SHREDDED DUCK, WATERCRESS & ORANGE SALAD
A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet orange- a casual supper
Provided by Lucy Netherton
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
- Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.
Nutrition Facts : Calories 307 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 3.8 milligram of sodium
STRAWBERRY AND MANDARIN SALAD
This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.
Provided by Jenn
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat a heavy-bottomed pan over medium heat. Stir the almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside.
- Whisk the vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss the spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle the toasted almonds over the salad to serve.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 17.7 g, Fat 12.4 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 319.8 mg, Sugar 14.1 g
ORANGE-STRAWBERRY SALAD
A colorful salad, indeed! Lovely as part of a brunch buffet or terrific as a side to grilled poultry or beef.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In tightly covered container, shake all dressing ingredients.
- Serve oranges and strawberries on salad greens. Serve with dressing.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 13 g, TransFat 0 g
STRAWBERRY, FENNEL, AND ORANGE SALAD
This simple salad is juicy and refreshing, especially on a hot summer day. The crunchy, anise-flavored fennel offers a nice textural contrast to the soft, fragrant berries and tender oranges.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1m
Number Of Ingredients 8
Steps:
- Zest one orange, and reserve zest (2 teaspoons). Cut peel and pith away from both oranges. Use a paring knife to cut out the segments, letting them fall into a bowl, along with the juice.
- Add strawberries, sliced fennel, orange zest, and fennel fronds to the bowl of orange segments and toss together gently. Stir in the lemon juice and olive oil, and season with salt and pepper. Add lettuce, toss, and serve.
STRAWBERRY ORANGE DUCK SALAD
petitfour has 2 great duck confit recipes here and either one of them will work well with this salad
Provided by chia2160
Categories Duck
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- dissolve cornstarch in orange juice, place in small saucepan and heat to thicken, remove from heat, add remaining dressing ingredients and cool.
- toss salad greens with strawberries and oranges.
- add dressing, toss.
- top salad with duck confit and walnuts.
Nutrition Facts : Calories 85.2, Fat 2, SaturatedFat 0.3, Sodium 1.1, Carbohydrate 17.1, Fiber 3.1, Sugar 12.1, Protein 1.3
CRISPY DUCK SALAD WITH BITTER ORANGE VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Score fat and skin on duck breasts. Place duck breast skin side down in a large cold skillet with a heat safe handle. Put skillet on stove and turn burner on to moderate heat. Cook breasts 5 to 8 minutes, turning once the skin crisps and most of the fat is rendered. Place the skillet in the oven and cook another 9 to 12 minutes. Meat should be pink at center.
- Arrange greens on individual plates or 1 large platter. Arrange frissee and scallions on bed of baby greens.
- Combine shallots, vinegar and marmalade. Let stand 10 minutes. Whisk in extra-virgin olive oil.
- Slice duck breast and serve 6 to 8 ounces per person, arranging the sliced duck on the salad. Grilled or sauteed chicken or pork is delicious with this dressing as well. Pour dressing evenly over duck and salad.
SPINACH STRAWBERRY SALAD
This Strawberry Spinach Salad with pecans, mandarin oranges and poppy seed dressing has become our favorite quick salad! Add chicken to make it a main dish or serve it as a side dish at your next meal!
Provided by Janelle
Time 10m
Number Of Ingredients 8
Steps:
- If making a large salad, I suggest doing layers. For individual salads, no need for layers.
- Place 1/2 spinach in large salad bowl.
- Top with 1/2 of the strawberries, 1/2 of the oranges and half of the pecans.
- Add second layer of spinach and top with remaining strawberries, oranges and pecans.
- Serve with poppy seed dressing or balsamic dressing.
Nutrition Facts : Calories 173 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 101 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
STRAWBERRY-ORANGE CHICKEN SALAD
I first started cooking when I was 4 years old! This fruity chicken is light and tasty. I often serve it to guests for a special lunch.-Jerry Minerich, Westminster, Colorado
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Divide spinach and lettuce among two salad plates. Arrange the chicken, strawberries and oranges on lettuce. Combine syrup and vinegar; drizzle over salads. Top with nuts if desired.
Nutrition Facts : Calories 271 calories, Fat 4g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 108mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 3g fiber), Protein 17g protein.
STRAWBERRY SALAD II
This salad is wonderfully refreshing for a family gathering. If it's strawberry season, freeze fresh berries and use them in the salad.
Provided by Matthew Cioffi
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 55m
Yield 16
Number Of Ingredients 6
Steps:
- In a saucepan, mix gelatin with boiling water, stir until dissolved and add cold water.
- In a large bowl, combine the gelatin and frozen strawberries. Chill until slightly thickened (consistency of egg whites). If adding lots of frozen strawberries, it may reach this stage while stirring in.
- Gently fold in cake cubes and whipped topping. Chill until set. Decorate top with any extra whipped topping or strawberries.
Nutrition Facts : Calories 198 calories, Carbohydrate 35.3 g, Fat 5.5 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 4.6 g, Sodium 250.3 mg, Sugar 23 g
WARM DUCK SALAD WITH ORANGE
A great recipe for salad lovers and healthy life style
Provided by emmanueil
Time 15m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Mix the dressing ingredients with salt and pepper, then set aside. Heat a large non-stick frying pan, add the duck, skin side down, then fry for 10 mins. (During this time a large amount of fat will come from the skin and it will turn golden, but the flesh shouldn't cook too much.) Turn the duck breasts over for a second to seal, then take from the pan.
- Toss the potatoes in the duck fat and fry, turning frequently, until they are golden. Add the walnuts, stir, then lift everything out of the fat with a slotted spoon and put in a roasting tin. Put the duck on a roasting rack on top. Brush the beetroot with a little of the duck fat and put on a separate dish. This can all be done on the morning if you want to get ahead, but chill the duck and bring back to room temperature before cooking.
- To serve: Heat oven to 220C. Roast the duck, potatoes and beetroot for 15 mins, then cut the beetroot into wedges. Put the watercress, spring onions and chicory in a bowl and toss with three-quarters of the dressing. Pile onto plates with the sliced oranges and beetroot, then scatter with the potatoes and walnuts. Slice the duck (you can remove the fat first if you like), arrange on top of the salad and drizzle with the remaining dressing. Serve while still warm.
STRAWBERRY AND ORANGE CHICKEN SALAD
This recipe comes from the 2009 Taste of Home Best Every Chicken Cookbook. Preparation time does not include the time needed to cook the chicken breast.
Provided by Sydney Mike
Categories Chicken Breast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Divide spinach & lettuce between 2 salad plates, then arrange the chicken, strawberries & oranges on the lettuce.
- In a small bowl, whisk together the syrup & vinegar, then drizzle it over the salads, before topping with the nuts, if used.
Nutrition Facts : Calories 281.3, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 114, Carbohydrate 38.8, Fiber 3.6, Sugar 17.1, Protein 17.4
STRAWBERRY-ORANGE SPINACH SALAD
"Years ago, my husband and I went to a dinner catered by a high school cooking class, and they served this colorful salad," says Donna Moorman of Stirling, Ontaion. "I begged for the recipe and have been making it ever since."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On salad plates, arrange the spinach, strawberries, oranges and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salads; serve immediately.
Nutrition Facts : Calories 203 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 2g fiber), Protein 2g protein.
STRAWBERRY CITRUS SALAD
This recipe yields enough to make the "shortcakes," too.
Provided by Maria Helm Sinskey
Yield 4 servings plus leftovers
Number Of Ingredients 4
Steps:
- Toss all ingredients in large bowl. Let stand at room temperature 30 minutes.
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- Bring 1 1/2 cups water and sugar to a boil. Cook just until clear, 2 to 3 minutes. Let syrup cool very briefly, then add 1/4 cup thinly sliced fresh basil leaves. Set aside to steep and cool.
- With a small, sharp knife, cut ends off oranges. Set 1 orange cut side down on a cutting board. Following its curve with the knife, slice off peel and white pith. Holding orange over a bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into bowl. Squeeze juice from membranes into bowl and discard membranes. Repeat with remaining oranges.
- Add strawberries to oranges and pour basil syrup over fruit. Refrigerate at least 30 minutes before serving.
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- Cut a slice off the top and bottom of each orange so they sit flat on a cutting board. Using a sharp knife, work your way around the fruits to remove all the skin and pith. Cupping the orange in one hand and working over the serving bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Over a separate small bowl, firmly squeeze the remaining membranes to release all the orange juice.
- Add the lemon juice and brown sugar to the freshly squeezed orange juice and stir until the sugar is dissolved. Pour over the strawberries and orange segments and gently toss to combine. Sprinkle with fresh mint. Taste and add more lemon juice if necessary (the syrup should have a perfect balance of tart and sweet). Refrigerate for at least 30 minutes or up to six hours. Garnish with a sprig of fresh mint and serve in shallow bowls with spoons.
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