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Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette
Dinner

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  2. 2 In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  3. 3 In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  4. 4 Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

By FAITHFUL96

Chopped Turkey Salad with Grapes
Dinner American

Chopped Turkey Salad with Grapes

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix cooked turkey, 1/3 cup plus 1 tablespoon mayonnaise, mustard, and red wine vinegar together in a bowl and set aside.
  2. 2 Mix Romaine lettuce, salad greens, celery, red onion, grapes, olive oil, vinegar, sugar, salt, and pepper together in a large pretty serving bowl and toss to blend.
  3. 3 Make a depression in the center of the lettuce mixture in the serving bowl. Mound the turkey mixture in the center and sprinkle with peanuts.

By Sher B Garfield

Grilled Chicken Salad Cosmopolitan

Grilled Chicken Salad Cosmopolitan

4.3

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 In a small saucepan over low heat, combine the cranberry sauce and orange marmalade. Warm and stir until melted and well blended. Remove from the heat and stir in the lime juice, orange juice and vegetable oil. Remove 1/2 cup of the mixture and set aside in the refrigerator for later.
  2. 2 Allow the mixture to cool then stir in the lemon vodka and transfer to a large resealable bag. Season the chicken pieces with salt and lemon pepper; place them into the bag with the marinade. Seal the bag and marinate in the refrigerator for at least 1 hour, turning occasionally.
  3. 3 Preheat a grill for medium heat. Remove the chicken from the plastic bag, discarding the marinade.
  4. 4 Place the chicken pieces on the preheated grill and cook for 4 to 5 minutes on each side, or until firm and no longer pink in the center. If you have a meat thermometer, it should measure 160 degrees F (70 degrees C) when measured in the thickest part. Remove chicken to a cutting board and allow to rest for about 5 minutes.
  5. 5 While the chicken is resting, combine the salad greens, cranberries, and orange segments. Pour the reserved citrus marinade over the salad and toss lightly to coat. Divide the salad between four serving plates. Slice each piece of chicken crosswise into 1/2 inch strips. Arrange over the tops of the salads and sprinkle with orange zest strips.

By Janice

Thai Spicy Tuna Lettuce Wraps
Lunch

Thai Spicy Tuna Lettuce Wraps

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Make the spicy mayo: Mix Sriracha, mayonnaise, and sambal together in a small bowl. Refrigerate until needed.
  2. 2 Make the lettuce wraps: Empty drained tuna into a large bowl. Break up tuna into large chunks. Add 1/2 cup cilantro, 1/4 cup basil, bell pepper, onion, carrot, 2/3 of the green onions, and jalapeño pepper; gently mix to combine, being careful not to break tuna apart too much.
  3. 3 Whisk sesame oil, sambal, sesame seeds, sugar, salt, pepper, lime juice, and garlic together in a small bowl. Pour dressing over tuna mixture and mix carefully.
  4. 4 Spoon tuna mixture onto lettuce leaves and drizzle spicy mayo over top. Garnish with remaining green onions, cilantro, and basil.

By Allrecipes Member