Orange Mustard Salad Recipes
ORANGE AND FENNEL SALAD
Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g
KALE WITH ORANGES AND MUSTARD DRESSING
Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Using a sharp knife, remove peel and pith from oranges. Working over a medium bowl, cut out orange segments and squeeze 3 tablespoons juice from membranes. Whisk in mustard and oil until combined, then add thyme and season with salt and pepper. Toss with kale and serve warm or at room temperature.
Nutrition Facts : Calories 102 g, Fat 7 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g
ORANGE-MUSTARD SALAD
Provided by Marian Burros
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Peel the oranges; divide into sections, and cut them in half.
- In a bowl large enough to hold the oranges, mix the vinegar, honey and mustard, and stir the oranges into the mixture to coat well.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 21 grams, TransFat 0 grams
LETTUCE & FENNEL SALAD WITH ORANGE & MUSTARD DRESSING
An explosion of fresh flavours makes this salad a winner on any table, give it a go and see what you think
Provided by Mary Cadogan
Categories Buffet, Side dish
Time 15m
Yield Serves 10 as part of a meal
Number Of Ingredients 6
Steps:
- Quarter, core and finely shred the fennel. A mandolin or the slicing balde of a food procesor works well.
- Whisk together the orange juice and Dijon mustard with salt and pepper, then whisk in the walnut oil. Pour the dressing over the fennel and leave to marinate for up to 24 hours.
- Tear the lettuce into bite-size pieces. Put in a large bowl, then tip in the fennel and dressing. Toss everything together and serve.
MUSTARD GRIDDLED CHICKEN, BEETROOT & ORANGE SALAD
The mixture of sweet and earthy flavours in this main meal salad makes it a satisfying (and superhealthy) supper
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Put the chicken between 2 sheets of parchment paper or cling film and bash with a rolling pin to flatten. Grate the zest from ½ orange and mix in a bowl with the mustard, 2 tsp oil and plenty of seasoning. Add the chicken and stir well.
- Heat a griddle or frying pan and cook the chicken for 5-6 mins on each side until cooked through. Place on a plate to rest while you assemble the salad.
- Tip the salad leaves into a bowl. Peel and slice the oranges on a plate to catch any juices. Pour the orange juice over the leaves, add the slices with 1tsp oil and toss together. Add the beetroot, then slice the chicken and add to the salad along with any resting juices. Divide everything between plates and serve.
Nutrition Facts : Calories 205 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.09 milligram of sodium
ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE
Provided by Paul Grimes
Categories Salad Mustard Side Hanukkah Vegetarian Quick & Easy Orange Healthy Endive Escarole Gourmet Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Grate 1 teaspoon zest from 1 orange and reserve.
- Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
- Add escarole, endive, and orange segments to vinaigrette and gently toss.
ORANGE-MUSTARD DRESSING
This is a light, tangy, creamy dressing that uses sour cream instead of mayonnaise. Also goes nice with grilled chicken.
Provided by Mandy
Categories Salad Dressings
Time 8m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- In a saucepan, combine orange juice, rind, mustard, honey & mint, simmer for 2-3 mins until reduced to approx 2 tblsp.
- Cool slightly & stir into sour cream.
Nutrition Facts : Calories 612.1, Fat 48.9, SaturatedFat 30.1, Cholesterol 101.2, Sodium 275.4, Carbohydrate 38.6, Fiber 1.2, Sugar 25.6, Protein 8.9
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