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Category: Salad
Prep Time: Cook Time: Total Time:
1/2 pound sliced bacon, cooked until crisp then drained on paper towel
1 large head romaine lettuce, bottom cut off and discarded, or large bag of washed fresh baby spinach leaves
1 jicama, peeled and cut into 1/2-inch pieces, optional
1 small purple onion, peeled and cut in half then thinly sliced
1 15-oz can mandarin oranges, drained but reserving the juice to use in the vinaigrette (below)
1 recipe Pineapple Orange Vinaigrette (below)
1 2.25-oz package slivered almonds
Note: this salad can be made ahead of time and stored, covered, in the refrigerator until ready to serve. Do not toss in the dressing or sprinkle the slivered almonds or crumbled bacon on top until right before serving.
In a large salad bowl, toss together the lettuce, jicama, purple onion and drained mandarin oranges. When ready to serve, crumble the crisply cooked bacon over the top of the salad.Sprinkle the slivered almonds over the salad. Drizzle as much of the salad dressing as you want over the salad. Toss together well and serve.
Pineapple Orange Vinaigrette
1/2 to 3/4 cup pineapple juice
Reserved mandarin orange juice
1/4 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Dijon mustard
1/4 cup honey
1 shallot, peeled and minced
1 clove garlic, peeled and minced
3/4 cup olive oil
Add enough of the reserved mandarin orange juice to the reserved pineapple juice to equal a total of 1 cup juice. Pour into bowl. Add the vinegar, salt, pepper and Dijon mustard. Whisk well until salt is dissolved. Whisk in the honey, shallot and garlic. Gradually whisk in the olive oil until mixture is thickened and has an almost creamy texture. Chill until ready to use.
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TEXAS STYLE SALAD WITH PINEAPPLE ORANGE VINAIGRETTE
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Category: Salad
Prep Time: Cook Time: Total Time:
1/2 pound sliced bacon, cooked until crisp then drained on paper towel
1 large head romaine lettuce, bottom cut off and discarded, or large bag of washed fresh baby spinach leaves
1 jicama, peeled and cut into 1/2-inch pieces, optional
1 small purple onion, peeled and cut in half then thinly sliced
1 15-oz can mandarin oranges, drained but reserving the juice to use in the vinaigrette (below)
1 recipe Pineapple Orange Vinaigrette (below)
1 2.25-oz package slivered almonds
Note: this salad can be made ahead of time and stored, covered, in the refrigerator until ready to serve. Do not toss in the dressing or sprinkle the slivered almonds or crumbled bacon on top until right before serving.
In a large salad bowl, toss together the lettuce, jicama, purple onion and drained mandarin oranges. When ready to serve, crumble the crisply cooked bacon over the top of the salad.Sprinkle the slivered almonds over the salad. Drizzle as much of the salad dressing as you want over the salad. Toss together well and serve.
Pineapple Orange Vinaigrette
1/2 to 3/4 cup pineapple juice
Reserved mandarin orange juice
1/4 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Dijon mustard
1/4 cup honey
1 shallot, peeled and minced
1 clove garlic, peeled and minced
3/4 cup olive oil
Add enough of the reserved mandarin orange juice to the reserved pineapple juice to equal a total of 1 cup juice. Pour into bowl. Add the vinegar, salt, pepper and Dijon mustard. Whisk well until salt is dissolved. Whisk in the honey, shallot and garlic. Gradually whisk in the olive oil until mixture is thickened and has an almost creamy texture. Chill until ready to use.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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