Tricolore Salad With Oranges Recipes

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ORANGE ROMAINE SALAD



Orange Romaine Salad image

Romaine lettuce and orange slices are tossed with a light honey vinaigrette.

Provided by Justin Shepheard

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Yield 8

Number Of Ingredients 8

¼ cup red wine vinegar
¾ cup vegetable oil
1 tablespoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onion
1 large head romaine lettuce, torn into bite-size pieces
3 oranges, peeled and thinly sliced

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.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 8.7 g, Fat 20.6 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 3.2 g, Sodium 149.7 mg, Sugar 6.1 g

TRICOLORE COUSCOUS SALAD



Tricolore couscous salad image

A quick and easy salad that teams well with chicken, lamb and tofu. Of have it as a barbecue extra

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Side dish, Snack, Supper

Time 15m

Number Of Ingredients 9

200g couscous
2 tsp vegetable stock (or use a cube)
250g pack cherry tomato , halved
2 avocados , peeled, stoned and chopped
150g pack mozzarella , drained and chopped
handful rocket or young spinach leaves
1 rounded tbsp pesto
1 tbsp lemon juice
3 tbsp olive oil

Steps:

  • Mix the couscous and stock in a bowl, pour over 300ml boiling water, then cover with a plate and leave for 5 mins.
  • For the dressing, mix the pesto with the lemon juice and some seasoning, then gradually mix in the oil. Pour over the couscous and mix with a fork.
  • Mix the tomatoes, avocado and mozzarella into the couscous, then lightly stir in the rocket or spinach to serve.

Nutrition Facts : Calories 456 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium

TRICOLORE PASTA SALAD



Tricolore Pasta Salad image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1/4 cup apple cider vinegar
2/3 cup extra-virgin olive oil
1 teaspoon kosher salt
One 12-ounce box tricolor fusilli pasta
3 cups baby arugula, chopped
1/2 cup basil leaves, chopped
1 cup cherry tomatoes, quartered
1/4 cup peppadew peppers, chopped
8 slices (about 4 ounces) provolone cheese, diced
1/2 teaspoon kosher salt

Steps:

  • For the dressing: Whisk together the vinegar, oil and salt in a large bowl. Set aside.
  • For the salad: Cook the pasta according to the package directions, about 9 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes.
  • Add the pasta to the dressing and toss well to coat. Allow to cool to room temperature in the dressing, tossing occasionally. Add the arugula, basil, tomatoes, peppers, cheese and salt and toss well to combine and coat everything in the dressing. Serve immediately or refrigerate until ready to serve.

TRI COLORE SALAD



Tri Colore Salad image

This salad by Bobby Flay represents the three colors of the Italian Flag. Very simple to make and the flavors pair well with traditonal Italian dishes.

Provided by Susie D

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 spears endive, washed, dried, and coarsely chopped
1 small radicchio, washed, dried, and coarsely chopped
1/3 lb baby arugula, washed, dried, and thinly chopped
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
shaved parmesan cheese

Steps:

  • Combine all 3 lettuces in large bowl and season with salt and pepper, to taste.
  • Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine.
  • Top with shavings of Parmesan.

TOSSED SALAD WITH ORANGES



Tossed Salad with Oranges image

The combination of fresh greens, tangy oranges, savory bacon and crunchy almonds is one of my specialties. Topped with a pleasantly sweet dressing, this salad brings a splash of color to any table.-Anne Wegener, Springville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings (1-1/2 cups dressing).

Number Of Ingredients 13

POPPY SEED DRESSING:
1/2 cup canola oil
6 tablespoons cider vinegar
3/4 cup sugar
1 small onion, quartered
1/2 teaspoon ground mustard
1/4 teaspoon salt
1 teaspoon poppy seeds
SALAD:
10 cups torn salad greens
1 can (11 ounces) mandarin oranges, drained
6 bacon strips, cooked and crumbled
2 to 4 tablespoons slivered almonds

Steps:

  • In a food processor or blender, combine the oil, vinegar, sugar, onion, mustard and salt. Cover and process until smooth. Stir in the poppy seeds, In a salad bowl, combine the greens, oranges, bacon and almonds. Drizzle with dressing and toss to coat. Serve immediately.

Nutrition Facts : Calories 218 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 136mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.

TRICOLOR SALAD



Tricolor Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 endive, thinly sliced crosswise
1/2 head radicchio, cut in half and thinly sliced
2 cups loosley packed arugula

Steps:

  • Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.

ROMAINE WITH ORANGES



Romaine with Oranges image

Mandarin oranges give this crisp, cool salad a refreshing tang that will perk up any meal. There's even orange juice in the light vinaigrette that glistens as it coats the greens. -Heather Ahrens Columbus, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

6 cups torn romaine
2 medium navel oranges, peeled and sectioned
6 slices red onion, separated into rings
DRESSING:
1/4 cup olive oil
2 tablespoons orange juice
2 teaspoons cider vinegar
1/4 teaspoon salt
Dash ground mustard

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.

Nutrition Facts : Calories 115 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ITALIAN TRICOLORE SALAD



Italian Tricolore Salad image

This is the simplest of summer salads but so healthy for you and so easy to prepare. It gets its name from the three colours on the plate -- red, green and white.

Provided by Sackville

Categories     Cheese

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

1 ripe avocado
6 -8 slices buffalo mozzarella
10 -12 cherry tomatoes, halved
2 tablespoons olive oil
basil leaves
fresh ground black pepper

Steps:

  • Slice the avocado in half lengthways, remove the stone and peel off the skin.
  • Lay each half of the avocado flat side down in the centre a plate.
  • Arrange the mozzarella slices around the avocados.
  • Sprinkle over the cherry tomatoes and a few basil leaves.
  • Drizzle a spoonful of olive oil over each plate and grind over some fresh black pepper.
  • Serve immediately.

Nutrition Facts : Calories 550.4, Fat 47.4, SaturatedFat 15.2, Cholesterol 67.2, Sodium 544.5, Carbohydrate 13.8, Fiber 7.8, Sugar 3.8, Protein 21.6

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