Snapper With Kale Orange Salad Recipes

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KALE WITH ORANGES AND MUSTARD DRESSING



Kale with Oranges and Mustard Dressing image

Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

2 large oranges
2 tablespoons grainy mustard
1/4 cup extra-virgin olive oil
1 teaspoon chopped fresh thyme leaves
Salt and pepper
8 cups blanched kale (from 2 large bunches)

Steps:

  • Using a sharp knife, remove peel and pith from oranges. Working over a medium bowl, cut out orange segments and squeeze 3 tablespoons juice from membranes. Whisk in mustard and oil until combined, then add thyme and season with salt and pepper. Toss with kale and serve warm or at room temperature.

Nutrition Facts : Calories 102 g, Fat 7 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g

BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER



Baked Snapper with Mandarin Oranges, Cashews and Ginger image

Snapper is baked with a deliciously spicy orange and ginger sauce then served with a garnish of chopped cashews and green onion.

Provided by MICHELLE0011

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 11

4 (4 ounce) fillets red snapper
2 mandarin oranges, juiced
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 pinch red pepper flakes
2 teaspoons finely chopped fresh ginger
2 mandarin oranges - peeled and chopped
⅓ cup unsalted cashews, roughly chopped
2 green onions, finely chopped

Steps:

  • Preheat the oven to 425 degrees F (225 degrees C).
  • Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
  • Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 20.4 g, Cholesterol 41.4 mg, Fat 8.3 g, Fiber 2.2 g, Protein 26.1 g, SaturatedFat 1.6 g, Sodium 528.6 mg, Sugar 13.2 g

KALE ORANGE SALAD



Kale Orange Salad image

This salad has a delicious blend of fruit and sweet spices tossed with the freshness of kale. It's sure to be a winning combination.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 10

2 oranges
1 tablespoon honey
1/4 cup red wine vinegar
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
1 bunch (8 oz) fresh kale, ribs removed, very thinly sliced (6 cups)
1/2 red onion, thinly sliced (1 cup)

Steps:

  • Peel orange with sharp knife down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down, holding over bowl. Gently remove sections; squeeze any juice from membranes into bowl.
  • In large bowl, beat honey, vinegar, salt, pepper, ginger, nutmeg and any reserved orange juice up to 1/3 cup, using whisk. Slowly pour in oil while continuing to beat. Add kale; toss to thoroughly coat. Add onion and orange segments; toss to coat. Serve immediately.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 8 g, TransFat 0 g

STRAWBERRY KALE SALAD



Strawberry Kale Salad image

This fresh, zingy salad is super easy and always a crowd-pleaser! The sliced strawberries and fresh mint give it an extra summery feel, and crumbled bacon and toasted almonds add the perfect amount of crunch. -Luanne Asta, East Hampton, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 11

1/2 cup olive oil
1/3 cup cider vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
1 bunch kale (about 12 ounces), trimmed and chopped (about 14 cups)
2 cups sliced fresh strawberries
3/4 pound bacon strips, cooked and crumbled
1/4 cup minced fresh mint
1 cup crumbled feta cheese
1/4 cup slivered almonds, toasted

Steps:

  • For dressing, whisk together first 5 ingredients., To serve, place kale, strawberries, bacon and mint in a large bowl; toss with dressing. Sprinkle with cheese and almonds.

Nutrition Facts : Calories 231 calories, Fat 19g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 399mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

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