Time 15m Yield 6 serving(s) Number Of Ingredients 10 Steps:
In a small bowl, combine the orange juice, oil, vinegar and orange rind. Season with the salt and pepper. Whisk to combine. In a large bowl, combine the endive, spinach, oranges, strawberries and walnuts. Toss to mix. add the vinaigrette and toss gently to mix.
Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
Finely grate peel of one orange; set aside. Cut the same orange in half; squeeze juice into a 1-cup measuring cup. Add the oil, Worcestershire sauce, sugar, salt, pepper and reserved orange peel. Gradually whisk in vinegar; set aside., Peel and discard white membrane from remaining oranges; cut into sections. , In a large bowl, combine the spinach, cheeses and orange sections. Drizzle with 1/4 cup vinaigrette and toss to coat. Refrigerate remaining vinaigrette for another use.,
Time 30m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator. To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
Time 10m Yield 8-10 servings Number Of Ingredients 5 Steps:
In a small bowl, whisk together the orange juice, oil, cilantro and salt and pepper. Dress spinach leaves and serve immediately.
Time 30m Yield 6 Number Of Ingredients 9 Steps:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces. Separate oranges into individual wedges. Cut each wedge into thirds. Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly. Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing. Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.
Time 15m Yield 4-6 servings (about 3/4 cup dressing). Number Of Ingredients 13 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.
Yield Serves 8 Number Of Ingredients 8 Steps:
In a small bowl whisk together the zest, the juices, the mustard, and the salt, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the spinach and the mushrooms with the dressing.
Yield 4 to 6 servings Number Of Ingredients 17 Steps:
Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend. Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico. Note To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.
Number Of Ingredients 11 Steps:
DIRECTIONS 1. To make the vinaigrette, combine the orange juice, zest, vinegar, and honey in a food processor or blender. Pulse to combine. With the motor running, slowly stream in the olive oil. Season to taste with salt and pepper. Dressing will keep for several days in the refrigerator. 2. Place baby spinach in a bowl. Drizzle with vinaigrette and toss to coat. Top with cranberries and almonds. Makes about 3/4 cup vinaigrette.
Time 15m Yield 4 Number Of Ingredients 12 Steps:
Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside. Peel and remove pith from remaining 2 blood oranges and slice horizontally. Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.
