Spring Greens With Orange Curry Dressing Recipes

Steps:

• For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve.
• For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve.

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:

• To make the dressing, mix the garlic, lemon juice and zest, olive oil and some seasoning together. Bring a large pan of water to the boil, then add the broccoli and greens, and cook for about 5 mins until tender. Drain well, then toss through the dressing and serve.

Steps:

• Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

Steps:

• Whisk orange juice, shallots, thyme, orange peel, and honey in medium bowl to blend. Gradually whisk in oil, then fennel and fennel fronds. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
• Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments from pith.
• Combine assorted greens, green onions, and toasted walnuts in large bowl. Drain orange segments and add to salad. Toss salad with enough dressing to coat evenly. Season to taste with salt and pepper and serve.

Steps:

• For dressing: Bring orange juice to a boil over medium high heat in a small saucepan. Boil until reduced, about 8-12 minutes (this is when I prep the salad ingredients).
• Pour orange juice reduction into small bowl and add dressing remaining ingredients, whisking until combined. Set aside.
• For salad: Distribute greens, red onions and oranges on serving plates.
• Whisk dressing again and distribute evenly. Top with crumbled feta cheese.

Steps:

• Measure 1/4 cup of reserved mandarin juice. In a small bowl, whisk together juice and vinaigrette; set aside.
• In large bowl, toss together salad mix, hearts of palm, and mandarin segments with mandarin dressing. Transfer salad to serving platter and top with remaining ingredients.

Steps:

• Drain Mandarin oranges and reserve juice. In a large bowl, combine salad greens and fruit. Set aside.
• To make the dressing, in a small saucepan over medium-low heat, combine vinegar, 1/3 cup reserved Mandarin juice, salt, and sugar. Gently heat until sugar is dissolved. Remove from heat. Stir in white chocolate until melted. Set aside to cool. Do not refrigerate, as white chocolate will set.
• Before serving, slowly whisk in olive oil. Spoon desired amount over salad and toss. Serve remaining dressing on side.

Steps:

• Whisk the grated zest and juice of 1 orange, 1 teaspoon honey and 1/2 cup olive oil in a bowl. Add 12 cups watercress and/or arugula, 3 sliced oranges, 2/3 cup toasted walnuts and 1/4 cup finely sliced fennel and toss.

Steps:

• Stir together curry powder and water in a small bowl to make a paste. Let stand 5 minutes, then stir in oil and let stand, stirring occasionally, 1 hour.
• Pour curry oil through a paper-towel-lined sieve into a small cup, discarding any solids.
• Whisk together vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined.
• Divide greens among plates (with pork and potatoes, if serving) and drizzle with some dressing.

Steps:

• In a large bowl, combine the greens, oranges, berries and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.

Steps:

• Heat oven to 400°F Line baking sheet with aluminum foil.
• Place 1/4 cup dressing in shallow bowl. Combine bread crumbs and garlic salt in another shallow bowl. Dip each piece of cheese into dressing; shake off excess dressing. Coat with bread crumbs. Place cheese onto prepared baking sheet. Bake for 3 to 4 minutes or just until soft. (DO NOT OVERBAKE.)
• Arrange salad greens, herbs and tomatoes on 6 individual salad plates. Drizzle with remaining dressing. Place 3 cubes toasted cheese on each salad. Serve immediately.
• TIP: The crumb-coated cheese cubes can be made well ahead of time. Refrigerate, covered on baking sheet or in a covered container. Bake just before serving.

Steps:

• In a small bowl, whisk the first six ingredients. Place salad greens in a large bowl. Drizzle with vinaigrette; toss to coat.

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. In a large bowl, toss greens with 1/4 cup vinaigrette; transfer to a serving dish. Top with oranges and onion. Serve immediately with remaining vinaigrette.

Steps:

• Measure dressing ingredients, except oil, into blender.
• Slowly add oil in a fine stream, processing at high speed until thickened.
• Let stand at room temperature for 2 hours.
• Cover and chill until serving time.
• Combine salad ingredients and arrange equal amounts on serving plates.
• Drizzle with dressing.
• Note: Dressing goes a long way, use sparingly.