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Butter Lettuce Salad with Oranges and Red Onion Dressing

Butter Lettuce Salad with Oranges and Red Onion Dressing


Ingredients

  • 1/4 cup white wine vinegar
  • 2 teaspoons grated orange peel
  • 1 1/2 teaspoons frozen orange juice concentrate, thawed
  • 1/2 red onion, very thinly sliced
  • 1 head of butter lettuce, leaves coarsely torn (about 8 cups)
  • 2 large oranges, peel and white pith removed, thinly sliced into rounds

Recipe Preparation

  • Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add onion; marinate 30 minutes, stirring often. Divide lettuce among 4 plates. Top with orange slices. Ladle dressing with onion over.

Recipe by Tupelo Grille Whitefish MTReviews Section

Recipe Summary

  • ½ cup vegetable oil
  • ¼ cup cider vinegar
  • ¼ cup white sugar
  • 2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • ½ cup sliced almonds
  • ¼ cup white sugar
  • 1 head red leaf lettuce - rinsed, dried and torn
  • 1 red onion, chopped
  • 1 cup chopped celery
  • 2 (11 ounce) cans mandarin orange segments, drained

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.


Why you’ll love recipe:

  • Tender butter lettuce, crisp radishes and creamy avocado are a wonderful contrast of textures. Chopped chives lend a delicate onion flavor, and the lemon dijon dressing adds a savoriness and makes the flavors pop.
  • There are only (4) ingredients in the salad, and (3) in the dressing. It’s beyond easy to make!
  • This is clean eating at its best. It’s great for Whole30, paleo, keto, vegan, dairy free, gluten free and low FODMAP diets!
  • This salad is simple yet elegant, making it perfect for every day and entertaining.
  • The veggies and dressing may be prepped ahead. For best results, assemble and dress the salad just before serving.

Butter Lettuce Salad with Oranges and Red Onion Dressing - Recipes

The very first time I tried this salad in Toronto what seems a lifetime ago, I couldn't get enough of it. It was so good I had to restrain myself from licking the plate! I've altered the salad slightly over the years by reducing the amount of olive oil the original recipe called for as well as swapping out the canned mandarin orange slices in heavy syrup for fresh ones.

This week the last of the Cutie California Mandarins were on sale at the supermarket. I grabbed a huge carton and some of them found their way into this delicious salad.

1 head buttercrunch lettuce, washed and torn into bite-sized pieces
6 mandarin oranges
1/2 red onion, thinly sliced
3 tbsp crushed candied pecans
1/4 cup balsamic vinegar
1 tbsp olive oil
1 tsp honey
1/2 tsp dried mustard powder
salt and freshly cracked black pepper
1 small avocado


Place the torn lettuce into a large bowl bowl.

Peel 4 mandarins and separate the segments. It's really not necessary to try to remove the membranes as the segments are quite small and it would probably be a pain to do so.

Add the mandarin segments, red onion and pecans to the salad bowl.

Juice the remaining two mandarins and combine the juice with the balsamic vinegar, olive oil, honey and mustard powder in a small bowl. Add salt and pepper to taste.

Cut the avocado in half and remove the pit. Scoop each half out of the peel and dice. Drop the avocado pieces into the dressing. The juice and vinegar will prevent the avocado from discolouring.

When you are ready to serve the salad, empty the avocado pieces and dressing over the salad mixture in the large bowl and toss until everything is evenly combined.


  • 1 head Romaine lettuce
  • 1 purple onion, thinly sliced
  • 11 oz. Mandarin oranges
  • 1/2 cup walnut pieces
  • 1 cup BRIANNAS Real French Vinaigrette Dressing
  1. In large bowl, tear lettuce refrigerate.
  2. Drain and refrigerate Mandarin oranges.
  3. Sauté walnut pieces in a little butter, then salt them and place on paper towel.
  4. Just before serving, toss all ingredients together (don’t forget the onion!) and serve on chilled plates. Enjoy!

COOK TIME: 5 Minutes

PREP TIME: 10 Minutes

  • 1 head Romaine lettuce
  • 1 purple onion, thinly sliced
  • 11 oz. Mandarin oranges
  • 1/2 cup walnut pieces
  • 1 cup BRIANNAS Real French Vinaigrette Dressing
  1. In large bowl, tear lettuce refrigerate.
  2. Drain and refrigerate Mandarin oranges.
  3. Sauté walnut pieces in a little butter, then salt them and place on paper towel.
  4. Just before serving, toss all ingredients together (don’t forget the onion!) and serve on chilled plates. Enjoy!

More Delicious Real French Vinaigrette Recipes

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WHAT IS BUTTER LETTUCE?

  • Butter lettuce, also called Boston, Bibb and Living lettuce, has tender silky leaves with a delicate fresh flavor.
  • Usually sold with its roots still attached, butter lettuce lasts longer in the fridge than other lettuces because it&rsquos essentially still growing.
  • Butter lettuce, with it&rsquos tender leaves, is wonderful in spring and summer salads.


Green Salad with Orange, Avocado, and Red Onion

  • alcohol-free
  • egg-free
  • paleo
  • peanut-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • high-fiber
  • low-sodium
  • red-meat-free
  • dairy-free
  • fish-free
  • vegetarian
  • shellfish-free
  • vegan
  • soy-free
  • wheat-free
  • Calories 233
  • Fat 19.2 g (29.6%)
  • Saturated 2.7 g (13.6%)
  • Carbs 16.0 g (5.3%)
  • Fiber 7.9 g (31.6%)
  • Sugars 6.1 g
  • Protein 3.2 g (6.4%)
  • Sodium 71.9 mg (3.0%)

Ingredients

medium red onion, thinly sliced

Romaine lettuce, chopped and washed

Instructions

Segment the oranges over a small bowl (see how here). Squeeze any remaining juice from the peels and membranes into the bowl.

Strain the orange segments, reserving the juice. In a small bowl, combine one tablespoon of the orange juice with the garlic, vinegar, mustard, and salt. While whisking, pour the olive oil into the bowl in a thin stream, and continue whisking until all the oil has been added and the dressing is smooth and emulsified. (Save or drink the remaining unused orange juice.)

Combine the lettuce, strained orange segments, onion, and avocado in a large salad bowl. Drizzle the dressing over the salad and toss to combine. Serve immediately.

Recipe Notes

I have used, and loved, balsamic and red wine vinegars in place of the sherry vinegar.

Any lettuce you like will do here, but I'm partial to something sturdy and crisp, like Romaine, since none of the toppings are crunchy.

Dress the salad just before serving. If your head of lettuce is small, you may not need all the dressing. For the size of lettuce I typically get, this recipe makes about the right amount of dressing, although I often reserve about 2 servings' worth of salad to dress for lunch the next day.

Sarah is a vegetable farmer turned photographer and recipe developer. As a food brand photographer at Sarah E Crowder she specializes in audience-building images for social media.


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  • California-grown Navel oranges are available from November through June.
  • When shopping for Navel oranges, choose fruit that smells fresh and feels heavy for its size – that tells you it’s juicy.
  • To keep your citrus fresh longer—up to three weeks – store them in the refrigerator.
  • Wash your oranges before cutting them.
  • Bring the oranges to room temperature before making the vinaigrette to ensure you get the most juice.
  • Leftover or cut oranges should be refrigerated within two hours.

This simple orange salad dressing uses both orange juice and zest for maximum flavor. Make sure to use fresh juice, not bottled, for best results. To make the vinaigrette, just whisk the ingredients below. It will keep in the refrigerator for up to one week.


Waffles

Fluffy & slightly sweet waffles perfect for a weekend morning. Top with maple syrup, jam or berries.


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