Romaine Salad With Oranges Walnuts Manchego Recipes

Steps:

• In a large bowl, combine romaine, oranges and onion. Combine remaining ingredients; pour over salad and toss to coat. Serve immediately.

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.

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:

• In a large bowl, toss the romaine, zucchini, croutons and walnuts. In a small bowl, whisk the oil, vinegar, mustard, honey, garlic and pepper until smooth. Serve with the salad.

Steps:

• In a small bowl, whisk the first six ingredients until blended. In a large bowl, combine remaining ingredients. Drizzle with dressing; toss lightly to coat.

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.

Steps:

• Whisk 1/3 cup orange juice, the juice of 1 lemon, 2 tablespoons sugar, 1/2 teaspoon orange zest and a pinch each of cinnamon and salt in a bowl. Toss with 3 sliced romaine lettuce hearts, 1 bunch sliced radishes and 4 segmented oranges; drizzle with olive oil.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.
• To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.

Steps:

• Melt butter in a sauce pan.
• Stir in walnut pieces and coat with butter.
• Stir for 4 minutes and remove from pan and set aside.
• Allow to cool to room temperature.
• Toss greens, mandarin orange segments and crumbled cheese.
• Toss with toasted walnuts and serve with raspberry vinaigrette salad dressing.

Steps:

• In a small bowl, whisk together the oil, vinegars, sugar, salt and pepper. Pour over salad mix; toss to coat.

Steps:

• In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool., In a large serving bowl, combine the lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat.

Steps:

• Preheat oven to 375° F. Place the walnuts in a small bowl. Add one tablespoon walnut oil and toss to coat. Add the sugar and 1/4 teaspoon salt. Place the walnuts on a baking sheet and bake until the nuts a light golden, 5 to 7 minutes. Reserve. Separate the leaves of the romaine using mostly the young tender hearts. Wash the lettuce and spin dry. Holding 1 orange over a small bowl, grate enough zest to measure 1 teaspoon. Reserve. Juice the orange to make 3 tablespoons orange juice and reserve. Using a sharp knife, cut the tops and bottoms off the remaining 3 oranges to reveal the flesh. Trim all of the peel so that no white pith remains. Cut the oranges across into 1/4-inch slices. Discard any seeds. Set aside. Shave the manchego cheese into a bowl and reserve. In a small bowl, whisk together the orange zest, orange juice, sherry vinegar, remaining 1 tablespoon walnut oil, olive oil and shallot. Season to taste with salt and pepper. To serve the salad, toss romaine leaves with the vinaigrette and place on a platter. Scatter the walnuts, manchego cheese and orange slices over the top and serve immediately