Best Orange Walnut Salad Paula Deen Recipes

ORANGE WALNUT SALAD (PAULA DEEN)

Orange Walnut Salad (Paula Deen) image

This is as pretty as it is easy. The sweet and sour salad dressing would be delicious on a variety of other salads as well. Paula Deen made this on Food Network and it looked so delicious I had to try it right away! This recipe is large enough for a big dinner party, but don't be afraid to rescale for a smaller group.

Provided by SharleneW

Categories Citrus

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

3 heads bibb lettuce, cleaned and torn into bite-size pieces
1 1/2 lbs fresh spinach, cleaned and torn into bite size pieces
3 oranges, peeled, sectioned, and seeded
3/4 medium red onion, sliced and separated into rings
3/4 cup walnuts, coarsely chopped (I used pecan halves)
3 teaspoons butter
1 1/2 cups vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons celery seeds
1 1/2 teaspoons dry mustard
2 1/2 teaspoons paprika
1 1/2 teaspoons grated onions

Steps:

In large salad bowl, combine lettuce, spinach, oranges and onion.
Melt butter and sauté walnuts until lightly browned (this will just take 2 or 3 minutes).
Sprinkle over lettuce mixture.
To make dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator.
Shake again before serving.
Hint: To cut oranges so there is no membrane--cut peel and outer membrane off with paring knife.
Cut orange in half across segments.
Slip knife around and free each segment from membrane.

CITRUS WALNUT SALAD

Citrus Walnut Salad image

I created this salad as a nice fresh side to a light summer meal. Easy to change or customize for different tastes. You can plate the salad individually for a nice presentation.

Provided by dana_shmana

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup chopped walnuts
2 large oranges, zested
1 pink grapefruit
1 (5 ounce) bag mixed salad greens
½ cup crumbled feta cheese
2 tablespoons pomegranate juice, or more as needed
2 tablespoons white sugar
1 teaspoon dried parsley
½ teaspoon salt
½ cup vegetable oil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
Drizzle dressing over salad.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.7 g, Cholesterol 16.7 mg, Fat 41 g, Fiber 5 g, Protein 6.9 g, SaturatedFat 8 g, Sodium 510.1 mg, Sugar 22.8 g

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

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette image

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 20m

Yield 6

Number Of Ingredients 13

Ingredients

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

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.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g

CRANBERRY ORANGE NUT SALAD (GRANDMA'S)

Cranberry Orange Nut Salad (Grandma's) image

When my grandma was still cooking Thanksgiving dinner I always remember this, so I've picked up the ball and now I'm the one making it. Even people who don't normally want cranberry love this. I use the old fashioned metal, clamp to the edge of the counter, type of grinder to grind the cranberries, but you can use something else, perhaps a food processor. However, I do not recommend using a food processor or other type of chopper for the nuts, or celery as the quality and texture is better when they are hand chopped. When you use the orange peel (zest) make sure you are only using the orange part of the peel, and not any of the white (it's very bitter). When the cranberries are in season around Thanksgiving, I usually buy a couple of extra bags and freeze them so that I can make this anytime of year. This is great for brunches, luncheons, or in the summer, to take along to potlucks or picnics as well, it's so refreshing. You could also add a nice white wine (maybe about 1/2 cup).

Provided by Yrhaven aka Condime

Categories Sauces

Time P1D

Yield 6-10 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cranberries (1 12 oz package)
1 (3 ounce) package lemon Jell-O gelatin
1 orange (peel, pulp, juice, but no white from peel)
1 1/2 cups sugar
1 cup chopped celery
1 cup chopped pecans (walnuts work well too)
1/4-1/2 cup white wine, Zinfandel (or a nice fruity German Wine) (optional)

Steps:

Wash, then grind the cranberries.
Wash, zest & juice the orange, using as much pulp as you can gather (but remember, no white from the peel).
Chop the celery.
Mix cranberries, orange parts, sugar & celery, (add half of the wine now if you're using it).
Refrigerate covered, overnight if possible (it is really not as good if you don't).
The next day:.
Chop the nuts.
Make lemon Jello according to package directions, but only use 1/2 of the water that the package calls for, let partially set.
Add cranberry mixture from previous day & nuts.
If you are using wine, add the rest of it now.
Transfer into appropriate serving bowl, I prefer pretty glass or crystal, especially for the holidays, (I usually use a pretty glass bowl that has a lid).
Refrigerate covered (minimum of 2 hours or so) or until set.
I often double this recipe, when I do this, I use 1 package of lemon Jello, & 1 package of orange Jello, or 2 packages of one or the other, and 2- 12 oz packages of cranberries, not quite doubling the rest of the ingredients.
And finally, say a quick thanks & smile up at heaven to my Grandma Thelma, who passed away this year.