STRAWBERRY ORANGE SALAD RECIPES

Name: Orange-Strawberry Salad
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 teaspoon grated orange peel; 1/4 cup orange juice; 2 tablespoons sugar; 2 tablespoons lemon juice; 1 tablespoon chopped fresh parsley; 1 tablespoon vegetable oil; 1/2 teaspoon ground mustard; 1/4 teaspoon salt; 3 oranges, peeled, sliced; 1 cup sliced fresh strawberries; 6 cups salad greens

ORANGE-STRAWBERRY SALAD RECIPE - BETTYCROCKER.COM

Orange-Strawberry Salad Recipe - BettyCrocker.com image

A colorful salad, indeed! Lovely as part of a brunch buffet or terrific as a side to grilled poultry or beef.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 teaspoon grated orange peel
1/4 cup orange juice
2 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon vegetable oil
1/2 teaspoon ground mustard
1/4 teaspoon salt
3 oranges, peeled, sliced
1 cup sliced fresh strawberries
6 cups salad greens

Steps:

In tightly covered container, shake all dressing ingredients.
Serve oranges and strawberries on salad greens. Serve with dressing.

Nutrition Facts : Calories 100 , CarbohydrateContent 17 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 115 mg, SugarContent 13 g, TransFatContent 0 g

STRAWBERRY-ORANGE SALAD RECIPE | MYRECIPES

Strawberry-Orange Salad Recipe | MyRecipes image

You can make this festive fruit salad several hours in advance--but don't store it too long or the berries will soften and lose a bit of their bright flavor.

Provided by Russ Parsons

Yield Makes 8 servings

Number Of Ingredients 4

Ingredients

¾ cup sugar
¼ cup thinly sliced fresh basil leaves
2 pounds strawberries
4 navel oranges

Steps:

Bring 1 1/2 cups water and sugar to a boil. Cook just until clear, 2 to 3 minutes. Let syrup cool very briefly, then add 1/4 cup thinly sliced fresh basil leaves. Set aside to steep and cool.
Rinse and hull strawberries and cut them into quarters (or sixths if very large).
With a small, sharp knife, cut ends off oranges. Set 1 orange cut side down on a cutting board. Following its curve with the knife, slice off peel and white pith. Holding orange over a bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into bowl. Squeeze juice from membranes into bowl and discard membranes. Repeat with remaining oranges.
Add strawberries to oranges and pour basil syrup over fruit. Refrigerate at least 30 minutes before serving.

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