
• *Substitute: 2-3 mandarines, peeled and sectioned or 10 oz canned mandarines, drained.

ROMAINE WITH ORANGES AND BLACK OLIVES

Steps:

• In a bowl stir together the orange sections, the onion, the olives, the oil, the vinegar, the cumin, and salt and pepper to taste, add the romaine, and toss the salad well.