RIBBON SALAD WITH ORANGE VINAIGRETTE
Zucchini, cucumbers and carrots are peeled into "ribbons" for this citrusy salad. We like to serve it for parties and special occasions. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips., Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve zest and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange zest and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette.
Nutrition Facts : Calories 162 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SHAVED FENNEL, COURGETTE & ORANGE SALAD
Fresh and crisp, this salad combines tangy fennel with zesty orange and crunchy courgette - dress at the very last minute before serving
Provided by Lizzie Harris
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Using a serrated knife, cut the peel from the orange, removing as much pith as possible. Slice the orange and cut each slice in half, reserving any juice left on the chopping board for the dressing.
- Remove any tough outer leaves from the fennel. Halve, cut out the cores, then slice as thinly as possible (using a mandolin if you have one). Trim the ends of the courgettes and, using a vegetable peeler, shave off long, thin slices, discarding the seedy, watery centres.
- Mix together the reserved orange juice, the sherry vinegar and olive oil. Season well and add lemon juice to taste. Just before serving, mix the fennel, courgette, lettuce leaves and orange slices with the dressing.
Nutrition Facts : Calories 170 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
APPLE AND ZUCCHINI SALAD
Fresh-tasting. Colorful. Potluck and picnic-worthy.
Provided by Deborah Hoermann Watt
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Combine zucchini, apples, green bell pepper, and onion in a bowl.
- Whisk vegetable oil, vinegar, sugar, basil, salt, and black pepper together in a separate bowl; drizzle over zucchini-apple mixture. Toss to coat.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 10.4 g, Fat 9.3 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 1.5 g, Sodium 224.8 mg, Sugar 6.8 g
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