Frisee Salad With Shrimp Fennel And Mandarin Oranges Recipes

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FRISEE SALAD WITH SHRIMP, FENNEL AND MANDARIN ORANGES



Frisee Salad With Shrimp, Fennel and Mandarin Oranges image

Provided by Sara Rimer

Categories     salads and dressings

Time 20m

Yield Ten servings

Number Of Ingredients 9

1/3 cup plus 2 tablespoons sherry wine vinegar
Salt and freshly ground pepper to taste
1 cup plus 3 tablespoons light olive oil
4 shallots, minced
1 pound shrimp, shelled, deveined and split lengthwise
2 fennel bulbs, trimmed
Juice of 1 lemon
2 heads frisee or curly endive, washed
5 mandarin oranges (or clementines or tangerines), peeled and sectioned, with pith and pits removed

Steps:

  • In a mason jar combine 1/3 cup of the vinegar with a pinch of salt and pepper. Add 1 cup of the olive oil and the shallots. Cover and shake vigorously until the dressing becomes thick. Set aside.
  • Season the shrimp with salt and pepper. In a large skillet heat the remaining olive oil until hot. Add the shrimp and saute, stirring constantly, until cooked through, 2 to 3 minutes.
  • Remove the shrimp to a bowl and toss with half of the dressing.
  • Deglaze the pan over medium heat with the remaining vinegar, scraping the bottom of the pan. Pour over the shrimp. Cover the bowl with plastic wrap and set aside.
  • Halve the fennel bulbs and cut into 1/4-inch slices. Toss with the lemon juice. In a large bowl combine the fennel, frisee, orange sections and remaining dressing. Mix in the shrimp with its dressing. Serve immediately.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 26 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 508 milligrams, Sugar 9 grams, TransFat 0 grams

FENNEL AND MANDARIN SALAD



Fennel and Mandarin Salad image

This is a refreshing change from your usual lettuce salads. Fennel is excellent for your digestion too!

Provided by Boysmom

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 5

1 fennel bulb, trimmed and diced
1 (10 ounce) can mandarin orange segments
2 tablespoons olive oil
2 tablespoons white wine vinegar
salt and ground black pepper to taste

Steps:

  • Combine the fennel and mandarin oranges with a tablespoon of the juice from the canned oranges in a bowl. Add the olive oil and vinegar. Season with salt and pepper; stir. Allow to sit 10 to 15 minutes before serving.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 22.1 g, Fat 13.8 g, Fiber 4.6 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 69.8 mg, Sugar 12.8 g

FENNEL, FRISéE, AND ESCAROLE SALAD



Fennel, Frisée, and Escarole Salad image

This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette.

Provided by Toni Oltranti

Categories     Salad     Side     Vegetarian     Quick & Easy     Dinner     Parmesan     Fennel     Family Reunion     Healthy     Raw     Escarole     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

3 tablespoons minced shallot
2 tablespoons fresh lemon juice (preferably Meyer lemon)
1 teaspoon red-wine vinegar, or to taste
1/2 teaspoon fine sea salt
1 small head escarole (3/4 pound), torn into bite-size pieces
1 small head frisée (3/4 pound), torn into bite-size pieces
1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer
1/4 cup fine-quality extra-virgin olive oil
1 (1/2-pound) piece Parmigiano-Reggiano

Steps:

  • Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
  • Meanwhile, toss together greens and fennel in a salad bowl.
  • Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

SPINACH SALAD WITH GRILLED SHRIMP AND MANDARIN ORANGES



Spinach Salad With Grilled Shrimp and Mandarin Oranges image

Make and share this Spinach Salad With Grilled Shrimp and Mandarin Oranges recipe from Food.com.

Provided by Karen From Colorado

Categories     Oranges

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 (15 ounce) can mandarin oranges
1/4 cup dry white wine
2 tablespoons light soy sauce
3 tablespoons hoisin sauce
1 teaspoon ground ginger
1 large garlic clove, finely minced
1 lb shrimp, deveined and tails removed
1 (10 ounce) bag pre-washed spinach leaves
4 ounces sliced almonds
1 cup grape tomatoes
1 lb bacon
1 medium red bell pepper

Steps:

  • Drain and reserve the liquid from the oranges; set the oranges aside to chill in the fridge.
  • Combine the juice from the oranges, wine, soy sauce, hoisin sauce, ginger and garlic in a small dish; stir until well combined.
  • Place clean shrimp in a re-closeable storage bag; pour marinade over the shrimp and allow to marinade for at least an hour.
  • Partially freeze the bacon to allow for easier cutting.
  • Without separating the bacon pieces, cut the bacon lengthwise into 1/4 inch slices.
  • Turn the bacon and cut widthwise into 1/4 inch pieces.
  • Fry bacon bits until crispy; drain on paper towels and set aside.
  • Drain the bacon grease from the pan, allowing a thin coating to remain.
  • Toast the almonds on a high heat in the pan used to fry the bacon, stirring constantly to avoid burning them until they are a gold brown and toasted; set aside.
  • Clean the bell pepper and cut it in half; remove the seeds and membranes; set aside for grilling.
  • Drain the shrimp from the marinade and grill over high heat until seared and shrimp is cooked through.
  • Place the pepper halves on a cooler part of the grill to become crisp tender and warm; turning them often to avoid burning.
  • In the meantime, place the spinach on serving plates and top with the tomatoes, bacon bits, almonds and reserved mandarin oranges.
  • Remove the pepper to a cutting board and slice it into thin slices; place them on the salad.
  • Place hot shrimp on top of the salad.
  • Drizzle with your favorite bacon vinaigrette salad dressing.

MANDARIN ORANGE SHRIMP SALAD



Mandarin Orange Shrimp Salad image

This wonderful tossed salad is great for a special salad or even a main course. It's one of my most requested recipes. Omit or increase ingredients to suit your taste. Serves 8 as salad, 4-6 as main dish.

Provided by kmalavey

Categories     < 30 Mins

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 13

1/2 cup sugar
2 teaspoons paprika
1 1/2 teaspoons salt
1 tablespoon dry mustard
1/2 cup red wine vinegar
1 cup salad oil
2 heads romaine lettuce, cut in bite-sized pieces
2 (11 ounce) cans mandarin oranges
1 cup slivered almonds, toasted
1 lb fresh shrimp
2 ripe avocados, chopped
1 red onion, sliced into thin rings
2 tablespoons toasted sesame seeds

Steps:

  • Mix dressing ingredients and let sit over night or at least 3 hours in refrigerator.
  • Toast almonds and sesame seeds in frying pan.
  • Chop salad into bite-size pieces.
  • Slice onion into thin rings.
  • Cut avocado into 1/2 inch cubes.
  • Sprinkle lemon juice on avocado if not serving immediately.
  • Combine all salad ingredients including drained oranges and shrimp.
  • Toss, dress and serve.

ENDIVE AND FRISEE SALAD WITH ORANGES



Endive and Frisee Salad with Oranges image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 9

1/4 cup balsamic vinegar
2 tablespoons finely sliced shallots
1 tablespoon honey
1/3 cup olive oil or hazelnut oil
Salt and freshly ground black pepper
3 heads Belgian endive, trimmed, cut crosswise into thin slices
2 heads frisee lettuce, center leaves only, torn into pieces
2 blood oranges or regular oranges, segmented
1/2 cup hazelnuts, toasted and chopped

Steps:

  • Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
  • Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.

Nutrition Facts : Calories 293 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 214 milligrams, Carbohydrate 27 grams, Fiber 15 grams, Protein 8 grams, Sugar 10 grams

SHRIMP SALAD WITH FENNEL, RED ONION, AND ORANGE



Shrimp salad with fennel, red onion, and orange image

A quick and cooling salad, this Italian-inspired combination of crisp fennel, tart orange and briny olives come together in a shrimp dish brimming with flavor in just about 20 minutes. The simplicity of the lemon and olive oil combine in a super clean dressing that works well with the orange juices that are released when the orange is sectioned. Serve this mixture on its own or over a bed of crispy mixed greens for a wonderful lunch or dinner salad. Make a pan of roasted vegetables to serve alongside this for a veggie-packed meal.

Categories     Dinner

Time 22m

Yield 4 servings

Number Of Ingredients 9

2 Tbsp Fresh lemon juice
2 tsp Extra virgin olive oil
0.25 tsp Black pepper
3 large Orange(s)
1 pound(s) Cooked shrimp peeled and deveined (medium)
1 medium Uncooked fennel bulb(s) trimmed and very thinly sliced
0.5 small Uncooked red onion(s) thinly sliced
12 medium Olive(s) pitted
1 Tbsp Fennel fronds chopped, or parsley

Steps:

  • To make dressing, whisk together lemon juice, oil, and pepper in small bowl.
  • To section oranges, cut slice off top and bottom end. Stand orange and slice off peel and white pith, turning orange as you cut. Hold fruit over large bowl to catch juices and cut between membranes to release sections, allowing sections and juice to fall into bowl.
  • Add shrimp, fennel, onion, olives, fennel fronds, and dressing to oranges and toss to combine.
  • Serving size: about 2 cups

Nutrition Facts : Calories 89 kcal

BEET, FENNEL AND MANDARIN ORANGE SALAD



Beet, Fennel and Mandarin Orange Salad image

Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 20m

Yield 4

Number Of Ingredients 7

2 bunches baby red or gold beets
1 medium fennel bulb
1 (5 ounce) package DOLE® Spring Mix
1 (15 ounce) can DOLE® Mandarin Oranges, drained
4 sprigs fresh mint, chopped
1/2 cup shallot vinaigrette (recipe below)
½ cup crumbled goat cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
  • Cool slightly; remove skin from beets and cut into wedges.
  • Trim off fennel leaves and stalk; cut into very thin slices.
  • Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
  • Sprinkle cheese over salad.

ORANGE FENNEL SALAD



Orange Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

  • Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
  • Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
  • For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

TANTALIZING MANDARIN ORANGE SHRIMP SALAD



Tantalizing Mandarin Orange Shrimp Salad image

This salad is a real crowd pleaser or just right for your family dinner or picnic. I triple this recipe for our church functions. It is always the first salad to go. It's often requested by many. I have made this salad with the poppy seed dressing for over 30 years. The photo(s) are mine.

Provided by Dee *

Categories     Lettuce Salads

Time 20m

Number Of Ingredients 14

2 heads romain lettuce cleaned and dried
2 15oz can(s) mandarin oranges drained
1/8-1/4 red onion sliced into rings for garnish
1/2-1 lb jumbo shrimp-i use 1 12oz bag 26-30 count
2 3oz bag(s) slivered almonds toasted till golden brown
1-2 avocados-i use haas avocados they have a rich buttery taste
SEE MY RECIPE FOR DEE'S TANTALIZING POPPYSEED DRESSING BELOW
3/4 c white sugar
1 tsp dry mustard
1 tsp salt
1/3 c wine vinegar
1 Tbsp red onion juice and pulp-grated and on fine side of grater. the grated onion really pops the taste of this dressing
1 c salad oil
11/2 tsp poppy seeds

Steps:

  • 1. Toss all ingredients except for sliced red onions.
  • 2. Mix all ingredients for poppy seed dressing in blender. Then pour amount you would like on salad and toss again. This poppy seed recipe makes enough for when I triple the recipe to make for church.
  • 3. Put slices of red onion on top for garnish.

FRISEE SALAD WITH SHRIMP, FENNEL & MANDARIN ORANGES



FRISEE SALAD WITH SHRIMP, FENNEL & MANDARIN ORANGES image

Categories     Salad     Shellfish     Sauté

Yield Serves 8

Number Of Ingredients 9

1/3 cup plus 2 T sherry wine vinegar
S&P to taste
1 cup plus 3 T extra virgin olive oil
4 shallots minced
1 lb shrimp shelled, deveined and split lengthwise
2 fennel bulbs trimmed
Juice of 1 lemon
2 heads frisee
5 mandarin oranges, clementines, or tangerines peeled and sectioned, with pith and seeds removed

Steps:

  • In a jar combine 1/3 cup vinegar with a pinch of S&P, 1 cup of the olive oil, and shallots, and shake vigorously until dressing thickens. Set aside. Season shrimp with s&p and saute in the remaining oil, stirring constantly, about 2-3 miniutes to cook thoroughly. Remove shrimp to a voiwl and toss with half the dressing. Deglaze pan over medium heat with remaining 2 T vinegar, scraping bottom of pan. Pour over the shrimp, cover bowl with plastic and set aside. Halve the fennel bulbs and cut into 1/4" slices. Toss with the lemon juice. In large bowl, combine the frisee, orange sections and remaining dressing. Mix in the shrimp and serve immediately.

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