Time 30m Yield 4 servings Number Of Ingredients 0 Steps:
Cook 1 1/2 pounds green beans in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry. Whisk 2 tablespoons each sherry vinegar and orange juice, 2 teaspoons dijon mustard and 1/2 teaspoon kosher salt in a large bowl; whisk in 1/4 cup olive oil. Add 1 thinly sliced shallot and let sit 10 minutes. Add the green beans, 2 heads torn frisée, the segments of 2 oranges and 1/3 cup chopped toasted pistachios; season with salt and pepper and toss.
Yield Makes 6 servings Number Of Ingredients 7 Steps:
Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry. DO AHEAD Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature. Cut oranges in half, then crosswise into 1/3-inch-thick slices; place in large bowl. Mix in olives, parsley, beans, and dressing. Transfer to shallow dish.
Time 35m Yield 6 to 8 servings Number Of Ingredients 16 Steps:
Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.) Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds.
Time 30m Yield 5 Number Of Ingredients 14 Steps:
Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside. Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl. Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified. Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.
Time 6m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Drain mandarin oranges, reserving oranges in a large bowl and juice in a medium bowl. To the mandarin juice, add olive oil, vinegar, dijon mustard and pepper. Whisk until blended. In the large bowl, add lettuce, spinach and cabbage to the reserved oranges. Pour dressing over all and toss well to combine. Serve immediately.
Time 20m Yield 8-9 servings. Number Of Ingredients 11 Steps:
Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water., In a large bowl, combine the beans, oranges and onion. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add the salad greens, avocado and pecans; toss gently.
Yield Makes 4 servings Number Of Ingredients 9 Steps:
Preheat oven to 325°F with rack in middle. Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts. Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry. Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper. Do Ahead Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels. Dressing can made and chilled up to 5 days ahead.
Time 15m Yield 3 serving(s) Number Of Ingredients 11 Steps:
Drain oranges, reserving 1/2 tbsp per serving of the liquid. Mix well: the reserved liquid, vinegar, oil, mustard, cilantro, cumin, and pepper in a large bowl. Add oranges, cheese, onions, garlic and beans and toss well.
More about “green bean and orange salad recipes”
Time 3h20m Yield Makes 8 servings. Number Of Ingredients 7 Steps:
Mix beans, tomatoes, oranges, peppers and onions in large bowl. Add dressing; toss to coat. Cover. Refrigerate several hours or until chilled. Sprinkle with almonds just before serving.
