Orange Pomegranate Salad with Orange Champagne Vinaigrette Every time I make this salad it leaves me wanting more. The recipe makes 4 servings but next time I am doubling so I can eat the next day.

1. Mix all vinagtrette ingredients together well. Place in a sealed jar and reserve, refrigerated. 2. Cut and wash romaine lettuce. Remove skin and white membrane from the oranges; cut oranges ...

2. In a large bowl, place the kale and one-fourth cup of the vinaigrette. Using your hands, massage the vinaigrette into the kale until the kale is softened, 2 to 3 minutes. 3.

Make the vinaigrette: Peel 2 oranges and remove the segments while holding them over a bowl to catch the juice. Squeeze the membranes to remove the juice and reserve the segments to put in the ...

Rinse the beets and use heavy-duty aluminum foil to form a sealed packet. Place the packet on a rimmed baking sheet and roast for 1 to 11/2 hours or until the beets can be easily pierced with a ...

WZID's Heather Bishop, an American Heart Association volunteer, shows how to prepare spinach salad with orange vinaigrette.For the full recipe, click here.Ingredients6 ounces spinach2 medium ...

Combine the zest and orange juice in a nonreactive saucepan over medium-high heat. Bring to a gentle boil and reduce to X cup, about 20 minutes. Strain the mixture into a small bowl and cool slightly.

PrevNext By: Nick Nunley , Sponsored Content Posted at 12:08 PM, Jul 12, 2019 and last updated2019-07-12 14:09:21-04 ...

2. In a small bowl, combine orange juice, vinegar, orange juice concentrate, honey, mustard, allspice, salt and pepper. Add olive oil in a slow, thin stream, whisking constantly until emulsified. 3.