Mixed Greens With Orange Juice Vinaigrette Recipes

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Heat the cranberry and orange juice in a small saucepan, over medium heat until it boils. Remove from heat and let cool.
• Strain cranberry mixture into a large bowl using a fine mesh strainer. Whisk in vinaigrette and sugar until well combined.
• Add salad mix and half the dressing into a large bowl and toss with tongs until lettuce is coated. Add tomatoes and cucumber slices and gently toss. Add more dressing if necessary. Transfer to serving platter and top with croutons.

MIXED GREENS WITH ORANGE-GINGER VINAIGRETTE

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.

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

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.

MIXED GREENS WITH ORANGE JUICE VINAIGRETTE

Steps:

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

ORANGE VINAIGRETTE

Steps:

• In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

MIXED GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS

Steps:

• In a small saucepan, bring the orange juice to a simmer. Remove from heat. Stir in the dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard the soaking juice.
• In a small bowl, whisk the oil, orange juice, vinegar, and orange zest to blend. Stir in the soaked cranberries. Season the dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving).
• Place the salad greens in a large bowl. Add orange segments. Toss with the dressing. Sprinkle in the pecans; toss again. Serve.

MIXED GREENS SALAD WITH ORANGE VINAIGRETTE

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.