Orange Lettuce Salad Recipes

ORANGE AND AVOCADO SALAD

Steps:

• Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out 3 tablespoons juice; reserve remaining juice for another use.
• In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper.
• In a large bowl, combine oranges, lettuce, avocado, and radishes. Drizzle with dressing as desired, and toss gently to combine. Serve immediately.

BETSY'S MANDARIN ORANGE SALAD

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
• In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
• In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

ORANGE ROMAINE SALAD

Steps:

• In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
• Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

ORANGE LETTUCE SALAD

Steps:

• In a salad bowl, toss the lettuce, onions and oranges; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, parsley, salt if desired, pepper and hot pepper sauce; shake well. Drizzle desired amount over salad; toss to coat. Sprinkle with almonds if desired. Refrigerate any remaining dressing.

MANDARIN ORANGE SALAD

Steps:

• Combine 1/4 cup white sugar, salt, pepper, vinegar and oil.
• Heat until sugar dissolves.
• Cool.
• Meanwhile cook almonds and 6 tsp.
• sugar over med-low heat in saucepan stirring constantly until sugar melts and almonds coated.
• Cool and break apart.
• Break apart lettuces into bite size pieces.
• Add thinly sliced celery, cut on diagonal and thinly sliced green onions.
• 5 minutes before serving toss with drained mandarin oranges, sugared almonds and cooled dressing.
• If desired can add a few pieces of chunked pineapple and top with a few crunchy chow mein noodles.

ORANGE LETTUCE SALAD

Steps:

• Combine salad ingredients 1-2 hours before serving.
• Make dressing up to a day ahead or as close as 20 minutes before serving.
• Pour dressing over salad and toss lightly.
• Serve immediately.

MANDARIN SALAD INGREDIENTS

Steps:

• In a small pan over medium heat, heat almonds and sugar, stirring constantly until almonds are coated and sugar is dissolved. Watch carefully!! They will burn easily!
• Set almonds aside to cool on a piece of parchment paper and then store in an airtight container until ready to mix with salad.
• Mix the dressing ingredients together. I use a jar so that I can shake it all together and store in the refrigerator.
• Dice the celery and green onions and chop the romaine and iceberg lettuces.
• Throw everything except the oranges, almonds and dressing into a bowl and mix together. Just before serving, add almonds and oranges and drizzle with dressing. Toss to coat and serve!

ORANGE AND ALMOND SALAD

Steps:

• Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
• In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.

ORANGE-ONION LETTUCE SALAD

Steps:

• Arrange lettuce on six salad plates. Top with oranges and onion rings. In a small bowl, combine the remaining ingredients. Drizzle over salads; serve immediately.

MANDARIN ORANGE ROMAINE SALAD

Steps:

• Roast the almonds in a small frying pan over medium heat.
• Stir often until the nuts begin to brown, about 2 - 3 minutes. Watch them closely because they will char easily.
• Sprinkle with sugar if you wish.
• Cut the romaine lettuce into bite sized pieces and add to the salad bowl.
• Add the celery, onions, oranges and almonds.
• To make the salad dressing, combine all of the salad dressing ingredients in the jar. Shake well. The dressing can be stored in the refrigerator for future use.
• Serve the salad with the dressing.