Cabbage Salad With Mandarin Oranges And Fig Dijon Dressing Recipes

Steps:

• Combine mustard, figs, raspberry vinegar, avocado oil, lemon juice, salt, and pepper in a blender or small food processor and pulse a few times at first. Run for about 1 minute until dressing is well blended and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool for 10 minutes and crumble.
• Combine shredded cabbage, bell pepper, green onions, dried cranberries, sliced almonds, and mandarin oranges in a large bowl. Gently toss with the dressing and garnish with crumbled bacon.
• Gently toss with the dressing, garnish with crumbled bacon, and serve.

Steps:

• Combine mustard, figs, raspberry vinegar, avocado oil, lemon juice, salt, and pepper in a blender or small food processor and pulse a few times at first. Run for about 1 minute until dressing is well blended and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool for 10 minutes and crumble.
• Combine shredded cabbage, bell pepper, green onions, dried cranberries, sliced almonds, and mandarin oranges in a large bowl. Gently toss with the dressing and garnish with crumbled bacon.
• Gently toss with the dressing, garnish with crumbled bacon, and serve.

Steps:

• Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
• In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
• In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
• Top salad with mandarin orange segments.
• **NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.

Steps:

• Finely grate approximately 3/4 teaspoon of peel from 1 of the oranges. Set orange and peel aside.
• Halve a second orange. Squeeze one half to get 2 tablespoons of juice. Set juice aside and discard the 1/2 orange shell.
• Peel the remaining 2 1/2 oranges and separate into segments. Cut into evenly sized chunks.
• In a large bowl, combine orange pieces, onion rings, shredded cabbage and cilantro.
• FOR DRESSING:
• Combine the oil, lemon peel, lemon juice, vinegar, sugar, reserved orange peel and orange juice in a screw-top jar.
• Cover jar and shake well.
• Pour all of the dressing into the salad, stirring to coat well.
• Cover and refrigerate for several hours to blend flavors, stirring occasionally.
• Prior to serving, drain excess dressing if desired.