Ingredientes para Orange Walnut Salad Paula Deen
- Bibb Lettuce
- Fresh Spinach
- 3 oranges
- Red Onion
- 1 cup walnut halves
- 2 tablespoons butter
- Vegetable Oil
- White Vinegar
- Sugar
- 1/2 teaspoon salt
- Celery Seeds
- Dry Mustard
- Paprika
- Onions
Cocina de forma más inteligente con Sous, tu compañero de cocina
¿Te falta un ingrediente para esta receta de Orange Walnut Salad Paula Deen? ¿Necesitas un maridaje de vino perfecto o una idea de guarnición saludable? ¡No adivines, pregúntale a Sous! Tu sous-chef con IA está listo para ayudarte a intercambiar ingredientes, ajustar el tamaño de las porciones y descubrir consejos de sabor en segundos.
Cómo preparar Orange Walnut Salad Paula Deen
- In a large salad bowl, combine 6 cups of mixed lettuce (e.g., romaine, butter lettuce), 4 cups baby spinach, 3 oranges (peeled and segmented, see step 7 & 8 for details), and 1/2 cup thinly sliced red onion.
- Melt 2 tablespoons of butter in a small skillet over medium heat. Add 1 cup walnut halves and sauté until lightly browned, about 3-5 minutes. Set aside.
- Sprinkle the toasted walnuts evenly over the lettuce mixture.
- To make the dressing, combine 1/2 cup olive oil, 1/4 cup orange juice, 2 tablespoons white wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a jar with a tight-fitting lid. Shake well and refrigerate for at least 30 minutes to allow flavors to meld.
- Give the dressing a good shake before serving.
- **Hint:** For perfectly segmented oranges, use a sharp paring knife to remove the peel and outer white membrane. Cut the orange in half crosswise. Gently slice between the segments to separate them from the membrane.
Información nutricional (Aproximado por ración)
Sodio
17 g
Azúcar
80g
Grasa
27g
Carbohidratos
8g