Spinach Arugula Salad W Mandarin Oranges Chopped Almonds Recipes

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MANDARIN ORANGE SPINACH SALAD



Mandarin Orange Spinach Salad image

With mandarin oranges and a slightly sweet dressing, this spinach salad is a refreshing change of pace. I frequently take it along to summer picnics.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 24 servings.

Number Of Ingredients 13

1/2 cup vegetable oil
1/3 cup sugar
1/3 cup white vinegar
2 tablespoons minced fresh parsley
3/4 teaspoon salt
SALAD:
3/4 cup slivered almonds
4-1/2 teaspoons sugar
7 cups torn romaine
7 cups chopped fresh spinach
1-1/2 cups sliced celery
1-1/2 cups sliced green onion
3 cans (11 ounces each) mandarin oranges, drained

Steps:

  • In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Set aside. In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated, 5-7 minutes. Spread on foil to cool completely., In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat.

Nutrition Facts :

SPINACH MANDARIN ORANGE SALAD



Spinach Mandarin Orange Salad image

This vegan spinach mandarin orange salad is served with almond slivers and tossed in a quick Dijon vinaigrette for an easy spring side dish.

Provided by Sarah Trenalone

Categories     Salad

Time 5m

Number Of Ingredients 8

4 ounces fresh spinach
4 mandarin oranges, peeled and segmented
1/8 cup almond slivers
1/8 cup olive oil
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons sesame seeds
1/4 teaspoons sea salt

Steps:

  • Toss together spinach, mandarin slices, and almonds.
  • Whisk together the vinaigrette ingredients. Add as much dressing as you'd like to the salad, and toss. Store any leftover dressing in the fridge, and use within a month.
  • Serve salad immediately.
  • Make Ahead: Toss together all the salad ingredients up to 2-3 days ahead of time. Add the dressing immediately before serving.

Nutrition Facts : Calories 141 kcal, Carbohydrate 13 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 198 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

SPINACH MANDARIN SALAD WITH HONEY BALSAMIC DRESSING



Spinach Mandarin Salad with Honey Balsamic Dressing image

Fresh juicy mandarins make this Spinach Mandarin Salad a perfect way to brighten your day! Toasted almonds, cranberries, a fresh honey balsamic dressing and more will make this the perfect go to salad for any dinner!

Provided by Lorie Yarro

Time 20m

Number Of Ingredients 10

10 oz spinach
4 mandarins, peeled and in sections
1/4 c red onion thinly sliced ((optional))
2/3 c almonds
1/2 c dried cranberries
1/2 c olive oil
1/4 c balsamic vinegar
1-2 T honey
2 tsp Dijon mustard
Sea salt and pepper

Steps:

  • Preheat oven to 350°F. Place almonds on a baking sheet and toast for 7-9 minutes. Chop or pound almonds into small pieces. (Place in a plastic bag and use a wood spoon to pound.)
  • Combine all salad ingredients in a medium bowl. Place ingredients for dressing into a high powered blender and blend on high until smooth. If dressing is too thick, add a small amount of water to thin out.
  • Add desired amount of dressing to salad and toss just before serving. Enjoy!

SPINACH AND MANDARIN ORANGE SALAD



Spinach and Mandarin Orange Salad image

This is a quick and easy recipe that is sure to impress guests. It's not your ordinary spinach salad.

Provided by Suzanne S.

Categories     Salad     Vegetable Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

½ cup red wine vinegar
½ cup white sugar
1 ½ tablespoons water
1 ½ tablespoons butter
½ teaspoon salt
1 egg, beaten
1 (10 ounce) package baby spinach
1 (6 ounce) package sliced fresh mushrooms
1 (15 ounce) can mandarin oranges, drained
⅓ cup toasted slivered almonds
4 slices cooked bacon, crumbled
¼ red onion, sliced and separated into rings
¼ cup croutons, or as desired

Steps:

  • Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour.
  • Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
  • Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.

Nutrition Facts : Calories 194 calories, Carbohydrate 30 g, Cholesterol 38.6 mg, Fat 7.2 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 277.9 mg, Sugar 24 g

SPINACH SALAD WITH ORANGES



Spinach Salad with Oranges image

The tangy dressing for this refreshing salad has the right sweet-tart balance to suit my taste-and others who try it agree! Orange sections are a pretty contrast to the greens, and the bacon adds a crisp accent. -Kathy Schrecengost Oswego, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings (about 3/4 cup dressing).

Number Of Ingredients 13

1 package (10 ounces) fresh spinach, torn
1 can (11 ounces) mandarin oranges, drained
1 cup sliced fresh mushrooms
3 bacon strips, cooked and crumbled
DRESSING:
3 tablespoons ketchup
2 tablespoons cider vinegar
1-1/2 teaspoons Worcestershire sauce
1/4 cup sugar
2 tablespoons chopped onion
1/8 teaspoon salt
Dash pepper
1/2 cup canola oil

Steps:

  • In a large salad bowl, toss the spinach, oranges, mushrooms and bacon; set aside. , In a blender, combine the ketchup, vinegar, Worcestershire sauce, sugar, onion, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady steam. Serve with salad.

Nutrition Facts : Calories 267 calories, Fat 20g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 244mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

SIMPLE SPINACH & ARUGULA SALAD



Simple Spinach & Arugula Salad image

This Simple Spinach & Arugula Salad is the perfect side dish for just about any meal. It's light, healthy, easy to make and full of fresh flavors!

Provided by Krista

Categories     Side Dish

Time 10m

Number Of Ingredients 5

8oz. spinach & arugula salad mix
Juice from 1 lemon
1 T. of olive oil
Salt & Pepper
1/4 cup of shredded parmesan cheese

Steps:

  • Rinse 8 oz. of spinach & arugula salad mix.
  • Place rinsed spinach and arugula in a medium sized bowl.
  • Squeeze juice of 1 lemon over the greens.
  • Add 1 T. of olive oil over the greens.
  • Add salt & pepper. Toss to coat.
  • Top with 1/4 cup of shredded parmesan cheese and serve it up! ????

SPINACH AND ARUGULA SALAD WITH ORANGE



Spinach and Arugula Salad with Orange image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon marmalade
1 lemon
1/4 extra-virgin olive oil
Salt and freshly ground black pepper
2 to 3 cups young spinach
2 to 3 cups arugula
1 navel orange, peeled and thinly sliced into discs
1/2 small red onion, very thinly sliced
1/4 cup chopped hazelnuts, toasted

Steps:

  • In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.

MANDARIN ORANGE AND SPINACH SALAD



Mandarin Orange and Spinach Salad image

This bright and fresh salad recipe is filled with spinach, celery, green onions, mandarin oranges and candied almonds.

Provided by Steve Cylka

Categories     Salad

Time 20m

Number Of Ingredients 13

4 cups spinach
1/2 cup sliced celery
1/2 cup sliced green onions
1 can mandarin oranges
1/2 cup slivered almonds
3 tbsp sugar
1/3 cup oil
1/4 cup vinegar
1/4 cup sugar
1 tbsp parsley
1/2 tsp salt
1/2 tsp hot sauce
dash black pepper

Steps:

  • Make the candied almonds by heating the almonds and 3 tbsp sugar in a pan on medium heat. Stir the mixture regularly as the sugar melts and the almonds toast and brown. Once the sugar is completely melted and coated over the almonds, remove from the heat. Pour the candied almonds on a small sheet of aluminum foil and spread out. Once the almonds are cooled, break them apart and set aside.
  • Make the dressing by mixing the oil, vinegar, remaining sugar, parsley, salt, hot sauce and ground pepper.
  • Toss spinach, celery, green onions, mandarin oranges and candied almonds with the dressing.
  • Serve immediately.

SPINACH SALAD WITH ORANGES AND ALMONDS



Spinach Salad with Oranges and Almonds image

Please your guests when you serve Spinach Salad with Oranges and Almonds! Combine spinach, orange slices, and almonds in this easy recipe.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 8 servings

Number Of Ingredients 10

3 navel oranges, divided
1 pkg. (6 oz.) baby spinach leaves
1 avocado, peeled, sliced
1 small red onion, cut into thin slices
1/2 cup thin matchlike jicama sticks
1/4 cup slivered almonds, toasted
1/2 cup KRAFT Red Wine Vinaigrette Dressing
1 Tbsp. GREY POUPON Dijon Mustard
1/2 tsp. ground black pepper
1 tsp. sugar

Steps:

  • Remove 1 Tbsp. zest from 1 orange; reserve for later use. Peel, then slice all oranges.
  • Combine spinach, orange slices, avocados, onions, jicama and nuts in large bowl.
  • Mix reserved orange zest and remaining ingredients until blended. Add to spinach mixture; mix lightly.

Nutrition Facts : Calories 50, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BACON AND MANDARIN ORANGE SPINACH SALAD



Bacon and Mandarin Orange Spinach Salad image

This Bacon and Mandarin Orange Spinach Salad is so refreshing!

Provided by The Southern Lady

Categories     Salad

Time 20m

Number Of Ingredients 13

5 pieces bacon (cooked, drained and crumbled (save drippings))
1 15 ounce can mandarin oranges in light syrup, drained, reserve syrup (You could use fresh oranges in the salad and orange juice in the dressing
2 to 3 cups fresh baby spinach
1/3 cup purple onion (cut up or chopped (could use green onion or just regular onion))
2 teaspoons toasted sesame seeds (could use toasted almonds or just about any kind of nuts you like)
3 to 4 tablespoons bacon drippings
1/4 teaspoon garlic powder
2 tablespoons red wine vinegar
1/3 cup light mandarin orange syrup
2 tablespoons water
1/4 teaspoon black pepper
1 tablespoon lemon juice
2 teaspoons sugar (Optional)

Steps:

  • Combine salad ingredients and toss to mix well. Combine dressing ingredients and heat until warm. I put my dressing in a small pitcher like a cream pitcher and let each person add the amount they want at the table. Salad will keep in the fridge for a couple days without dressing.

SPINACH, ORANGE, AND ALMOND SALAD



Spinach, Orange, and Almond Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 26

1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup sliced almonds
4 oranges
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1 cup thinly sliced celery
1/2 cup thinly sliced red onions
Freshly ground black pepper
1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup sliced almonds
4 oranges
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1 cup thinly sliced celery
1/2 cup thinly sliced red onions
Freshly ground black pepper

Steps:

  • Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
  • Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
  • With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
  • Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
  • When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
  • Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
  • Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
  • With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
  • Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
  • When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.

SPINACH SALAD WITH ORANGES AND ALMONDS



Spinach Salad with Oranges and Almonds image

Categories     Salad     No-Cook     Kentucky Derby     Orange     Almond     Spinach     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

6 tablespoons vegetable oil
1/4 cup fresh orange juice
3 green onions, minced
3 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon chopped fresh tarragon
1 teaspoon grated orange peel
4 oranges
1 1/2 6-ounce packages baby spinach
2/3 cup sliced almonds, toasted

Steps:

  • Whisk first 7 ingredients in small bowl. Season with salt and pepper. Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. (Dressing and oranges can be made 1 day ahead. Cover separately and chill. Rewhisk dressing before using.)
  • Combine spinach, half of almonds, and all orange segments in large bowl with enough dressing to coat. Divide among 6 plates. Sprinkle with almonds.

SPINACH & ARUGULA SALAD W/ MANDARIN ORANGES, CHOPPED ALMONDS



Spinach & Arugula Salad W/ Mandarin Oranges, Chopped Almonds image

Make and share this Spinach & Arugula Salad W/ Mandarin Oranges, Chopped Almonds recipe from Food.com.

Provided by Tristin88

Categories     Salad Dressings

Time 17m

Yield 2 serving(s)

Number Of Ingredients 13

2 bunches arugula
2 bunches spinach
6 mandarin orange sections
1/2 cup chopped almonds
1/2 cup shaved fresh parmigiano
1 cup raspberry vinegar
1 cup olive oil
1 cup vegetable oil
1 cup pure maple syrup
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1 teaspoon lime juice

Steps:

  • Vinaigrette:.
  • 1) Combine all ingredients and mix well in mixer or food processor. Mix until dressing thickens and is well blended.
  • 2) Pour contents into a bottle with a cover.
  • 3) Refrigerate for 15mins.
  • Salad:.
  • 1) Combine Arugula, and Spinach in large bowl and toss.
  • 2) Divide the leaf mixtures and place like a flat mound on a white plate.
  • 3) Place 3 pegs of the oranges on the salad mixture, sprinkle with the chopped almonds. SERVE w/ Vinaigrette on the side.

Nutrition Facts : Calories 2624, Fat 236.8, SaturatedFat 30.7, Sodium 1656, Carbohydrate 127.1, Fiber 11.7, Sugar 98.4, Protein 17.9

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Set aside. In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated, 5-7 minutes. Spread on foil to cool completely., In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat.
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