For the Vinaigrette:
Place orange juice in a small nonreactive
nto shreds.
Vinaigrette--grate the zest from 1 orange into a
br>Meanwhile, for the sour orange vinaigrette, whisk together the remaining 1
Preheat oven to 325\u00b0.
Toast almonds until light gold in color.
Remove from oven and let cool.
Wash broccoli and cut off flowerets into bite-size pieces.
In a large bowl, combine spinach, broccoli, onions and cooled almond slices.
Lightly toss. Add Mandarin oranges and 1/4 cup Honey-Orange Vinaigrette Dressing and lightly toss again.
Add more dressing if needed. Serve as a side salad or add grilled or fried chicken tenderloins for a meal.
In a small bowl, combine the orange juice, oil, vinegar and orange rind.
Season with the salt and pepper.
Whisk to combine.
In a large bowl, combine the endive, spinach, oranges, strawberries and walnuts.
Toss to mix.
add the vinaigrette and toss gently to mix.
Combine salad greens, onions and desired amount of vinaigrette in a medium sized bowl. Arrange on serving platter and garnish with blue cheese and pecans. Serve immediately.
ORANGE VINAIGRETTE: Combine first 4 ingredients in medium-sized bowl. Gradually whisk in olive oil, then 1/2 cup water. Continue whisking until smoothly blended. Add additional 1/4 cup water if a thinner consistency is desired.
Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
Cook the rice according to the packet instructions and drain.
To make the vinaigrette, combine the orange juice, olive oil, and vinegar in a screw-top jar and shake well. Season to taste with salt and pepper.
In a large serving bowl, combine the rice, the dressing, and remaining ingredients and season to taste with salt and pepper.
In a mixing bowl combne all of the salad ingredients.
Pour vinaigrette over the top and mix lightly.
Serve.
For the vinaigrette:
In a small bowl,
Vinaigrette:
Place a medium sauce
luminum foil.
Whisk blood orange juice, vinegar, mustard, maple syrup
Vinaigrette:.
Combine juice, vinegar, and honey in small bowl; whisk in oil.
Salad:.
Combine salad blend, chicken, celery, bell pepper, cranberries, and almonds in large bowl. Add vinaigrette, toss to evenly coat.
Serve chilled, topped feta cheese crumbles.
Boil Squash and Zucchini for 3 minutes Remove from heat, add to ice bath to stop cooking process.
For the Dressing.
Combine Onions, Garlic, Orange Zest, Orange Juice,Salt, Pepper and agave into a medium mixing bowl or blender. Mix with Apple Cider Vinegar, Ginger and Oliv Oil. Sit aside.
Drain Squash and Zucchini, then add to your favorite Salad Bowl.
Shave carrot into ribbons.
Combine Spring Mixed Greens.
Toss with Salt, pepper and Vinaigrette. Enjoy.
Microwave rice according to package instructions; refrigerate until chilled, about 30 minutes.
Place rice in serving bowl. Add celery, dried cranberries, pecans, green onions, and red onions. Stir in mayonnaise.
Whisk together white balsamic vinegar, olive oil, Dijon mustard, honey, and garlic.
Toss rice salad with vinaigrette. Season with salt and pepper. Refrigerate for at least an hour to allow flavors to blend.
n a blender, combine the orange zest, orange juice, balsamic vinegar, honey
Remove stems from spinach; wash leaves thoroughly and pat dry. Tear leaves into bite size pieces.
Combine spinach, oranges and onion rings; toss with Tangy Orange Vinaigrette Dressing.
Serve immediately to four or six people.
combine cake mix, yogurt, orange peel, orange juice, egg, egg whites, cooking
Combine the parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended. Refrigerate 4 hours for best flavor. Shake gently just before serving.
In a large saucepan combine rice and water. Cook over high heat until mixture boils. Reduce heat to low, cover and cook for 45 to 60 minutes or until rice has absorbed all liquid.
Meanwhile, in a small bowl whisk the orange juice, oil, balsamic vinegar, honey, orange zest and salt. Pour dressing over hot cooked rice and mix well. Cover and chill until cold.
Just before serving stir the spinach leaves, oranges and onion into the rice mixture.