Mandarin Orange Salad With Caramelized Hazelnuts Recipes

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MANDARIN ORANGE SALAD WITH CARAMELIZED HAZELNUTS



Mandarin Orange Salad With Caramelized Hazelnuts image

I have to take advantage of the wonderful hazelnuts grown in Oregon. This salad recipe always hits the spot. Substitute tangerines or navel oranges for the mandarin oranges if you wish. From oregonhazelnuts.org.

Provided by COOKGIRl

Categories     Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

7 -8 cups mixed greens
2 green onions, chopped
1/2 cup chopped celery & leaves
1 cup drained mandarin orange, segments cut into thirds
1 cup roasted oregon hazelnuts
2 tablespoons sugar
1/4 cup salad oil
1/4 cup hazelnut oil
1/4 cup fresh parsley, chopped
2 tablespoons raw sugar
2 tablespoons apple cider vinegar
salt, to taste
pepper, to taste
1 dash Tabasco sauce

Steps:

  • Parsley Dressing: Combine ingredients in non-reactive small bowl and using an immersion blender, puree until smooth. Best that salad dressing be prepared at least 1 hour in advance to allow to marinate.
  • Carmelized Hazelnuts: In cast iron skillet over medium heat slowly melt 2 tablespoons sugar. Mix hazelnuts, covering well with sugar. Cook until light amber color. Set aside to cool on parchment paper before use.
  • Salad: In large salad bowl, toss greens, onions, celery and Mandarin oranges with parsley dressing. Sprinkle with the caramelized hazelnuts.

Nutrition Facts : Calories 355.6, Fat 31.9, SaturatedFat 2.9, Sodium 10.3, Carbohydrate 17.3, Fiber 3.1, Sugar 13.1, Protein 3.9

MANDARIN ORANGE SALAD



Mandarin Orange Salad image

This quick and colorful dish is perfect for family breakfasts. By preparing it ahead of time, I can enjoy many other activities such as cross-stitching, painting, reading and, most importantly, spending time with my three boys!

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 can (20 ounces) pineapple chunks
1 can (15 ounces) mandarin oranges segments
1 package (3 ounces) tapioca pudding mix
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 jar (6 ounces) maraschino cherries, drained
2 medium firm bananas, sliced

Steps:

  • Drain pineapple and oranges, reserving juices; set fruit aside. Add water to juices to equal 3 cups; pour into a large saucepan. Add pudding mixes; cook over medium-high heat, stirring constantly until thickened and bubbly, 5-10 minutes. Remove from the heat; cool. , Place the pineapple, oranges and cherries in a 2-qt. bowl; pour dressing over and stir to coat. Chill for several hours. Add bananas just before serving.

Nutrition Facts : Calories 207 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 54g carbohydrate (45g sugars, Fiber 2g fiber), Protein 1g protein.

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