RED LEAF AND MANDARIN SALAD
A delicious mix of sweet, salty and tangy makes this effortless salad outstanding. It looks beautiful with the colorful lettuce, peppers, mandarin oranges and almonds glistening with dressing. -Heather Villasenor, Amarillo, TX
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a salad bowl, combine the lettuce, oranges, cheese and peppers. , In a small bowl, whisk the oil, honey, vinegar, mustard and salt. Stir in onion. Pour over salad and toss to coat. Sprinkle with almonds. Serve immediately.
Nutrition Facts : Calories 164 calories, Fat 12g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 154mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.
RED LEAF SALAD WITH ORANGES
Provided by Amy Finley
Categories Salad Onion Side No-Cook Vegetarian Quick & Easy Low Cal High Fiber Orange Healthy Low Cholesterol Lettuce Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Using small sharp knife, cut off peel and white pith from oranges. Cut oranges crosswise into round slices, then cut slices in half. Toss red leaf lettuce, orange slices, and red onion slices in large bowl. Add oil and vinegar and toss to coat; season salad to taste with salt and pepper.
RED LEAF SALAD
This is a recipe my mom gave me. They had a pot luck lunch and this was the rave of the day. It was pretty awsome when I tried it. I have to add though if a recipe has pecans in it I am automatically going to like it.
Provided by Sally Lyn
Categories < 30 Mins
Time 25m
Yield 1 bowl
Number Of Ingredients 10
Steps:
- There will be more than enough dressing and pecans if you use 2 bundles of red lettuce.
- You can adjust accordingly.
- Crumble noodles and cover noodles and pecans with 3-4 T butter.
- Toast in oven until brown.
- (They can burn easily so keep an eye on them).
- Mix all together right before serving.
- The pecans and noodles can get soft if they are left in for an extended amount of time.
- Also, the dressing doesn't need to be refrigerated.
- It will start to solidify if it is chilled.
- Option- Last time I made it I added crumbled bleu cheese and it was wonderful in it.
Nutrition Facts : Calories 3909.4, Fat 311.8, SaturatedFat 41.5, Sodium 2074.2, Carbohydrate 281, Fiber 14.2, Sugar 206.6, Protein 24.5
THREE-LEAF SALAD
This is a nice combination of flavors. The crunch and salt of the bacon with the tangy feta and then the sweetness of the cider vinegar with the mandarin oranges all comes together for one citrus-y yummy salad. Always asked for the recipe when I make this one!
Provided by Auntie Anne and Unc
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine lettuce and spinach leaves, orange segments, cheese, bacon, and red onion slices.
- In another bowl, combine sugar, grated onion, mustard, salt, and vinegar and blend with a whisk.
- Add oil gradually, blending well.
- Stir in poppy seeds and sesame seeds and toss salad with dressing.
Nutrition Facts : Calories 535.5, Fat 47.1, SaturatedFat 12.1, Cholesterol 44.3, Sodium 892.2, Carbohydrate 20.2, Fiber 4, Sugar 14.3, Protein 10.7
RED LEAF SALAD WITH ROASTED BEETS, ORANGES, AND WALNUTS
Provided by Teresa Parker
Categories Salad Appetizer Side Roast Vegetarian Orange Walnut Beet Winter Healthy Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- 1. Heat the oven to 350°F. Lay the beets on one half of a large piece of aluminum foil. Sprinkle with olive oil and season with salt. Fold the foil in half to make a packet and roll the edges to seal. Lay on a baking sheet and roast until tender, 45 to 60 minutes. Let cool. Peel the beets and slice into 1/2-inch-thick wedges.
- 2. Keep the oven at 350°F; toast the walnuts on a baking sheet for a few minutes, 5 to 7, until they smell good. Remove the nuts and let them cool while you wash and dry the lettuce and tear it into a salad bowl.
- 3. Zest one orange-you need 1 teaspoon grated zest. Using a very sharp knife, cut the ends from the oranges, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a bowl, remove the segments, cutting between the membrane. Place the segments in a strainer to drain off excess juice.
- 4. Whisk together the dressing ingredients-the shallot, fennel seeds, and lemon juice-in a small bowl, adding the oil last, whisking as you pour it in so the dressing emulsifies a bit. Taste and adjust the seasoning.
- 5. Toss the nuts, beets, oranges, and the dressing with the salad, adjust the seasoning, and serve immediately.
- Tips and Techniques
- Teresa: "The oranges and beets are best tossed in at the last minute, when you dress the salad to serve it, lest the o‐juice and beety color run amok."
- About the Cook
- Teresa Parker is an expert on Catalonia and its cuisine, and runs culinary tours in Spain. She's a good friend of Merrill's and splits her time between New York City and Wellfleet, Massachusetts.
BETSY'S MANDARIN ORANGE SALAD
This is a really delicious green salad, almonds and oranges add a special twist!
Provided by DOREENB
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 25m
Yield 5
Number Of Ingredients 12
Steps:
- In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
- In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
- In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.
Nutrition Facts : Calories 397 calories, Carbohydrate 38.2 g, Fat 26.8 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 3.8 g, Sodium 508.5 mg, Sugar 32.9 g
SIMPLE RED LEAF SALAD
My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.
Provided by barbara
Categories Salad Green Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
- Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
- Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g
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