Beet Mandarin Orange And Spinach Salad Recipes

MANDARIN BEET SALAD

Steps:

• In a large bowl, whisk together mandarin orange liquid, vinegar, oil, and mustard. Add beets and drained oranges to the large bowl and toss to coat with a rubber spatula. Season, to taste, with salt and freshly ground black pepper.

MANDARIN ORANGE SPINACH SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Set aside. In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated, 5-7 minutes. Spread on foil to cool completely., In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat.

BEET SPINACH SALAD

Steps:

• Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips., In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes., In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.

BEET, MANDARIN ORANGE AND SPINACH SALAD

Steps:

• CANNED BEET RECIPE:.
• Place spinach in a salad bowl.
• Add remaining ingredients; toss and serve.
• 5 minutes prep time; no cooking time.
• FRESH BEET RECIPE:.
• Preheat oven to 450°F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
• 5 minutes prep time; 1 hour cooking time; 1 hour cooling time.

SPINACH SALAD WITH MANDARIN ORANGES

Steps:

• Whisk together the vinegar, honey, and mustard. Slowly whisk in the oil until blended. Season with salt and pepper to taste.
• On a large platter arrange the spinach with all the toppings on top. Drizzle the dressing over the salad. Lightly season the salad with salt and pepper to taste. Serve immediately.

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS

Steps:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.

MANDARIN ORANGE SPINACH SALAD

Steps:

• In a jar, combine all ingredients for the dressing.
• Shake well and refrigerate for at least one hour to blend flavours.
• (I make it the night before) In a heavy skillet, cook almonds and sugar over medium heat until sugar melts and coats almonds, stirring frequently.
• Cool.
• Break apart if necessary.
• In large bowl, combine spinach, celery and green onions.
• Just before serving, add almonds and orange segments.
• Toss gently.
• Pour dressing over salad and toss.
• P.S.I always double the amount of almonds because they really add a wonderful flavour to the salad-- and because some mysteriously disappear before they make it to the salad!

ORANGE AND BEET SALAD

Steps:

• Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape., When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads.

BEET, ORANGE AND ARUGULA SALAD

Steps:

• In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
• Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

MANDARIN ORANGE AND SPINACH SALAD

Steps:

• In jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 hour.
• In skillet, cook almonds and sugar over medium low heat until sugar melts and coats almonds, stirring frequently. Cool; break apart.
• Combine the rest of the salad ingredients.
• Toss with dressing and top with almonds--I prefer to top the salad, and at the last minute, as opposed to tossing the almonds in the salad to keep the sugar from being "washed off" by the dressing.