Spinach and Orange Salad

This looks so simple, but tastes great! The oranges make the salad really juicy, but there is a vinagerette should you wish to add it.

Spinach and Orange Salad

Ingredients:

4 cups fresh baby spinach
2 oranges, peeled and sectioned
1 large avocado peeled, and sliced
2 tablespoons sliced almonds, toasted

Method:

1. Rinse and dry baby spinach and divide onto four plates.

2. Slice the ends of the orange off and use a knife to peel the orange. Slice in between the segments so you get only the best part of the orange.

3. Arrange the orange and avocado on the spinach and top with toasted nuts.


Dressing (optional):

In a jar, put 1/3 cup fresh squeezed orange juice, 1 teaspoon finely shredded orange zest, 2 teaspoons red wine vinegar, 2 teaspoons salad oil, 1/8 teaspoon salt, dash black pepper. Put the lid on the jar and shake well.

Source: http://coleensrecipes.blogspot.com/2009/06/my-new-favorite-salad.html

Serves: 4

Rating: 4.5

Brocoli and Orange Salad

Browsing through random blogsites today I found this recipe from a woman named Coleen. The combination of crunchy and soft, sweet and bright looked really appealing.

To make this a vegan salad, you could replace the mayonnaise with vegan-mayonnaise (if available in your area) or even with soft tofu.

Broccoli and Orange Salad

Ingredients:

Salad:

3 large heads of broccoli (broken into small pieces)
1 red capsicum (diced finely)
1 cup raisins
2 oranges (peeled & sliced thick)
15 ounce can of black beans (rinsed & drained)
1/2 cup sunflower seeds
1/2 cup sliced green onion tops

Dressing:

1/2 cup light mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons sugar
1/4 teaspoon black pepper

Method:

1. Wash (and shake dry) the broccoli heads. Remove as much of the stalk and stems as you can so you can break the florets into bite size pieces and place these into a bowl.

2. Add diced red capsicum, raisins, oranges, black beans, sunflower seeds and green onions.

3. Mix dressing ingredients with a whisk and pour dressing over the salad. Toss gently and serve immediately.

NOTE: Peel the oranges, removing as much of the white as you can, then slice the orange into thick slices; cut the thick slices into four wedges.

NOTE: You may not need all of the dressing.

Source: http://coleensrecipes.blogspot.com/2009/07/broccoli-and-orange-salad.html

Serves: 4-6
Rating: 4.5

Kumara and Orange Mash

Something different to serve in these cool winter months. Kumera is also known as Orange Sweet Potato

Kumara and Orange Mash

Ingredients:

750g kumara, peeled and cut into chunks
1 cup orange juice
1 cinnamon stick
1 Tbsp butter/nuttlex/margarine

Method:

1. Place kumara, orange juice and cinnamon stick in a saucepan and cook, covered for 10 minutes.

2. Remove lid and continue cooking until liquid is evaporated and kumara is soft (take care it does not burn).

3. Remove and discard cinnamon stick.

4. Mash kumara, adding butter/nuttlex/margarine, and serve hot.

Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.

Serves: 4

Rating: 4

Carrot and Orange Soup

A warming winter soup with protective properties from its rich supply of vitamins. Contains protein, iron, zinc and calcium, is an excellent source of vitamins A & C, and is a good source of niacin and potassium.

Carrot and Orange Soup

Ingredients:

2 tsp olive oil
1 leek, washed and sliced
1 clove garlic, crushed
1/2 tsp dried sage
800g carrots, scrubbed and chopped (no need to peel)
1.5 cups of orange juice
2.5 cups vegetable stock
3 bay leaves
1/2 cup natural yoghurt (can be replaced with Tofutti's brand of Vegan cream "cheese" or sour "cream)
1 Tbsp chopped chives

Method:

1. Heat oil in a large saucepan and add the leek, garlic and sage. Cover and allow to sweat over a gentle heat for 5 minutes.

2. Add carrots, orange juice, stock and bay leaves, bring to the boil, cover and simmer for 15 minutes or until carrots are tender.

3. Puree soup in batches. Reheat, and serve topped with a dollop of yoghurt (or Tofutti replacement) and a sprinkle of chives.

Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.

Serves: 4

Rating: 4

Creamy Honey Citrus Sauce

Good on a soy-schnitzel, or just on vegies! It's incredibly easy and tastes great hot or cold. The sauce will keep for a couple of days.

Creamy Honey Citrus Sauce

Ingredients:

Juice of 1 orange
Juice of 1-2 lemons
3 Tbsp sour cream
3 Tbsp honey
1 Tbsp cornflour
1 Tbsp water

Method:

1. Juice the orange and lemon/s so that you have approximately equal quantities of each. Pour the juice into a saucepan and add the sour cream and honey. Slowly heat.

2. Meanwhile, mix cornflour and water together to form a paste. When sauce is warm enough, add cornflour mixture to thicken it. DO NOT boil the sauce or it will separate.

3. Serve warm.

Rating: 5!!!

Goat's Cheese Crostini with Hazelnut Salsa

Goat's and cow's milk have similar nutritional compositions, but because of the higher water content of goat's cheese, it contains less fat than cow's milk cheeses.

This is an easy starter that will have your guests easily impressed!

Goat's Cheese Crostini with Hazelnut Salsa

Ingredients:

Crostini:

6 thick slices of French-stick bread
2 x 100g goat's cheeses, each cut into 3 slices
60g mixed salad leaves
orange zest, to garnish (optional)

Salsa:

30g hazelnuts, dry roasted until browned
4 Tbsp fresh parsley
1 garlic clove
grated zest and juice of 1 orange
1 Tbsp balsamic vinegar

Method:

1. First, make the salsa. Put the nuts in a blender or food processor, add the remaining ingredients, and blend for about 15 seconds. Transfer the salsa to a small saucepan and heat it through gently.

2. Meanwhile, toast each bread slice on one side. Place a slice of goat's cheese on the untoasted side of each piece of bread. Put all 6 slices under a preheated hot grill and grill for 1-2 minutes, until the cheese is golden and bubbling.

3. Divide the salad leaves among 6 plates and top with a cheese toast, garnised, if desired, with strips of orange zest. Serve with the warm salsa, either spooned over the crostini or served separately.

Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Serves: 6

Rating: 4.5

Warm Rice and Chickpea Salad with Balsamic Orange Dressing

Warm Rice and Chickpea Salad with Balsamic Orange Dressing:

Ingredients:

Salad:

1 cup (200g) brown rice (uncooked weight)
430ml water
300g can chickpeas, rinsed, drained
1/4 cup sultanas
1/4 cup dried apricots, chopped finely
2 shallots, sliced thinly
2 Tbsp toasted pine nuts

Balsamic orange dressing:

1 tsp finely grated orange rind
1/3 cup orange juice
1 Tbsp balsamic vinegar
1 clove garlic, crushed
1 cm piece fresh ginger, grated

Method:

1. Combine rice and water in a heavy-based saucepan, bring to a boil. Reduce heat and simmer, covered, until rice is tender (or, use a rice cooker - I do!)

2. Meanwhile, make balsamic orange dressing by placing all ingredients in a screw-top har and shaking well

3. Place rice in large bowl with remaining ingredients and dressing; toss gently to combine.

Serves: 6

Rating: haven't tried it yet!