our hands.
Prepare the salad.
Cut off each end
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.
Mix everything together, except for the oranges and olives. Arrange the orange slices on a platter.
Add the olives and salad dressing.
Place the orange segments in a large non-reactive bowl and stir in onions. Set aside.
In a small skillet, heat the olive oil on medium.
Add the cumin seeds and cook until the cumin seeds pop slightly and a lovely fragrance emits from the pan. Lower the heat if the seeds appear to be cooking too quickly.
Add vinegar to the pan and swirl to mix. Season with salt and pepper and toss all over the citrus and greens.
When plating, add mint and pistachios to the tops of each portion.
First, make salad dressing; you can do this
In a bowl, combine oranges, olive oil, and salt and pepper to taste.
Marinate at room temperature for about 30 minutes.
Place a lettuce leaf in the center of each serving plate, fill with salad mixture and garnish with parsley.
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.
ork in pan.
Make salad; Line crispy tortillas with romaine
Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
Dissolve gelatin in boiling liquid.
Immediately add orange sherbet and stir until melted.
Add oranges.
Pour into 1 1/2 quart ring mold.
Chill until firm.
Unmold and fill center with Ambrosia Fruit Salad (recipe follows).
Serves 10 to 12.
Combine cabbage, orange segments, pepper and ham in a large bowl.
Whisk orange juice and mustard in a small bowl. Whisk in oil and season to taste.
Pour dressing over salad. Add walnuts and toss to coat. Serve.
In a medium-sized pot, combine sugar, flour and salt; slowly whisk in evaporated milk (the little can), orange juice and egg.
Cook over medium heat, whisking constantly, just until dressing just comes to a boil and begins to thicken.
Remove from heat and pour into a covered jar.
Refrigerate until cool.
Ideal served on a salad made with cooked chicken and tinned mandarin orange slices.
eat eggs; stir in marmalade, orange rind and mandarin segments, if
Preheat a grill pan or large skillet on medium-high heat. Toss calamari rings with olive oil. Cook on grill for 1-2 mins each side. Transfer to a large bowl.
While calamari is still warm, add baby greens, orange segments, red onion, artichokes, cucumber and mint leaves; toss well.
For the dressing, whisk all ingredients in a small bowl. Pour over salad and toss to combine. Serve.
et.
To serve, combine orange segments with berries and mint
00b0F.
Combine the tamarind, orange juice, oil and sugar in
Dissolve jello in hot
water;
add
cranberry
and beat until smooth.
Add orange
juice.
Chill until slightly thickened.
Add celery and apple.
Pour in 9 x 13-inch pan or mold. Half a recipe would fill an 8 x 8-inch pan.
Serves 10 to 12.
Mix dry jello into Cool Whip.
Add cottage cheese and drained oranges (do not use juice).
Chill until set.
Use as salad or dessert.
I always doubled recipe as my family loves it.