Time 20m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large salad bowl, gently toss greens, oranges, onions and sunflower kernels. In a measuring cup, combine the dressing ingredients. Add water to measure 1 cup. Pour into a jar with a tight-fitting lid, shake well. Pour over salad and toss to coat. Serve immediately.
Time 30m Yield 12-14 servings. Number Of Ingredients 16 Steps:
In a 2-cup microwave-safe bowl, combine the first nine ingredients. Microwave, uncovered, on high for 1-2 minutes; stir until sugar is dissolved. Whisk in oil. Cover and refrigerate until serving. , In a salad bowl, combine the greens, strawberries, oranges, onion, almonds and bacon. Drizzle with dressing and gently toss to coat.
Time 40m Yield 22 servings (1 cup each). Number Of Ingredients 15 Steps:
In a large heavy skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. , In a large salad bowl, combine the romaine, grapes, oranges, celery and green onions., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Add pecans; toss to coat.
Time 15m Yield 10-12 servings. Number Of Ingredients 11 Steps:
Drain oranges, reserving 1/4 cup syrup; set oranges aside. In a jar with tight-fitting lid, combine syrup, oil, vinegar, sugar, salt, pepper, basil and savory; shake well. In a salad bowl, toss lettuce, oranges and onion. Add the dressing and toss. Top with almonds; serve immediately.
Time 28m Yield 16 serving(s) Number Of Ingredients 13 Steps:
Shake first 6 dressing ingredients in a jar and refrigerate. Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted. Scrape into metal bowl and cool to room temperature. Break up and store covered at room temperature. Just before serving, put chopped lettuces in a large bowl. Add celery, oranges, onions and almonds. Shake dressing well and pour over salad. Toss to mix and coat.
Time 40m Yield 8 Number Of Ingredients 10 Steps:
In a large bowl, combine the romaine lettuce, oranges and green onions. Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes. Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved. Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.
Time 10m Yield 8 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine the oranges, onions, pecans and pepper; cover and refrigerate for 30 minutes. Just before serving, place the greens in a large salad bowl; top with orange mixture and avocado slices. Drizzle with dressing; toss to coat.
Time 25m Yield 5 Number Of Ingredients 12 Steps:
In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.
Time 20m Yield 10-12 servings. Number Of Ingredients 16 Steps:
In a large salad bowl, combine the lettuces, oranges, green pepper, celery and onion. , In a small bowl, combine oil, honey, mustard, lime zest, paprika, salt and pepper. Drizzle over salad. Add cashews; toss to coat.
Time 40m Yield 8 Number Of Ingredients 14 Steps:
Heat a heavy-bottomed pan over medium heat. Stir the almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside. Whisk the vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss the spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle the toasted almonds over the salad to serve.
Time 5m Yield 8 serving(s) Number Of Ingredients 7 Steps:
In a large bowl tear lettuce into small pieces. Drain oranges and reserve 2 Tbsp of juice. Mix reserved juice, vinegar, onion powder and garlic powder with miracle whip until smooth. Add drained oranges and onions to lettuce. Drizzle miracle whip mixture over all and toss to coat. 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 30m Yield 4-8 serving(s) Number Of Ingredients 13 Steps:
Mix dressing ingredients and let sit over night or at least 3 hours in refrigerator. Toast almonds and sesame seeds in frying pan. Chop salad into bite-size pieces. Slice onion into thin rings. Cut avocado into 1/2 inch cubes. Sprinkle lemon juice on avocado if not serving immediately. Combine all salad ingredients including drained oranges and shrimp. Toss, dress and serve.
Time 4h20m Yield 4 serving(s) Number Of Ingredients 14 Steps:
In a zippered plastic bag (gallon size), combine the chicken and teriyaki sauce. Seal the bag, turn to coat and refrigerate for 1-2 hours to marinate. Drain and throw away the marinade and place chicken cubes into a large skillet that has been sprayed with non-stick spray. Cook chicken for 5-7 minutes over a medium-med. high heat, stirring often until it is cooked through (180 degrees F). Refrigerate chicken until chilled (about 2 more hours). In a large bowl, combine the salad ingredients along with the prepared chicken. In a large jar with a tight lid, combine the dressing ingredients and shake well. Drizzle dressing over the salad and toss salad to coat.
Time 30m Yield 12 serving(s) Number Of Ingredients 16 Steps:
In a 2-cup microwave-safe bowl, combine the first nine ingredients. Microwave, uncovered, on high for 1-1/2 to 2 minutes; stir until sugar is dissolved. Whisk in oil. Cover and refrigerate until serving. In a salad bowl, combine the greens, strawberries, oranges, onion, almonds and bacon. Drizzle with dressing; gently toss.
Time 10m Yield 6 Number Of Ingredients 8 Steps:
Mix salad mix, kale, and sugar together in a large bowl. Add mandarin oranges, strawberries, pecans, and poppy seeds. Top with raspberry vinaigrette and toss to combine. Serve immediately.
