Candied Orange Salad Screenshot from America's Heartland Season 11 Episode 7
Ingredients
 2 Cara Cara oranges (thanks to their bright color and balance of sweet and acidic.)
 1 cup water
 1 cup sugar
 1 avocado
 1 red onion
 ¼ cup goat cheese
 2 lemons
  cup Chopped walnuts
 Dijon mustard
 Olive oil
 Honey
 Salt
 pepper
Directions
1

Slice 1 orange into ½ inch thick slices. Place slices in a small pot with 1 cup of sugar and 1 cup of water. Let simmer until the oranges become syrupy.

2

Segment the second orange by using paring knife to remove the rind. Then slice out each segment along the white lines.

3

Add to food processor: 1/3 cup of chopped walnuts, the juice of 1 lemon, teaspoon of dijon mustard, 1 tablespoon of honey, and salt. Drizzle in ½ cup of olive oil as the dressing processes.

4

Add orange segments, red onion slices, avocado, goat cheese in a large mixing bowl along with your fresh greens. Add dressing and toss.

5

Take cooled candied oranges from the pot and use as garnish for the salad.

Orange Knowledge

  • Make sure oranges are free of soft spots and too many blemishes
  • Storage: On the counter for 3-4 days, or in the fridge for up to two weeks. Cold oranges make a great refreshing snack.
  • Mandarins and tangerines are best for snacking, but can also be put into salads. Valencia are best for juicing, while navels and blood oranges are best for eating fresh.
  • Winter is orange season!

Ingredients

 2 Cara Cara oranges (thanks to their bright color and balance of sweet and acidic.)
 1 cup water
 1 cup sugar
 1 avocado
 1 red onion
 ¼ cup goat cheese
 2 lemons
  cup Chopped walnuts
 Dijon mustard
 Olive oil
 Honey
 Salt
 pepper

Directions

1

Slice 1 orange into ½ inch thick slices. Place slices in a small pot with 1 cup of sugar and 1 cup of water. Let simmer until the oranges become syrupy.

2

Segment the second orange by using paring knife to remove the rind. Then slice out each segment along the white lines.

3

Add to food processor: 1/3 cup of chopped walnuts, the juice of 1 lemon, teaspoon of dijon mustard, 1 tablespoon of honey, and salt. Drizzle in ½ cup of olive oil as the dressing processes.

4

Add orange segments, red onion slices, avocado, goat cheese in a large mixing bowl along with your fresh greens. Add dressing and toss.

5

Take cooled candied oranges from the pot and use as garnish for the salad.

Candied Orange Salad
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