Time 10m Yield 4 servings Number Of Ingredients 10 Steps:
Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon. In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.
Time 15m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Tear lettuce into bite-size pieces and set aside. Combine dressing ingredients (oil through to dried onion flakes) and whisk well– you can do this in your processor if you wish. In a nonstick frying pan, melt butter and add brown sugar– over low or med-low heat. Add slivered almonds and, stirring constantly, allow almonds to candy. Remove and cool. Shortly before serving, toss lettuce with dressing, drained oranges and candied almonds.
Time 35m Yield 8 servings. Number Of Ingredients 15 Steps:
In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool., In a large serving bowl, combine the lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat.
Time 15m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first five ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.
Time 35m Yield 2 salads, 2 serving(s) Number Of Ingredients 15 Steps:
Add the dressing ingredients in a mixing bowl and blend with a mixer until combined. Chill before serving. As the dressing chills, add chicken breasts to a pot of boiling water. Reduce the heat, cover and simmer for 25 minutes or until cooked. Once the chicken is tender and no longer pink, remove from the pot and cut into bite sized pieces. Combine chicken and other remaining salad ingredients in a bowl. Toss the salad with the dressing and serve.
Time 10m Yield 4 Number Of Ingredients 9 Steps:
Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing. Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.
More about “wendys almond orange salad recipes”
Time 40m Yield 8 Number Of Ingredients 10 Steps:
In a large bowl, combine the romaine lettuce, oranges and green onions. Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes. Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved. Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.
