TANGERINE SALAD RECIPES

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DANDELION SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Dandelion Salad Recipe: How to Make It - Taste of Home image

This is one my favorite salads and it is so healthy for you! Guests will be surprised at how wonderful it tastes. —Frances Sheridan Goulart, Weston, Connecticut

Provided by Taste of Home

Categories     Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 2 servings.

Number Of Ingredients 7

1 tablespoon canola oil
1 teaspoon lemon juice
2 cups torn dandelion greens or arugula
2 green onions or 1 medium leek (white portion only), thinly sliced
2 hard-boiled large eggs, sliced
1/2 cup grapefruit or tangerine sections
Dandelion blossoms, optional

Steps:

  • In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion greens and onions. Drizzle with dressing; toss to coat., Arrange eggs and grapefruit sections over greens. If desired, top with dandelion blossoms.

Nutrition Facts : Calories 166 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 212mg cholesterol, SodiumContent 67mg sodium, CarbohydrateContent 8g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 7g protein. Diabetic Exchanges 1-1/2 fat

WILD RICE, FARRO, AND TANGERINE SALAD RECIPE | EPICURIOUS



Wild Rice, Farro, and Tangerine Salad Recipe | Epicurious image

Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.

Provided by Joseph Lenn

Yield Makes 8 servings

Number Of Ingredients 9

4 sprigs thyme, divided
4 cups low-sodium vegetable broth, divided
Kosher salt
1 cup wild rice
1 cup farro
4 tangerines or 2 oranges
1/4 cup vegetable oil
Freshly ground black pepper
4 scallions, green parts only, thinly sliced

Steps:

  • Bring 2 thyme sprigs, 2 cups broth, and 1 cup water to a boil in a medium saucepan. Add a pinch of salt, then rice; reduce heat to medium-low and cover. Cook until liquid is absorbed and rice is tender, 40–45 minutes. Remove thyme and let cool. Drain, if needed.
  • Meanwhile, cook farro in another medium saucepan, using remaining 2 thyme sprigs, 2 cups broth, and 1 1/2 cups water and cooking 35–40 minutes.
  • Using a sharp knife, cut all peel and white pith from tangerines; discard. Working over a large bowl, cut between membranes to release segments, placing segments in a small bowl. Squeeze juice from membranes into large bowl (you should have about 1/2 cup juice); discard membranes.
  • Whisk oil into tangerine juice in large bowl; season with salt and pepper. Add tangerine segments, wild rice, farro, and scallions and toss gently to coat; season with more tangerine juice, if desired.

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