SPRING GREENS WITH ORANGE CURRY DRESSING
Great little salad with a warmed orange curry dressing to spice up your day! Toss in some fresh oranges, red onion and feta - yum! Serve with crusty bread. This feeds my family of three as a main meal.
Provided by Brooke the Cook in
Categories Salad Dressings
Time 23m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- For dressing: Bring orange juice to a boil over medium high heat in a small saucepan. Boil until reduced, about 8-12 minutes (this is when I prep the salad ingredients).
- Pour orange juice reduction into small bowl and add dressing remaining ingredients, whisking until combined. Set aside.
- For salad: Distribute greens, red onions and oranges on serving plates.
- Whisk dressing again and distribute evenly. Top with crumbled feta cheese.
SPRING GREENS WITH ORANGES
Steps:
- Whisk the grated zest and juice of 1 orange, 1 teaspoon honey and 1/2 cup olive oil in a bowl. Add 12 cups watercress and/or arugula, 3 sliced oranges, 2/3 cup toasted walnuts and 1/4 cup finely sliced fennel and toss.
CHICKEN SALAD WITH CURRY DRESSING
Toss field greens with chicken and a spiced dressing in this Chicken Salad with Curry Dressing. We love the flavors of this Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine salad greens, chicken, grapes and onions in large bowl.
- Mix all remaining ingredients except nuts until blended. Add to greens mixture; mix lightly.
- Sprinkle with nuts.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
SPRING GREENS WITH BERRIES
My busy sister-in-law gave me this refreshing salad recipe years ago, and it quickly became a favorite with my family-just as it is with hers. It's crisp, colorful, goes together in a snap and complements a variety of entrees. Plus, the dressing can be refrigerated several days for make-ahead convenience. -Vikki Peck, Poland, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the greens, oranges, berries and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 157 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.
SPRING GREENS WITH LEMON DRESSING
Serve up nutritious greens with fresh garlic and lemon flavours for a healthy and versatile side dish
Provided by Good Food team
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- To make the dressing, mix the garlic, lemon juice and zest, olive oil and some seasoning together. Bring a large pan of water to the boil, then add the broccoli and greens, and cook for about 5 mins until tender. Drain well, then toss through the dressing and serve.
Nutrition Facts : Calories 53 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
SPRING GREENS WITH HERB AND LEMON GOAT CHEESE CROSTINI
Another great recipe from Martha Holmberg printed in The Oregonian. Without the salad, the crostini make a lovely appetizer to serve with a glass of sauvignon blanc. To make them more bite size, just spoon the herb cheese onto crackers or cut the baguette slices in half.
Provided by dimply dots
Categories Lunch/Snacks
Time 43m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 12
Steps:
- To make crostini:.
- 1. In a food processor (or mixing bowl with a wooden spoon) add the goat cheese, 4 teaspoons olive oil and the wine. Pulse one or two times, just to blend. The mixture should be spreadable; if too thick, add more olive oil and pulse again. Transfer mixture to bowl, and stir in salt and pepper to taste, herbs and lemon zest. Chill for 30 minutes.
- 2. Preheat oven to 400 degrees. Place baguette slices on a large baking sheet and brush lightly on both sides with remaining olive oil (using more oil as necessary). Bake for about 5 minutes on one side; turn and bake another 3 minutes on the second side. Set aside.
- To make salad:.
- 1. In a small bowl combine the vinegar, mustard, salt and pepper to taste and whisk to blend. Slowly whisk in the olive oil. (feel free to use more olive oil and vinegar if wanted).
- 2. Just before serving, add dressing to mixed greens and toss gently. Divide among 4 salad plates. Spread a nice schmear of herbed cheese on the toasted baguette slices and place 2 slices on each plate on top of the salads. Serve immediately.
Nutrition Facts : Calories 2791.3, Fat 56.9, SaturatedFat 16.4, Cholesterol 30.8, Sodium 5729.8, Carbohydrate 472.1, Fiber 27.3, Sugar 3.2, Protein 88.3
SPRING GREENS WITH FRUIT, GOAT CHEESE, AND CRANBERRY-ORANGE VINAIGRETTE
Steps:
- In a shallow serving dish, arrange the salad greens, strawberries, and onion.
- In a small bowl, whisk together the dressing ingredients. Pour over the salad.
- Sprinkle the goat cheese on the salad. Serve immediately for the best texture.
- Nutrition Information
- (Per serving)
- Calories: 101
- Total fat: 2.0g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.5g
- Cholesterol: 3mg
- Sodium: 42mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugars: 16g
- Protein: 3g
- Calcium: 57mg
- Potassium: 284mg
- Dietary Exchanges
- 1/2 fruit
- 1 other carbohydrate
- 1/2 fat
HONEY ORANGE CHICKEN AND SPRING GREENS
Crisp spring greens provide a seasonal bed for seasoned chicken tenders.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Brush chicken with 1-1/2 teaspoons olive or vegetable oil; season with 1/2 teaspoon Morton® Kosher Salt and 1/4 teaspoon thyme. Cover and refrigerate for 30 minutes.
- In medium skillet, heat remaining 1-1/2 teaspoons oil; saute chicken pieces until chicken is cooked through and juices run clear. (*Internal temperature chicken breast pieces 170 degrees F).
- In small bowl, combine garlic, reserved orange juice, remaining 1/2 teaspoon Morton® Kosher Salt and remaining 1/4 teaspoon thyme with honey-mustard dressing. Drizzle cooked chicken with 2 tablespoons dressing mixture; set aside.
- In large bowl, mix greens with mandarin orange segments and apple slices; lightly toss with 1/3 cup dressing mixture. Top greens with chicken; serve immediately with remaining honey-mustard dressing mixture.
Nutrition Facts : Calories 555.2 calories, Carbohydrate 31.9 g, Cholesterol 79.2 mg, Fat 37.2 g, Fiber 3.2 g, Protein 27.1 g, SaturatedFat 5.5 g, Sodium 884.4 mg, Sugar 26.9 g
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