GREEN SALAD WITH TANGERINES AND POMEGRANATE SEEDS
Steps:
- Whisk together the tangerine juice, garlic and balsamic vinegar in a bowl. Add salt and pepper to taste. Slowly stream in the olive oil while whisking.
- In a large bowl, combine the kale, tangerine segments and walnuts. Toss with some dressing and season with salt.
- Transfer the salad to a serving platter and sprinkle the pomegranate seeds over the top. Serve.
MIXED BABY GREENS SALAD WITH MANDARIN ORANGES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine greens, oranges and cucumber in a salad bowl. In a small bowl, combine vinegar and sugar. Whisk in vegetable oil and sesame oil. Pour dressing over salad. Add sesame seeds, salt and pepper and toss.
MIXED GREENS WITH TANGERINES AND FENNEL
A V-slicer or mandoline is the perfect tool for slicing the fennel.
Provided by The Bon Appétit Test Kitchen
Time 15m
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
- Divide greens among 4 plates. Scatter sliced fennel and tangerines over. Sprinkle with salt and pepper. Drizzle dressing over, sprinkle with chopped fronds, and serve.
MANDARIN MIXED GREENS SALAD
Asian flavors sparkle in this 20-minute salad!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 14
Steps:
- In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
- In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
- In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.
Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 12 g, TransFat 0 g
MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE
Here's a classic greens salad with vinaigrette. Check out the variation tips for making three other great tasting salads.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
- In serving bowl, toss vinaigrette and all Salad ingredients just before serving.
Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg
TANGERINE MIXED BABY GREENS SALAD
Make and share this Tangerine Mixed Baby Greens Salad recipe from Food.com.
Provided by I Cook Therefore I
Categories Salad Dressings
Time 5m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine tangerine juice and peel, lime juice, salt, brown sugar, green onions, and ginger in a bowl.
- Gradually whisk in the olive oil until blended.
- Season to taste with pepper, and serve over salad greens along with the segmented tangerine and the sliced red onion.
Nutrition Facts : Calories 215.9, Fat 18.1, SaturatedFat 2.5, Sodium 21.8, Carbohydrate 14, Fiber 1.2, Sugar 11.2, Protein 1.1
MIXED GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS
Enjoy this wonderful light and fresh salad for holiday time, or anytime! Cooking time reflects marinating the dried cranberries. I discovered this recipe in Bon Appetit, 1998
Provided by Bev I Am
Categories Salad Dressings
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat.
- Mix in dried cranberries.
- Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
- Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries.
- Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).
- Place greens in large bowl.
- Toss with 2/3 of dressing.
- Divide greens among 6 plates.
- Add orange segments to bowl; toss with remaining dressing.
- Top salads with orange segments and pecans.
TANGERINE TOSSED SALAD
My mother taught me how to cook when I was a young girl. The sweet tangerines and crunchy caramelized almonds make this one of my favorite recipes. -Helen Musenbrock, O'Fallon, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.
Nutrition Facts : Calories 138 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SALAD OF FALL GREENS WITH PERSIMMONS AND HAZELNUTS
Categories Salad Fall Persimmon Tangerine Hazelnut Watercress Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)
- Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.
AVOCADO TANGERINE SALAD
This perky orange and green salad is drizzled with a tangy mustard dressing. It's so quick and easy, yet good, that it great for a weeknight dinner or a company meal.-Francis Garland, Anniston, Alabama
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For dressing, in a small bowl, combine the first nine ingredients. Divide salad greens among eight plates. Slice avocados; arrange avocados and tangerines over greens. Drizzle with dressing; sprinkle with cheese and bacon.
Nutrition Facts : Calories 273 calories, Fat 23g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 296mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 5g protein.
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