Whisk together orange juice, rum, honey and mustard
Dissolve Jell-O in hot water and add reserved orange liquid; stir in sherbet and chill until thickened.
Add orange pieces and chill until congealed; cut into squares.
To serve, place Orange Salad squares on lettuce leaves in individual salad plates; top each with a spoonful of Cool Whip and garnish with a mint leaf.
Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.
Heat walnut oil in a large frying pan. Cook walnuts over medium heat for 1 min, until lightly toasted. Drain on paper towels.
Toss warm nuts with watercress, wild arugula and orange segments.
Whisk balsamic vinegar into remaining walnut oil in pan. Drizzle over salad just before serving.
oranges and put the orange zest in a large, shallow
Spread cauliflower, red, yellow and orange peppers and asparagus onto prepared
Melt butter in a large skillet on medium-high heat. Cook chicken until well browned and tender.
For the dressing, whisk all ingredients in a medium bowl. Season.
Place chicken in large bowl with fennel, olives, onion, orange, arugula and dressing. Toss gently to combine.
mix together the corn, chopped arugula, bacon, and onions. In a
Place the fennel and orange in a large bowl. Drizzle with olive oil and vinegar; sprinkle with poppyseeds and salt. Chill and serve over a bed of arugula.
Using a sharp knife, peel the oranges, removing the bitter white pith; slice crosswise 1/4 inch thick.
In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the fennel, scallions and arugula and toss.
Add the oranges. Season with salt and pepper and serve.
large bowl with the arugula.
Dressing...
In
ear and toss in a salad bowl with the juice of
Salad Directions:
Cut Pepper in
First, make salad dressing; you can do this
Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.
Cook the bacon according to directions (I prefer Morningstar brand cooked around 3 minutes, nice and crispy). Crumble.
Mix the arugula, tomatoes, and crumbled bacon.
Once the bread is toasted, tear it into bite sized pieces and mix in the salad.
Serve alone or with your favorite light buttermilk salad dressing. Enjoy!
Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
ake one large bowl of salad or make individual salads.
Heat orange juice.
Stir in Jell-O until dissolved.
Beat in orange sherbet until well blended.
Add orange slices; mix until well coated.
Pour into mold.
Chill 2 hours until set.
Double the recipe to fill a Bundt pan.
To make dressing, in jar with tight-fitting lid, combine vinegar, oil, honey, mustard, garlic, salt and pepper. Shake until well mixed.
In salad bowl, toss together arugula, pepperoni, cheese and pecans. Drizzle with dressing.