Best Mixed Greens With Orange Sherry Vinegar Dressing Recipes

MIXED GREEN SALAD WITH ORANGE DRESSING RECIPE BY TASTY

Steps:

• Segment the oranges: Cut off the tops and bottoms of the oranges so they sit flat on a cutting board. Use a knife to remove the rind of the orange, cutting carefully to remove as little flesh as possible. Use a paring knife to cut between the membranes to remove the orange segments. Transfer to a small bowl. Squeeze the juice from the scraps into a separate bowl.
• Make the dressing: Strain the orange juice into a microwave-safe liquid measuring cup to remove any pulp and seeds. You should have about ¼ cup. Add the lemon juice and sugar. Microwave for 60 seconds, until the sugar dissolves.
• Let cool, then whisk in the olive oil. Season with salt and pepper.
• Assemble the salad: Add the mixed greens to a large bowl. Add the avocado, segmented oranges, red onion, and honey-roasted nuts.
• Just before serving, pour some of the dressing over the salad and toss to coat. Add more dressing to taste.
• Enjoy!

MIXED GREENS WITH ORANGE-GINGER VINAIGRETTE

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. In a large bowl, toss greens with 1/4 cup vinaigrette; transfer to a serving dish. Top with oranges and onion. Serve immediately with remaining vinaigrette.

MIXED GREENS SALAD WITH ORANGE VINAIGRETTE

Steps:

• Make the dressing by blending the orange juice, vinegar, oil, honey, garlic, salt and pepper in a blender until very smooth. Place the greens, blueberries and citrus segments in a large salad bowl. Add dressing to taste and toss until evenly coated. (You will have extra dressing.) Garnish with the nuts and serve immediately.

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Steps:

• Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
• Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

MIXED GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS

Steps:

• Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat.
• Mix in dried cranberries.
• Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
• Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries.
• Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).
• Place greens in large bowl.
• Toss with 2/3 of dressing.
• Divide greens among 6 plates.
• Add orange segments to bowl; toss with remaining dressing.
• Top salads with orange segments and pecans.

MIXED GREENS WITH ORANGE JUICE VINAIGRETTE

Steps:

• In a small bowl, whisk the first six ingredients. Place salad greens in a large bowl. Drizzle with vinaigrette; toss to coat.