GREEN AND ORANGE MAKE RECIPES

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH ...

Orange, Walnut, Gorgonzola and Mixed Greens Salad with ... image

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

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

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
? cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

Steps:

Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Nutrition Facts : Calories 368.4 calories, CarbohydrateContent 22.9 g, CholesterolContent 7.5 mg, FatContent 30.1 g, FiberContent 3 g, ProteinContent 5.2 g, SaturatedFatContent 4.9 g, SodiumContent 127.8 mg, SugarContent 16.7 g

GREEN BEAN-AND-BLOOD ORANGE SALAD RECIPE - MATT LEWIS ...

Green Bean-and-Blood Orange Salad Recipe - Matt Lewis ... image

"Blood oranges are part of my Sicily fascination," Renato Poliafito says. He uses the segments to add color and tang to green beans and reduces the juice with balsamic vinegar to make the dressing. More Great Salads

Provided by Matt Lewis

Total Time 30 minutes

Yield 8

Number Of Ingredients 5

Ingredients

Salt
2 pounds thin green beans
6 large blood oranges
¼ cup plus 2 tablespoons balsamic vinegar
1 tablespoon honey

Steps:

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cook the beans in the boiling water until bright green and al dente, about 5 minutes. Drain and immediately plunge the beans into the ice water. Drain again and pat dry.
Meanwhile, using a sharp knife, peel 4 of the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Zest one of the remaining oranges and juice both of them. Transfer the juice to a saucepan and add the vinegar and honey. Bring to a boil, then simmer over moderate heat until reduced to a syrup, 10 minutes. Season with salt.
Transfer the beans and orange sections to a platter and drizzle the syrup on top. Garnish with the orange zest and serve.

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