I'm looking for a salad to serve with a scallop dish that has butter and garlic. It is for XMAS eve

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dianem

Well-known member
so I want to do something light and plan only to serve asparagus along with a salad (no starch). So, I'd love ideas for a salad of substance, thought I'd like to do something with blood oranges but unsure of citrus with the seafood. Any thoughts?

 
This is delicious: REC: Carrot, Orange, and Radish Salad

CARROT, ORANGE, AND RADISH SALAD

INGREDIENTS:

1 lb Carrots, peeled & shredded
1 lg Orange, cut into bite-sized chunks (I used 2 medium oranges)
1 lg Onion, cut into bite-sized chunks (I used 1 bunch scallions, chopped)
3/4 c Radishes, thinly sliced
1/2 c Cilantro, chopped
3 tb Olive oil
2 tb Lemon juice
2 tb Orange juice
1 dash Orange-blossom water (optional) (I omit this)
1 dash Cinnamon
Salt & pepper

Cilantro or flat leaf parsley as garnish

DIRECTIONS:

Combine carrots, oranges, radishes & cilantro in a salad bowl.
Whisk together the olive oil, juices, orange-blossom water, cinnamon, salt & pepper & pour over the salad. Cover & chill.
Serve garnished with cilantro or flat leaf parsley.

Adapted from my files.

 
Here's another one to check out - not T&T, but sounds good & had great reviews: Winter Orange Salad

WINTER ORANGE SALAD

You'll find the best oranges this time of year. Mix the vinaigrette and prepare greens up to two days in advance, storing each component separately until it's time to toss the salad. Keep greens chilled and covered with a damp towel.

Vinaigrette:
2 tablespoons sugar
2 tablespoons minced shallots
3 tablespoons sherry vinegar
2 tablespoons fresh orange juice
1 teaspoon dry mustard
2 teaspoons extra virgin olive oil
1/2 teaspoon salt

Salad:
3 cups orange sections (about 3 large oranges)
3 cups torn romaine lettuce
3 cups torn red leaf lettuce
3 cups baby spinach leaves
1 cup thinly sliced red onion
1/2 cup (2 ounces) crumbled feta cheese

To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir with a whisk. Set aside.
To prepare salad, combine orange sections, romaine, red leaf lettuce, and spinach in a large bowl. Add onion and cheese. Pour vinaigrette over salad mixture; toss gently to coat.

Yield: 6 servings (serving size: about 2 cups)

Jennifer Martinkus
Cooking Light, JANUARY 2006

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1141998

 
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