Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 2 large Naval oranges 4 Cup(s) Cooked grains, such as brown rice, barley or kamut 1 Tablespoon(s) Grated orange zest 1/3 Cup(s) Fresh parsley, minced and tightly packed 1 Cup(s) Carrots, shredded 1/2 Cup(s) Celelry, finely chopped 1/3 Cup(s) Raisins or currants 2 Tablespoon(s) Safflower or canola oil 1 Tablespoon(s) Wine vinegar 3 Tablespoon(s) Lemon juice, fresh squeezed 1/2 Teaspoon(s) Sea salt or to taste Directions: Grate 1 tablespoon zest from oranges (grate with gentle pressure to remove only the colored part). Set zest aside. Peel oranges and separate into sections. Set aside about 8 sections for garnish and coarsely chop remainder. Combine grains, orange zest, chopped oranges, parsley, carrots, celery and raisins in large bowl. For dressing, combine oils, vinegar, lemon juice, salt and pepper to taste in food processor or jar. Pulse briefly or shake well to blend. Pour dressing over grain mixture and toss until thoroughly blended. Taste and add more salt or lemon juice, if needed, to perk up flavors. Serve on a bed of lettuce leaves and garnish with reserved orange sections.
Check some related videos Similar recipes: Sizzling goat cheese salad On a serving platter arrange greens, olives, tomatoes, and green onions. Cover and chill. For dressing, in a screw top jar combine salad oil, vinegar, 2 tablespoons of water, walnut or salad oil, and mustard. Cover and shake until well combined. I Salad veronique Completely dissolve gelatin and salt in boiling water; stir in tarragon. Add cold water and lemon juice. Chill until slightly thickened. Stir in the remaining ingredients. Spoon into 3 individual plastic containers (for brown bagging) or se Orange jello salad 1. In a large bowl, combine water and jello. Stir till dissolved. 2. Add orange sherbert, mix till most lumps are gone. 3. Add drained oranges. 4. Whip cream until fairly stiff, fold into orange mixture. 5. Chill until mostly solid. Mixed salad Wash salad and mix in a salad mixer. Add all ingredients. Add oil and vinegar according to taste. Enjoy while fresh. Cool and citrus ice cream pie Soften the frozen dairy dessert. Stir in the thawed orange juice concentrate and mix well. Add the lemonade crystals and mix well again. Pour into the two graham cracker crusts. Freeze and serve frozen. ONE STEP FURTHER: Most of the fat and sugar in t Cooked dressing for frozen fruit salad Blend eggs, sugar and flour in double boiler. Gradually add juice, cook until thickened then cool. top salad with this and then put a little whipped cream on top of this. Recipe by: Mary McKinnon Spicy asian-styla pasta salad Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl. Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Seaso Whole grain cocoa angel food cake Preheat the oven to 350F. Sift the flour, cocoa, and 1/4 cup of the sugar 5 times. Set aside. Sift the remaining 1 cup sugar into a separate bowl. Set aside. Beat the egg whites until foamy. Add the cream of tarter and beat until the egg whites form stiff Hot spinach salad In a 3 quart serving bowl, combine spinach, eggs, and radishes. Cover and refrigerate. Immediately before serving time, place bacon in an 8-inch skillet. Cook over medium-high heat for 6 minutes or until crisp, stirring often. Remove bacon with a Jicama and red pepper salad 1. Dice the vegetables to equal sizes (1/4 inch or so?) 2. Wisk together the other ingredients and pour dressing over vegetables. 3. Marinate for 2 hours before serving. Newfoundland potato salad Add cooked peas or other vegetables to mashed potatoes. Add mayonnaise, and chill. Served in mounds. Baked chicken salad from oster kitchen center Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set Jerk chicken with cool romaine salad Pound chicken breasts to an even 1/2 inch thickness. Lightly rub jerk seasoning on both sides of chicken breasts. Refrigerate in an airtight container for at least 1 hour. Lightly coat a large nonstick skillet with cooking spray, and heat over medium-hi Green bean salad with fresh tomato chutney Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can be made 1 day ahead. Wrap in paper towels and store in resealable plastic bags; refrigerate.) C hop toma Peruvian potato salad Wash then cook potatoes in boiling water about 30 minutes, or just until tender. Drain peel, then cut into 1/4"-thick slivers; cool, refrigerate. ABOUT 1/2 HOUR BEFORE SERVING: Shell eggs; cut in half, then remove yolks, chop whites an Tossed bean salad Blanch beans in boiling water 2 minutes. Drain and rinse under cold water. Chop egg white and mix together with the lemon juice, oil, shallots and cayenne. Spoon dressing over beans, toss and garnish with dill. Food Exchange per serving: 2 VE Seared scalloops with braised fennel and fennel-apple salad Heat 1 T oil in large skillet over high heat. Add quartered fennel, cut sides down, and cook until brown, about 2 minutes per side. Reduce heat to medium. Add broth; cover and cook until fennel is tender, about 15 minutes. Season with salt and pepper. White bean salad Shake parsley, oil, lemon juice, pepper, and salt in tightly covered container. Toss parsley mixture with onions, bell pepper, and beans in medium glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. Stir in walnuts. Se California chef's salad Mix the vinegar and mustard together until smooth. Add the water and oil and whisk. Season with salt and pepper. Assemble other ingredients on a plate like the spokes of a wheel. Drizzle the dressing over the salad. Contributor: Low Carb cookbook Absolutely delicious fruit salad Measure pineapple juice and chunky fruit juice to equal 1 1/2 cup and add to pudding mix. Cook over medium heat, stirring constantly until thick. Cool slightly. Pour over fruit and refrigerate. This can be made a day ahead; bananas will not turn b Cranberry salad #2 Cook cranberries, water and sugar until cranberries pop open. Remove from heat and add marshmallows. Stir until melted. Add jello. Set aside to cool. Add apples, celery and pecans. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d &a Greek potato salad with dried tomatoes In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you prepare dr Rice, orange and pecan salad Toss all ingredients together. Serve at room temperature. Nancy's egg salad Contributor: Nancy's ingredients All-apple salad with florida dressing 1 x Tangelo, juice of 6 x Different kinds of apples Note: Try Red and Golden Delicious, Granny Smith, Rome Beauty, MacIntosh and Winesap apples. Core and dice apples. mix yogurt and juices and pour over apples. Chill and serve. Makes 4 Linguine tuna salad * Thaw peas before using in this salad. ~-------------------------------------------------------------------------- Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Seso Zucchini fiesta salad * Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in 3/4-inch cubes. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, com Wienerschnitzel with warm potato salad 1. Wash the potatoes, put in salted water with a sprig of rosemary and 1/2 bulb of garlicup Cook until tender. Let them cool, then slice. 2. Pound the veal pieces until very thin. (Use plastic wrap on top and bottom of veal.) 3. Mix together the eggs and Lemon lime jello salad Dissolve jello and applesauce over low heat, cool. Add celery, nuts, cherries and beverage. Chill until syrupy. Chill Pet milk in ice trays until ice forms. Whip milk, add lemon juice and add to first mixture. Add a few drops of green food colorin Black bean and rice salad (vegan) Leftover black beans and rice combine to make a great lowfat, low cholesterol salad. Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves. N Chicken salad with grapes and walnuts Toss together all ingredients in a large bowl until combined well. Contributor: Gourmet June 2003 p 166 Potato salad with smoked turkey and artichoke hearts 1. Place the potatoes in a steamer basket, set over boiling water, cover and steam 20 to 25 minutes, or until tender. Cool, peel and slice the potatoes; place in a large bowl. 2. Place the garlic in a food processor and chop finely. Add the lemon juice, Curried shrimp and macaroni salad Mix the curry powder into the mayonnaise. Put the remaining ingredients in a large bowl. Dress with the curried mayonnaise. Chill 1-2 hours. NOTES: * A cold pasta dish -- This salad is quick and easy. It's best if made several hours Skinny macaroni salad combine all ingred excpt pasta in glass bowl. Cover & let stand at room temp. for 1 hour. Just before serving fold in the pasta. Ritzy beef salad Toss together lightly in a bowl the beef, onions, pickles, and chives. In a small mixing bowl combine mustard, vinegar, oil, and salt and pepper. Mix well, then toss with beef mixture. Refrigerate until ready to serve. Serve on bed of lettuce with Green salad with apple dressing and camembert toasts Whisk vinegar and oil in large bowl to blend. Season with salt and pepper. Stir in apple. Let apple marinate at roo m temperature 30 minutes, stirring occasionally. Spread Camembert cheese evenly over toasts, dividing equally. Add greens to apple dressing Fresh tuna & red potato salad Heat 1-Inch water (salted if desired) to boiling in a 2-quart saucepan. Add the potatoes and cover. Heat until boiling then reduce the heat until simmering and simmer the potatoes 30 to 35 minutes or until they are tender, then drain and cool Salata laktuka - polish wilted leaf lettuce salad Wash lettuce thoroughly, dry and cut coarsely. Add shallots or onions, sugar, salt and pepper. Fry bacon until golden brown. Dice it and add to the lettuce. Into 2 Tb hot bacon fat, add the vinegar and water and bring to a boil. Pour over lettuce, Potato salad with bratwursts PUT POTATOES IN 3-QUART POT. Cover with water. Add salt and tarragon. Add fresh bratwursts, if using. Bring to boil. Boil, uncovered, until potatoes are almost tender but still with some firmness. Add onions, peas and carrots. Cook 1 minute lon Oriental turkey salad Slice turkey breast and bell pepper into strips. Slice pea pods lengthwise. Slice carrot diagonally. Chop onion. Mix salad dressing, soy sauce, and ginger in large bowl. Add remaining ingredients; chill. Serve on lettuce-covered platter. MM by Sylvia Stei Red potato summer salad COOK potatoes in boiling water 10 to 12 min. or until fork tender. Drain. TOSS potatoes, onion, tomatoes, bacon bits and basil in large bowl. MIX remaining ingredients. Pour over potato mixture; toss lightly. Refrigerate until ready to serve. **Can also a Brown rice salad In a heavy casserole, heat the oil over moderate heat. Add the rice and saute for about 5 minutes or until the rice begins to darken; stir often. Stir in the vegetable stock, cover the pan and reduce the heat to low. Simmer until the liquid is Curried floret salad In a large bowl, combine the broccoli, cauliflower and cranberries. In a small bowl, whisk the oil, vinegar, brown sugar, chives, curry powder, soy sauce and garlic. Whisk in mayonnaise until blended. Pour over broccoli mixture and toss to coat. Cover Italian white bean salad Combine all ingredients and toss well. Refrigerate for several hours before serving. Quick corn salad In a large bowl, combined vegetables. Stir in dressing. Cover and refrigerate until served. Over time the different flavors will blend, good immediately and even better a few hours later. Never had any left the next day, but would probably be ok. Italian chopped salad Whisk first 4 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. Place remaining ingredients in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Contributor: Bon Appetit September 1997 Baked new potato salad with peanuts and mustard dressing 1. Put the peanuts in a small baking pan and toast in a preheated 350-degree F oven 5 minutes, or until the skins start to crack. Cool slightly. Rub in a kitchen towel to remove the skins; chop coarsely. 2. Cut the potatoes into quarters and Tangy mashed potato salad Cook potatoes in boiling water until just cooked through. In a medium bowl, whisk together the yogurt, mayonnaise, dill, vinegar, pepper and 1/2 teaspoon salt. Pour the dressing over the potatoes and toss thoroughly. (The salad can be prepared Valentine's day salad In a medium saucepan over high heat, bring water to a boil and add gelatin. After gelatin has dissolved, add strawberries, bananas and pineapple, mix well; remove from heat. Spoon mixture into individual heart molds or a 9x13 inch baking dish; chill until Fiesta corn salad Combine all ingredients; chill several hours before serving. If planning to store this salad for any length of time, omit the cucumber, as it will become watery. Instead, substitute more tomato and celery for the cucumber.