ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.
WALNUT VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 20m
Yield about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
- Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.
ORANGE VINAIGRETTE
A low-fat vinaigrette recipe
Provided by Candice
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 96 mg, Sugar 5.5 g
ORANGE, WALNUT & STILTON SALAD
This light, sweet and salty salad with crumbled blue cheese makes a great no cook midweek supper with crusty bread
Provided by Good Food team
Categories Lunch, Main course
Time 15m
Number Of Ingredients 5
Steps:
- Empty the salad bags into a large bowl. Peel the oranges over a small bowl to catch the juices; then, over the same bowl, cut the segments from the pith. Whisk the walnut oil into the orange juice, season, and pour over the salad leaves. Toss the salad, then arrange on a large platter. Scatter over the orange segments, walnuts and stilton.
Nutrition Facts : Calories 356 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
ORANGE-WALNUT VINAIGRETTE
Make and share this Orange-Walnut Vinaigrette recipe from Food.com.
Provided by under12parsecs
Categories Salad Dressings
Time 5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Shake in a jar to combine.
Nutrition Facts : Calories 115.4, Fat 12.1, SaturatedFat 1.1, Sodium 126.8, Carbohydrate 1.8, Fiber 0.1, Sugar 1.2, Protein 0.2
ORANGE HONEY VINAIGRETTE
My adaptation of a light salad dressing from the cookbook, "The New American Diet." I particularly enjoy this on a salad with baby spinach, wild rice or both.
Provided by justcallmetoni
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a small bowl. Blend with a wire whisk.
- Can be stored in the refrigerator for up to one week.
WALNUT ORANGE SALAD DRESSING
This is a great dressing to serve over greens, chicken salad, even fruit! Adapted from That's My Home.
Provided by Sharon123
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Place walnuts, garlic, vinegar, lemon juice, honey, dill, pepper, salt and orange juice in a blender container. Process until smooth.
- With blender running, slowly pour the oil through hole in lid. Process until emulsified. Serve over salad. Enjoy!
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