Oranges and orange juice are two cold-weather favorites that can brighten up an ordinary winter salad and provide necessary vitamin C.
The citrus fruit takes center stage in today's salad recipe from A Pinch of Salt Lake, a favorite cookbook from The Junior League of Salt Lake City.
Peeled and thinly sliced oranges are used in the salad.
Orange juice -- and a bit of grated peel or zest -- add zip to the sweet dressing, a request of Terry Simmons.
Another winter favorite, almonds, are coated in sugar and sprinkled on top.
Requests » Marie Ulrich wants a good dipping sauce for coconut shrimp, "something besides regular cocktail sauce." She also would like a tried-and-true rice pudding recipe.
Jaynann Johnson is searching for two recipes: trail bars, similar to what is served at Great Harvest Bread stores; and pretzels just like Pretzel Makers offers.
Paul Hart would like a recipe for moo goo gai pan, similar to what is served at the Chin-Wah restaurant in Sandy.
M.M. Seidel would like recipes for homemade dog and cat food including dog biscuits and "crunches."
Noelle Warner wants a recipes for balsamic vinaigrette, similar to the one served on the cheese, pear and pecan salad at the Porcupine Grill.
Send requests or responses to kathys@sltrib.com or Kathy Stephenson, c/o The Salt Lake Tribune, 90 S. 400 West, No 700, Salt Lake City, UT 84111.
Salad
1 large head red leaf lettuce, washed, dried and chilled
1 medium Bermuda onion, sliced into rings
2 oranges peeled and thinly sliced or 1 (11-ounce) can Mandarin oranges, drained
1 small jicama, peeled and cut into thin strips
4 ounces sliced almonds
3 tablespoons sugar
Orange dressing
1/2 teaspoon grated orange peel or zest
1/2 cup orange juice
2 tablespoons red wine vinegar
1/2 cup vegetable oil
2 tablespoons sugar
1 tablespoon dry Italian dressing mix, such as Good Seasons
Place lettuce, onion, oranges and jicama in a salad bowl. Chill. In a small frying pan, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. (They brown quickly, so be careful not to let them burn.) Place in a small bowl and allow to cool.
Meanwhile, mix all dressing ingredients in a jar. Chill. Pour dressing over chilled salad and sprinkle with sugared almonds. Toss and serve.
Servings » 8
Source: A Pinch of Salt Lake, by the Junior League of Salt Lake City.
