Best 8 Spring Greens With Orange Curry Dressing Recipes

SPRING GREENS WITH ORANGE CURRY DRESSING

Steps:

• For dressing: Bring orange juice to a boil over medium high heat in a small saucepan. Boil until reduced, about 8-12 minutes (this is when I prep the salad ingredients).
• Pour orange juice reduction into small bowl and add dressing remaining ingredients, whisking until combined. Set aside.
• For salad: Distribute greens, red onions and oranges on serving plates.
• Whisk dressing again and distribute evenly. Top with crumbled feta cheese.

SPRING GREENS WITH ORANGES

Steps:

• Whisk the grated zest and juice of 1 orange, 1 teaspoon honey and 1/2 cup olive oil in a bowl. Add 12 cups watercress and/or arugula, 3 sliced oranges, 2/3 cup toasted walnuts and 1/4 cup finely sliced fennel and toss.

CHICKEN SALAD WITH CURRY DRESSING

Steps:

• Combine salad greens, chicken, grapes and onions in large bowl.
• Mix all remaining ingredients except nuts until blended. Add to greens mixture; mix lightly.
• Sprinkle with nuts.

SPRING GREENS WITH BERRIES

Steps:

• In a large bowl, combine the greens, oranges, berries and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.

SPRING GREENS WITH LEMON DRESSING

Steps:

• To make the dressing, mix the garlic, lemon juice and zest, olive oil and some seasoning together. Bring a large pan of water to the boil, then add the broccoli and greens, and cook for about 5 mins until tender. Drain well, then toss through the dressing and serve.

SPRING GREENS WITH HERB AND LEMON GOAT CHEESE CROSTINI

Steps:

• To make crostini:.
• 1. In a food processor (or mixing bowl with a wooden spoon) add the goat cheese, 4 teaspoons olive oil and the wine. Pulse one or two times, just to blend. The mixture should be spreadable; if too thick, add more olive oil and pulse again. Transfer mixture to bowl, and stir in salt and pepper to taste, herbs and lemon zest. Chill for 30 minutes.
• 2. Preheat oven to 400 degrees. Place baguette slices on a large baking sheet and brush lightly on both sides with remaining olive oil (using more oil as necessary). Bake for about 5 minutes on one side; turn and bake another 3 minutes on the second side. Set aside.
• To make salad:.
• 1. In a small bowl combine the vinegar, mustard, salt and pepper to taste and whisk to blend. Slowly whisk in the olive oil. (feel free to use more olive oil and vinegar if wanted).
• 2. Just before serving, add dressing to mixed greens and toss gently. Divide among 4 salad plates. Spread a nice schmear of herbed cheese on the toasted baguette slices and place 2 slices on each plate on top of the salads. Serve immediately.

SPRING GREENS WITH FRUIT, GOAT CHEESE, AND CRANBERRY-ORANGE VINAIGRETTE

Steps:

• In a shallow serving dish, arrange the salad greens, strawberries, and onion.
• In a small bowl, whisk together the dressing ingredients. Pour over the salad.
• Sprinkle the goat cheese on the salad. Serve immediately for the best texture.
• Nutrition Information
• (Per serving)
• Calories: 101
• Total fat: 2.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.5g
• Cholesterol: 3mg
• Sodium: 42mg
• Carbohydrates: 20g
• Fiber: 3g
• Sugars: 16g
• Protein: 3g
• Calcium: 57mg
• Potassium: 284mg
• Dietary Exchanges
• 1/2 fruit
• 1 other carbohydrate
• 1/2 fat

HONEY ORANGE CHICKEN AND SPRING GREENS

Steps:

• Brush chicken with 1-1/2 teaspoons olive or vegetable oil; season with 1/2 teaspoon Morton® Kosher Salt and 1/4 teaspoon thyme. Cover and refrigerate for 30 minutes.
• In medium skillet, heat remaining 1-1/2 teaspoons oil; saute chicken pieces until chicken is cooked through and juices run clear. (*Internal temperature chicken breast pieces 170 degrees F).
• In small bowl, combine garlic, reserved orange juice, remaining 1/2 teaspoon Morton® Kosher Salt and remaining 1/4 teaspoon thyme with honey-mustard dressing. Drizzle cooked chicken with 2 tablespoons dressing mixture; set aside.
• In large bowl, mix greens with mandarin orange segments and apple slices; lightly toss with 1/3 cup dressing mixture. Top greens with chicken; serve immediately with remaining honey-mustard dressing mixture.