Orange Candied Nuts Green Salad Recipes

Steps:

• Segment the oranges: Cut off the tops and bottoms of the oranges so they sit flat on a cutting board. Use a knife to remove the rind of the orange, cutting carefully to remove as little flesh as possible. Use a paring knife to cut between the membranes to remove the orange segments. Transfer to a small bowl. Squeeze the juice from the scraps into a separate bowl.
• Make the dressing: Strain the orange juice into a microwave-safe liquid measuring cup to remove any pulp and seeds. You should have about ¼ cup. Add the lemon juice and sugar. Microwave for 60 seconds, until the sugar dissolves.
• Let cool, then whisk in the olive oil. Season with salt and pepper.
• Assemble the salad: Add the mixed greens to a large bowl. Add the avocado, segmented oranges, red onion, and honey-roasted nuts.
• Just before serving, pour some of the dressing over the salad and toss to coat. Add more dressing to taste.
• Enjoy!

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Steps:

• Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.
• Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
• Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.

Steps:

• Make the dressing by blending the orange juice, vinegar, oil, honey, garlic, salt and pepper in a blender until very smooth. Place the greens, blueberries and citrus segments in a large salad bowl. Add dressing to taste and toss until evenly coated. (You will have extra dressing.) Garnish with the nuts and serve immediately.

Steps:

• 1. Wash the lettuce and green onions (the onions are optional). Drain them well and set of paper towels. Tear the lettuce into bit size pieces. Add the oranges. Toss. Set in bowl inside the refig.
• 2. Make the dressing and set aside.
• 3. In a large cast iron skillet place the sugar in and turn on the heat to high. When it looks like it is melted, add the nuts. Stir when it looks like it is boiling. Coating the nuts well. Stir till the sugar is an amber color.
• 4. Very quickly turn out on to a cookie sheet that has been sprayed with Pam or lightly buttered. Scrape the pan of all the melted sugar.
• 5. When cooled. Beat the coated nuts into pieces.
• 6. Add the candies nuts to the salad..toss and serve with the dressing.

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.

Steps:

• For sugared pecans: combine sugar, margarine, orange juice, cinnamon and red pepper and cook to boiling. Boil for 1 minute. Add pecans and coat well. Bake on cookie sheet at 200 degrees for one hour stirring every 15 minutes. Cool completely and store in air-tight container.
• For dressing: combine all ingredients and refrigerate for 1 hour.
• For salad: combine ingredients, adding pecans and oranges last. Add dressing and gently toss.
• Preparation time does not include cooking pecans.

Steps:

• Dip half of each orange slice into chocolate; roll dipped edges in nuts and place on a parchment-lined baking sheet. Add a few pieces of candied ginger.
• Let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

Steps:

• Divide the romaine, oranges, pecans and cranberries between two salad plates. In a blender, combine the oil, honey, vinegar, mustard, salt and onion powder; cover and process until smooth. Stir in poppy seeds. Drizzle over salads.