Time 35m Yield 6 Number Of Ingredients 11 Steps:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside. To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.
Time 20m Yield 10 servings (1 cup each). Number Of Ingredients 11 Steps:
In a small bowl, whisk the first six ingredients until blended. In a large bowl, combine remaining ingredients. Drizzle with dressing; toss lightly to coat.
Yield 10-15 servings Number Of Ingredients 1 Steps:
Cut up Romaine lettuce into bite size pieces. Drain the mandarin oranges before spreading on top of the Romaine lettuce. Top with oven toasted almonds. Pour the honey mustard salad dressing over the greens and serve immediately.
Time 20m Number Of Ingredients 14 Steps:
Roast the almonds in a small frying pan over medium heat. Stir often until the nuts begin to brown, about 2 - 3 minutes. Watch them closely because they will char easily. Sprinkle with sugar if you wish. Cut the romaine lettuce into bite sized pieces and add to the salad bowl. Add the celery, onions, oranges and almonds. To make the salad dressing, combine all of the salad dressing ingredients in the jar. Shake well. The dressing can be stored in the refrigerator for future use. Serve the salad with the dressing.
Time 50m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using. For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely. In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.
Time 20m Yield 1 cup, 10 serving(s) Number Of Ingredients 11 Steps:
In a small bowl, whisk the first six ingredients until blended. In a large bowl, combine remaining ingredients. Drizzle with dressing; toss lightly to coat.
Time 15m Yield 6 servings. Number Of Ingredients 9 Steps:
In a small bowl, whisk the first six ingredients. In a large bowl, combine romaine and onion. Drizzle with dressing; toss to coat. Top with mandarin oranges. Serve immediately.
Time 20m Yield 6 Number Of Ingredients 14 Steps:
In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart. In tightly covered container, shake all dressing ingredients. Refrigerate until serving time. In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.
Time 20m Yield 1 salad, 4 serving(s) Number Of Ingredients 12 Steps:
To Caramelize Almonds: Put almonds in a small skillet or saucepan. Sprinkle with sugar. Heat, stirring constantly, until light brown. Put almonds on waxed paper to cool. For Dressing: Whisk all ingredients together until well mixed. For Salad: Mix all salad ingredients, caramelized almonds and dressing.
Yield 8 Number Of Ingredients 8 Steps:
In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend. Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.
