Best Orange Strawberry Salad Recipes

MANDARIN ORANGE STRAWBERRY SPINACH SALAD

Steps:

• 1. Mix celery, parsley, and onions. Refrigerate.
• 2. Drain mandarin oranges and put them in the refrigerator. (You can keep some of the juice to add to the dressing also if you wish.)
• 3. Wash and dry strawberries. Slice and refrigerate.
• 4. DRESSING: Mix ingredients thoroughly and refrigerate. (The dressing will keep for several days.) Shake well before adding to the salad.
• 5. GARNISH: To caramelize almonds, put sugar and almonds in a frying pan on medium heat and stir constantly until almonds are lightly browned. Place them on a piece of wax paper to cool.
• 6. SERVE: Place spinach in a bowl. Add the celery mixture, mandarin oranges, strawberries, and almonds. and dressing. Toss and Serve!
• 7. Place salad on a plate and drizzle with dressing.

STRAWBERRY-ORANGE SPINACH SALAD

Steps:

• On salad plates, arrange the spinach, strawberries, oranges and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salads; serve immediately.

STRAWBERRY ORANGE PECAN TOSSED SALAD

Steps:

• For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper sauce until blended. Cover and refrigerate., In a large heavy skillet, melt sugar over medium-low heat without stirring until golden brown, about 30 minutes. Add pecans and butter; stir constantly until butter is melted and pecans are coated. Remove from the heat. Pour onto a foil-lined baking sheet; cool completely. Break pecans apart if necessary., In a salad bowl, combine the spinach, romaine, oranges, celery, strawberries and onions. Just before serving, drizzle with dressing; toss to coat. Top with sugared pecans.

STRAWBERRY SPINACH PASTA SALAD WITH ORANGE POPPY SEED DRESSING RECIPE - (4/5)

Steps:

• Instructions 1.Combine all dressing ingredients in a jar, cover, and shake well. Set aside. 2.Combine penne, spinach, strawberries, pineapple, cranberries, and cashews in a large bowl and toss with the prepared dressing. 3.Serve immediately or cover and chill for 1 hour before serving.

STRAWBERRY, ORANGE & ALMOND CHICKEN SALAD

Steps:

• Toss romaine in large bowl with chicken, orange, strawberries, and onion.
• Sprinkle with toasted almonds and drizzle with poppyseed dressing.
• Variation: For a beautiful presentation, layer the ingredients in a clear glass bowl.

ORANGE, STRAWBERRY AND KIWI SALAD (WW)

Steps:

• In a nonmetallic bowl, combine orange juice and honey. Add the fruits; toss to coat.
• Refrigerate, covered, until chilled, at least 1 hour. Sprinkle with mint before serving.

STRAWBERRY-ORANGE CHICKEN SALAD

Steps:

• Divide spinach and lettuce among two salad plates. Arrange the chicken, strawberries and oranges on lettuce. Combine syrup and vinegar; drizzle over salads. Top with nuts if desired.

STRAWBERRY-ORANGE SPINACH SALAD WITH TOASTED WALNUTS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a small bowl, whisk the vinegar, honey, oil, mustard, pepper and salt. In a large bowl, combine the spinach, oranges, strawberries, cucumber, onion and carrot. Pour dressing over salad; toss to coat. Sprinkle with walnuts and bacon. Serve immediately.

STRAWBERRY-ORANGE SPINACH SALAD WITH YOGURT DRESSING

Steps:

• In a large bowl, combine the spinach, strawberries and mandarin oranges. In a small bowl, whisk together the oil and vinegar. Whisk in yogurt., Divide spinach mixture among six salad plates. Top each serving with dressing and almonds.

STRAWBERRY AND HAZELNUT SALAD WITH ORANGE BLOSSOM DRESSING

Steps:

• Cover the raisins with hot water in a small bowl and let stand until plump, about 10 minutes. Drain and set aside.
• Meanwhile, toast the hazelnuts in a large pan over medium-high heat, shaking the pan frequently, until the skins begin to fall off and the nuts are toasted, 5 to 7 minutes. Transfer to a cutting board and coarsely chop. Set aside.
• Mix the white wine vinegar, orange blossom water, honey and 1/4 teaspoon salt in a large bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Add the strawberries, figs, apricots, spring mix, hazelnuts, raisins and 1/2 teaspoon salt to the bowl and toss until well combined. Serve immediately.

STRAWBERRY AND ORANGE CHICKEN SALAD

Steps:

• Divide spinach & lettuce between 2 salad plates, then arrange the chicken, strawberries & oranges on the lettuce.
• In a small bowl, whisk together the syrup & vinegar, then drizzle it over the salads, before topping with the nuts, if used.

SPINACH, ORANGE & STRAWBERRY SALAD

Steps:

• To prepare dressing, place salt, pepper, mustard and a few drops of oil into a bowl and whisk until smooth.
• Gradully add vinegar, oil, and orange concentrating - whisk until smooth.
• Put all salad ingredients in salad bowl and toss with dressing.
• Serve with blue cheese sprinkles.

SPINACH AND STRAWBERRY SALAD WITH ORANGE POPPY SEED DRESSING RECIPE

Steps:

• For dressing, whisk yogurt, orange juice, poppy seeds and honey together in a small bowl. For salad, place spinach leaves in a bowl. Top with strawberries and toss with dressing and serve. Tip: Let it sit for a bit in fridge before serving to let the flavors meld.

STRAWBERRY-ORANGE PASTA SALAD

Steps:

• 1. Cook pasta as directed on package, omit salt. Drain. Cool
• 2. Mix dressing and mayo in medium bowl. Add to pasta and onions; toss to coat.
• 3. Gently stir in fruit. Refrigerate for 1 hour.
• 4. NOTE: If wishing to prepare more than 1 hour in advance, combine dressing, mayo, cooked pasta and onions in large bowl. Combine oranges and strawberries in separate bowl. Refrigerate up to 8 hours. Add fruit to pasta mixture up to 1 hour before serving. Keep refrigerated.

SPINACH, MANDARIN ORANGE, STRAWBERRY, RED ONION SALAD

Steps:

• 1. Wash and drain spinach and take off large stems. Put in large bowl.
• 2. Wash and drain strawberries and cut into quarters. Put into bowl.
• 3. Slice red onion thinly and put into bowl. I use whole onion but if you want, you can use half.
• 4. Drain mandarin oranges and put into bowl.
• 5. Just before serving, pour bottle of dressing and mix ingredients. I use whole bottle, but you can use it to taste. Its best to finish off the salad because the spinach gets soggy if leftover.

STRAWBERRY, MANDARIN ORANGE, AVOCADO SALAD

Steps:

• Combine the olive oil, vinegar, sugar, hot sauce, salt, pepper, and cinnamon in a jar. Shake well and refrigerate for 2 hours. Combine the romaine, oranges, strawberries, onion, pecans, and avocado in a large bowl. Toss with half the dressing; toss well. Serve with the remaining dressing.

STRAWBERRY, FENNEL, AND ORANGE SALAD

Steps:

• Zest one orange, and reserve zest (2 teaspoons). Cut peel and pith away from both oranges. Use a paring knife to cut out the segments, letting them fall into a bowl, along with the juice.
• Add strawberries, sliced fennel, orange zest, and fennel fronds to the bowl of orange segments and toss together gently. Stir in the lemon juice and olive oil, and season with salt and pepper. Add lettuce, toss, and serve.

STRAWBERRY, CLEMENTINE ORANGE, AND BACON SALAD

Steps:

• Place the lettuce in a large bowl. Reserve l cup of sliced strawberries for dressing. Add remaining stawberries and orange segments to lettuce. Set aside. Place l cup sliced strawberries, water, olive oil, red wine vinegar, Dijon mustard, pepper and salt in a blender. Blend until smooth. Stir in chives. Pour dressing over lettuce and toss gently. Divide the salad on individual salad plates, Sprinkle with crumbled bacon and pecans. Serve immediately.

STRAWBERRY ORANGE SALAD WITH CARDAMOM SYRUP

Steps:

• To prepare the syrup: Lightly crush the cardamom pods with a mortar and pestle or the back of a knife. Not too small as they will be strained from the syrup.
• Place water, sugar and cardamom in a small saucepan. Heat on medium for 2 or 3 minutes until the sugar is melted and the cardamom begins to infuse the simple syrup. You should not have any bubbling and the syrup should be translucent. Remove from heat and set aside.
• To prepare the salad: Wash and hull the strawberries. Halve or quarter the berries and place in bowl.
• Take the oranges and trim the tops so they will sit nicely on your cutting board. Trim down the side of the orange with a knife to remove the peel and all visible pith (white part. You are trying to keep as much of the orange flesh on the fruit. Split the orange in half and trim out white in the center. Cut orange halves into 4 to 6 segments depending on the size of the fruit. Place oranges in the bowl with the strawberries.
• Pour the syrup over the fruit salad and stir.
• Chill for a minimum of 30 minutes. If you are chilling longer, periodically mix to make sure all the fruit is in good contact with the syrup.
• Serve.

STRAWBERRY-ORANGE PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt; drain. Cool.
• Mix dressing and mayo until blended. Add pasta and onions; toss to coat. Gently stir in fruit.
• Refrigerate 1 hour.