Greens With Citrus Dressing Recipes

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CITRUS SALAD DRESSING (EASY VINAIGRETTE!)



Citrus Salad Dressing (Easy Vinaigrette!) image

This zingy citrus salad dressing takes just minutes to make! It's a lemon orange vinaigrette that livens up any salad.

Provided by Sonja Overhiser

Categories     Dressing

Time 10m

Number Of Ingredients 7

2 tablespoons orange juice, plus zest of 1/2 orange
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon maple syrup
1/4 teaspoon kosher salt
Fresh ground black pepper
1/2 cup olive oil

Steps:

  • Zest the orange. In a medium bowl, mix the orange juice, orange zest, lemon juice, mustard, maple syrup, salt and a grind of fresh black pepper.
  • Gradually whisk in the olive oil 1 tablespoon at a time (8 tablespoons total), until creamy and emulsified. If desired, season with additional salt. Store refrigerated for up to 1 week; bring to room temperature prior to serving.

Nutrition Facts : ServingSize 1 tablespoon, Calories 83 calories, Sugar 0.4 g, Sodium 48.6 mg, Fat 9.4 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 0.6 g, Fiber 0 g, Protein 0.1 g, Cholesterol 0 mg

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE



Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette image

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 6

Number Of Ingredients 13

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

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.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g

MIXED GREENS WITH ORANGE-GINGER VINAIGRETTE



Mixed Greens with Orange-Ginger Vinaigrette image

Zingy vinaigrette combines orange juice, ginger and a flick of cayenne. Just whisk, toss with greens and top the salad your way. -Joy Zacharia, Clearwater, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

1/4 cup orange juice
1/4 cup canola oil
2 tablespoons white vinegar
2 tablespoons honey
2 teaspoons grated fresh gingerroot
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
SALAD:
12 cups torn mixed salad greens
2 medium navel oranges, peeled and sliced crosswise
1 cup thinly sliced red onion

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.

Nutrition Facts : Calories 119 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ALL GREEN SALAD WITH CITRUS VINAIGRETTE



All Green Salad with Citrus Vinaigrette image

Provided by Leah Koenig

Categories     Salad     Passover     Kid-Friendly     Quick & Easy     Basil     Asparagus     Avocado     Cucumber     Sugar Snap Pea     Small Plates

Yield Serves 8

Number Of Ingredients 17

For the vinaigrette:
2 tablespoons finely chopped shallot
2 tablespoons red wine vinegar
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
2 teaspoons honey
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
For the salad:
Kosher salt
2 bunches asparagus (about 1 1/2 pounds), ends trimmed and cut on a diagonal into 1-inch pieces
1 romaine heart, roughly chopped
1 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced
1 ripe avocado, cut into 1/2-inch cubes
15 basil leaves, torn
1/3 cup torn fresh dill fronds
Freshly ground black pepper

Steps:

  • For the vinaigrette:
  • Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
  • For the salad:
  • Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
  • In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.

MIXED GREENS SALAD WITH ORANGE VINAIGRETTE



Mixed Greens Salad with Orange Vinaigrette image

This is the kind of salad that doesn't require much work but looks super-pretty on the table. It's great for everything from brunch to an easy dinner party. You start off with a simple base of mixed greens (pick your fave!), then toss in handfuls of fresh blueberries, mandarin segments (or any kind of sweet citrus) and crunchy spiced nuts (again, any kind you like). The dressing is an easy vinaigrette that gets a special touch from orange juice. You'll have extra dressing you can refrigerate for another day.

Provided by Alejandra Ramos

Categories     side-dish

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 11

1/2 cup orange juice
2 tablespoons red wine or apple cider vinegar
3/4 cup extra-virgin olive oil
2 teaspoons honey
1 clove garlic, peeled
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 ounces mixed prewashed greens
1/2 cup fresh blueberries
1/2 cup peeled citrus segments (mandarins, oranges, grapefruit, etc.)
6 tablespoons spiced or candied nuts, such as almonds or pecans

Steps:

  • Make the dressing by blending the orange juice, vinegar, oil, honey, garlic, salt and pepper in a blender until very smooth. Place the greens, blueberries and citrus segments in a large salad bowl. Add dressing to taste and toss until evenly coated. (You will have extra dressing.) Garnish with the nuts and serve immediately.

SHREDDED-GREENS AND CITRUS SALAD



Shredded-Greens and Citrus Salad image

A sprightly blend of Brussels sprouts, radicchio, endives, oranges, and walnuts is refreshingly bright and crunchy in this cross between a slaw and kale salad. For crisp yet tender bites, rub the radicchio and Brussels sprouts with salt to relax them.

Provided by Greg Lofts

Categories     Salad Recipes

Time 30m

Yield Serves 10 to 12

Number Of Ingredients 9

3/4 cup walnut halves or pieces
8 ounces Brussels sprouts, trimmed and thinly sliced lengthwise (1 1/2 cups)
1 small head radicchio (8 ounces), cored and thinly sliced (1 1/2cups)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
3 endives, trimmed and thinly sliced lengthwise (2 cups)
1 tablespoon white-wine vinegar
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
3 oranges, peels and pith removed, cut into supremes

Steps:

  • Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until slightly darkened and fragrant, 12 to 14 minutes. Let cool completely.
  • In a large bowl, toss Brussels sprouts and radicchio with 1 teaspoon salt. Rub mixture between your palms until greens soften slightly and turn shiny. Toss in endives. In a small bowl, whisk together vinegar, lemon juice, and oil; season generously with salt and pepper. Pour dressing over greens, tossing to evenly coat. Top with walnuts and orange supremes; serve.

MIXED GREENS WITH ORANGE JUICE VINAIGRETTE



Mixed Greens with Orange Juice Vinaigrette image

Like a string of pearls on a little black dress, a vinaigrette is a classic way to dress a salad. A little oil, a little vinegar, a tangy infusion of orange juice and a sprinkle of orange zest are just enough-and not too much. -Kristin Bataille, Stamford, Connecticut

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon cider vinegar
1 teaspoon grated orange zest
Dash salt
Dash pepper
1 package (5 ounces) spring mix salad greens

Steps:

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

Nutrition Facts :

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