Orange Tomato Cucumber Salad With Orange And Maple Dressing Recipes

ORANGE-CUCUMBER LETTUCE SALAD

Orange-Cucumber Lettuce Salad image

I've always loved my grandma's recipe for spinach-mandarin salad, so when I found this recipe, I knew it was one I had to try. It's easy to make and great for special occasions. I treasure this recipe and have passed it on to many. -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

5 cups torn Bibb lettuce
1 navel orange, peeled and sectioned
1/2 medium cucumber, sliced
1/4 cup orange juice
2 tablespoons honey
2 tablespoons olive oil
1/4 teaspoon cider vinegar

Steps:

On two salad plates, arrange the lettuce, orange sections and cucumber. In a small bowl, whisk the orange juice, honey, oil and vinegar. Drizzle over salads.

Nutrition Facts : Calories 259 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 4g fiber), Protein 3g protein.

ORANGE-CUCUMBER SALAD

Orange-Cucumber Salad image

Cucumber slices, fresh orange sections, walnuts and mixed greens are tossed with an herbed-garlic dressing in this colorful salad.

Provided by My Food and Family

Categories Home

Time 2h15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cucumber, peeled, thinly sliced
1 navel orange, sectioned
2/3 cup prepared GOOD SEASONS Garlic & Herb Dressing Mix, divided
4 cups tightly packed torn mixed salad greens
1/2 cup chopped walnuts

Steps:

Toss cucumbers and oranges with 1/3 cup dressing in medium bowl. Refrigerate 2 hours to marinate.
Drain cucumber mixture; discard marinade. Add cucumber mixture to salad greens in large bowl along with the nuts; mix lightly.
Toss with remaining dressing just before serving.

Nutrition Facts : Calories 270, Fat 23 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

ORANGE ROMAINE SALAD

Orange Romaine Salad image

Romaine lettuce and orange slices are tossed with a light honey vinaigrette.

Provided by Justin Shepheard

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Yield 8

Number Of Ingredients 8

Ingredients

¼ cup red wine vinegar
¾ cup vegetable oil
1 tablespoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onion
1 large head romaine lettuce, torn into bite-size pieces
3 oranges, peeled and thinly sliced

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.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 8.7 g, Fat 20.6 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 3.2 g, Sodium 149.7 mg, Sugar 6.1 g

BALSAMIC VINAIGRETTE

Balsamic Vinaigrette image

This is a tangy vinaigrette--wonderful on mixed greens, tomato, onion and cucumber salads. It's also good if used sparingly over steamed veggies or stir-frys. Sometimes I use traditional balsamic vinegar. However, this will produce a slightly sweeter vinaigrette.

Provided by GARYR

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 6

Ingredients

½ cup extra virgin olive oil
½ cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste

Steps:

In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

Nutrition Facts : Calories 184.5 calories, Carbohydrate 3.4 g, Fat 18.9 g, Protein 0.3 g, SaturatedFat 2.6 g, Sodium 5.2 mg, Sugar 3 g

ORANGE TOMATO CUCUMBER SALAD WITH ORANGE AND MAPLE DRESSING

Orange Tomato Cucumber Salad With Orange and Maple Dressing image

I have a glut of oranges and tomatoes to use up. I came across a recipe in one of my cookbooks that looked promising, but I changed it so much that it is no longer recognized as where it began! Tangy and light, I loved this as a side dish. Plus it is a beautiful presentation. Would probably be best with garden fresh tomatoes.

Provided by ladypit

Categories Oranges

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

5 roma tomatoes (or 3 regular)
2 large oranges
1 medium cucumber
2 teaspoons maple syrup
1/4 teaspoon black pepper

Steps:

Peel the cucumber and then slice it. Cut the slices in half. Place those into a bowl.
Chunk the tomatoes and place them on top of the cucumber.
Peel 1 orange and slice it, then chunk the slices up and put them on top of the tomato.
Slice the second orange in half and, using a hand held juicer (or whatever it is you use to extract orange juice!) juice it.
To the orange juice add the maple syrup and black pepper.
Pour the dressing over the veggies and stir to combine.
Chill until ready to eat.

Nutrition Facts : Calories 77.5, Fat 0.4, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 18.9, Fiber 3.5, Sugar 13.9, Protein 2

SWEET POTATO SALAD WITH ORANGE DRESSING

Sweet Potato Salad with Orange Dressing image

For a lovely side dish that goes well with almost any entree, try this delightful sweet potato salad. The sweet potatoes, fruit and nuts tossed in a citrusy dressing are a favorite in my home.-Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 pounds medium sweet potatoes, peeled and cubed (about 6 cups)
1 cup fat-free mayonnaise
2 tablespoons orange juice
1 tablespoon honey
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium Granny Smith apple, peeled and chopped
1 cup finely chopped fennel bulb
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
1/4 cup chopped walnuts, toasted

Steps:

Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain., Meanwhile, in a large bowl, mix mayonnaise, orange juice, honey, orange zest, ginger, salt and pepper. Stir in apple, fennel, cranberries, pecans and walnuts. Add sweet potatoes; toss gently to coat. Serve warm or refrigerate, covered, and serve cold.

Nutrition Facts : Calories 183 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 300mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

VIBRANT ORANGE & ARUGULA SALAD

Vibrant Orange & Arugula Salad image

You're going to love this beautiful green salad featuring fresh oranges, goat cheese, almonds and radishes! A simple lemon dressing ties it all together. Recipe yields 6 side salads.

Provided by Cookie and Kate

Categories Salad

Time 20m

Number Of Ingredients 10

Ingredients

1/4 cup sliced almonds
5 to 6 ounces baby arugula
2 oranges, peeled and sliced into thin rounds
2 ounces goat cheese, crumbled (about 1/2 cup)
1/4 cup thinly sliced and roughly chopped radishes
Pinch of ground cinnamon, to sprinkle on top
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1 1/2 teaspoons honey
1/4 teaspoon salt

Steps:

First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they'll burn!), about 5 minutes. Transfer them to a bowl to cool.
Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it's unpleasantly tart.
Once you're ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.

Nutrition Facts : ServingSize 1 side salad, Calories 171 calories, Sugar 6.2 g, Sodium 147 mg, Fat 14.1 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 9.7 g, Fiber 2.2 g, Protein 3.9 g, Cholesterol 4.4 mg

CUCUMBER AND ORANGE SALAD

Cucumber and Orange Salad image

Provided by Hilah

Yield 4

Number Of Ingredients 6

Ingredients

1/2 English cucumber (or 4 Persian cucumbers)
3 small Naval or CaraCara oranges or tangelos
3 tablespoons fresh minced parsley
1 green onion, thinly sliced
1/4 teaspoon salt
fresh ground black pepper

Steps:

Cut the cucumber in quarters lengthwise (or in halves if using small Persian cucumbers) then cut into thin slices. Place in a large bowl.
Peel the oranges and dice, removing seeds as you go. Add to bowl.
Add minced parsley, onion, salt and pepper and toss gently.
Let rest 10 minutes before serving or refrigerate up to a few hours.

Nutrition Facts : Calories 42 calories

ORANGE CUCUMBER SALAD WITH SUN-DRIED TOMATO DRESSING

Orange Cucumber Salad with Sun-Dried Tomato Dressing image

Categories Salad Appetizer No-Cook Vegetarian Quick & Easy Orange Cucumber Spring Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 navel oranges
1 (4-inch) piece seedless cucumber (usually plastic-wrapped), thinly sliced crosswise
1/4 cup extra-virgin olive oil
1 tablespoon cider vinegar
1 tablespoon mild honey
1 tablespoon finely chopped drained oil-packed sun-dried tomatoes
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cinnamon
1/8 teaspoon ground cumin
Pinch of cayenne

Steps:

Cut peel, including all white pith, from oranges and cut oranges crosswise into 1/4-inch slices.
Scatter orange slices and cucumbers on a platter.
Whisk together remaining ingredients in a bowl until combined, then pour over orange slices and cucumbers.

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