Mandarin Orange Blue Cheese Salad Recipes

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HOUSE SALAD WITH CANDIED PECANS



House Salad with Candied Pecans image

A restaurant-worthy House Salad with greens, candied pecans, dried cranberries, blue cheese and mandarin oranges in a creamy homemade dressing -- and easy enough for any night of the week!

Provided by Blair Lonergan

Categories     Salad     Side     Side Dish

Time 35m

Number Of Ingredients 19

½ cup water
½ cup granulated sugar
2 ½ cups coarsely chopped pecans
Kosher salt, to taste
1 ½ cups mayonnaise
2 teaspoons sugar
1 teaspoon lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly-ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
3 tablespoons distilled white vinegar
1 teaspoon prepared yellow mustard
3 tablespoons olive oil
3 cups spring mix lettuce
¾ cup sweetened dried cranberries, such as Craisins
¾ cup crumbled blue cheese
¾ cup mandarin oranges, drained
⅓ cup candied pecans

Steps:

  • Preheat oven to 375° F. Line a baking sheet with parchment paper.
  • In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the pecans; toss to coat. Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until toasty. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely. Once cool, you can store the candied nuts in an airtight container at room temperature for up to a month.
  • In a small bowl, whisk together the mayonnaise, sugar, lemon juice, kosher salt, black pepper, onion powder and garlic powder. Add the vinegar and mustard, whisk to combine.
  • Whisk in the oil, one tablespoon at a time, blending well after each addition. The mixture should be thick, but pourable. If it's too thick, gradually whisk in some water until it reaches the desired consistency. Store in an airtight jar in the refrigerator for up to 1 week.
  • Arrange the lettuce greens on individual salad plates or on a large serving platter. Top with candied pecans, blue cheese, cranberries and oranges. Just before serving, drizzle the dressing over the salad, to taste.

Nutrition Facts : ServingSize 1 salad with about 2 tablespoons dressing, Calories 303 kcal, Carbohydrate 20 g, Protein 4 g, Fat 24 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 21 mg, Sodium 397 mg, Fiber 2 g, Sugar 15 g

SUNSHINE SALAD



Sunshine Salad image

Mandarin oranges and blue cheese dressing make a refreshing combination.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 5

1 bag (10 ounces) mixed salad greens or 1 small bunch curly endive, romaine or chicory, torn into bite-size pieces
1 bag (6 ounces) lettuce or 1/2 medium head lettuce, torn into bite-size pieces
2 cans (11 ounces each) mandarin orange segments, drained
1/2 cup reduced-fat blue cheese dressing
1/3 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips

Steps:

  • Toss greens, lettuce and oranges in large salad bowl; refrigerate.
  • Just before serving, toss with dressing. Sprinkle with bacon bits.

Nutrition Facts : Calories 145, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 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

BEAUTIFUL SALAD



Beautiful Salad image

A spur-of-the-moment creation when I wanted something with a great flavor punch and lots of color, plus quick to prepare---this one fills the bill, with baby spinach and colorful cranberries and mandarin oranges, plus the crunch of sweetened almonds and the pungent feta cheese---a new favorite at our house! You may substitute blue cheese for the feta and any kind of sweetened pecans or walnuts, if desired, for the almonds.

Provided by Wendy Gayle Wright Epps

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

8 cups baby spinach leaves
½ medium red onion, sliced and separated into rings
1 (11 ounce) can mandarin oranges, drained
1 ½ cups sweetened dried cranberries
1 cup honey-roasted sliced almonds
1 cup crumbled feta cheese
1 cup balsamic vinaigrette salad dressing, or to taste

Steps:

  • Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 43.9 g, Cholesterol 22.3 mg, Fat 29.5 g, Fiber 6.2 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 811.4 mg, Sugar 31 g

DENISE SALAD NUMBER ONE



Denise Salad Number One image

A fresh summer salad with lots of variety. You can substitute blue cheese for the goat's cheese, if you wish. I like to top this with a simple vinaigrette of fresh basil, apple cider vinegar and olive oil.

Provided by Denise

Categories     Salad     Vegetable Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 8

2 bunches arugula - rinsed, dried and torn
2 (11 ounce) cans mandarin orange segments, drained
1 large red onion, thinly sliced
1 pint cherry tomatoes
2 yellow bell peppers, seeded and diced
1 cup unsalted sunflower seeds
¼ pound crumbled goat cheese
2 avocados - peeled, pitted and sliced

Steps:

  • In a large bowl, combine arugula, oranges, onion, tomatoes and yellow peppers. Toss with dressing of your choice. Top with sunflower seeds, goat cheese and avocados.

Nutrition Facts : Calories 266 calories, Carbohydrate 26.2 g, Cholesterol 14.9 mg, Fat 16.3 g, Fiber 7.9 g, Protein 9.3 g, SaturatedFat 5.4 g, Sodium 136 mg, Sugar 13.8 g

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