Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Daddy’s Orange-Walnut Salad w/ Paprika D




Source of Recipe


Daddy


Recipe Introduction


This wonderful salad is one my dad, the salad chef makes. He described it to me and sent me the recipe. It is absolutely delicious. The dressing is a sweet and sour vinaigrette. Everything in this salad is just perfectly balanced and doesn’t need one additional thing or any changes at all. Daddy does this as individual composed salads rather than a tossed salad – beautiful and elegant.


List of Ingredients




SALAD:
2 small heads Bibb lettuce
1 lb. fresh spinach, torn into bite-size pieces
1 heart of Romaine, cut into slices
1 large can mandarin oranges, drained
1/2 c. coarsely chopped walnuts
2 t. butter
Dried cranberries
Feta cheese, crumbled

SWEET & SOUR PAPRIKA DRESSING:
1 c. vegetable oil
1/2 c. vinegar [I used red wine vinegar]
1/2 c. sugar [I used Splenda]
1 t. salt
1 t. celery seeds
1 t. dry mustard
1 t. paprika
1 t. grated onion [I used 2 t.]


Recipe



SALAD:
Sauté the walnuts in butter until lightly browned. Set aside. Place a couple of whole Bibb lettuce leaves on each salad plate. Top with spinach and Romaine. Scatter orange segments, walnuts and cranberries on top of lettuces. Drizzle with dressing and top with feta cheese.

DRESSING:
Combine all ingredients in a jar. Cover tightly and shake vigorously. Chill for several hours. Shake again before serving. Yield: 1 3/4 c.

Serves 8.