Best Orange And Peanut Salad Recipes

TRICOLORE SALAD WITH ORANGES

Steps:

• Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
• In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
• In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.

MANDARIN ORANGE SALAD WITH PEANUTS

Steps:

• Tear lettuce into bite-sized pieces and combine with oranges and peanuts in a large bowl.
• For dressing: Combine sugar, oil, mustard, slat, vinegar, onion and poppy seeds in a jar. Shake well to blend. Toss the salad with desired amount of dressing.

MANDARIN ORANGE SALAD WITH PEANUT DRESSING

Steps:

• In a small saucepan over medium low heat whisk together the oil, peanut butter, 3 Tablspoons mandarine orange juice, lime juice, tamari sauce, ginger, garlic and sugar.
• Continue to whisk until sugar is dissolved.
• Remove from heat.
• In a large bowl toss together the sliced cucumber, onion, salad greens and orange segments.
• Add the salad dressing and toss well.
• Sprinkle with the peanuts and serve.

TURKEY SALAD WITH ORANGE PEANUT DRESSING

Steps:

• For Orange Peanut Dressing: COMBINE marmalade, peanut butter, salad dressing, sour cream and curry powder in a mixing bowl until well blended.
• For Turkey Salad: ADD carrots, cranberries, turkey and apples to Orange Peanut Dressing in mixing bowl; stir well to combine. At this point salad can be made ahead and held overnight in the refrigerator.
• To serve: FORM a lettuce cup using one or two lettuce leaves; place on salad plate. Fill with 1/2 cup turkey salad. Repeat to make 5 servings.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

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.

ORANGE SALAD

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, cumin, paprika, curry, cinnamon and pepper; shake well. Place oranges and onion in a shallow bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cilantro. Serve with a slotted spoon.

MANDARIN PEANUT RICE SALAD

Steps:

• In a bowl, combine the rice, onions, oranges, peanuts, mayonnaise, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.