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Orange, Tomato, Broccoli and Sweet Onion Salad with Orange Vinaigrette

Orange, Tomato, Broccoli and Sweet Onion Salad with Orange Vinaigrette


Ingredients

  • 2 cups 3/4-inch pieces broccoli florets (about 8 ounces)
  • 2 large tomatoes, coarsely chopped
  • 1 cup diced sweet onion (such as Vidalia or Maui)
  • 1/4 cup sliced fresh basil
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 1/2 teaspoons grated orange peel

Recipe Preparation

  • Steam broccoli until crisp-tender, about 3 minutes. Place broccoli in large bowl.

  • Cut peel and white pith from oranges. Holding oranges over small bowl to catch juice, cut between membranes to release segments. Cut each orange segment crosswise into 3 pieces. Add orange pieces, tomatoes, onion and fresh basil to bowl with broccoli.

  • Add oil, vinegar and orange peel to bowl with collected orange juice; whisk to blend. Season to taste with salt and pepper. Pour vinaigrette over broccoli mixture and toss to coat.

  • Divide salad among 4 plates and serve.

Nutritional Content

calories, 171; total fat, 7 g; saturated fat, 1 g; cholesterol, 0Reviews Section

Easy Orange Salad Dressing

This recipe for orange dressing is our favorite homemade version. We make a big batch and store it in a jar until we run out. That way, it's always on hand when a salad craving strikes and it only takes 5 minutes to make more when we finish it off.

I love to pair it with mason jar salads for a quick, portable lunch! Whenever I get tired of this dressing, I mix it up with our raspberry or lemon version – both as just as healthy and equally easy to make.


Orange salad dressing

The star of the show is this delicious orange salad dressing. It calls for only a few simple ingredients and is so easy to make. It’s similar to a poppy seed dressing, but with an orange twist. The orange juice and zest add a fresh flavor that is simply irresistible.

  • Frozen orange juice concentrate
  • Orange zest
  • Olive oil
  • Vinegar
  • Sugar
  • Lemon juice
  • Salt

Instructions: Add all ingredients in a small bowl and whisk until combined. You can also add the ingredients to a mason jar and shake until combined.

Tips: If you have extra dressing leftover, simply store it in the fridge for up to 5 days. You can also make the dressing a few days in advance if needed. Just store it in the fridge, then drizzle on top of the salad before serving.


Greens, Orange, and Beet Salad

Ingredients

  • 12 small or medium beets
  • 5 Moro blood oranges or 2 or 3 navel oranges, depending on size
  • ¾ pound lettuce of your choice—butter lettuce, red leaf, or a combination of baby lettuces with cresses, radicchio, mizuno—or add spinach or arugula be sure to wash and dry the greens completely with a dish towel
  • 3, 4, or 5 radishes depending on size to add a peppery flavor to taste
  • Raw onion slices to taste

Instructions

Preparing Beets.Cooking beets brings out their sweetness. Beets can be boiled half covered or just covered in salted water. Boil beets with their skin on—the skin will hold the juices in during cooking. Scrub the beets in advance of cooking with the root and stem attached. Cover the pan with a lid and simmer until the beets can be just pierced with a fork, ½ to 2 hours depending on the size of the beets. Drain and cool the skin will slip right off when you give each beet a little squeeze at the stem end. Slice each beet in eights to retain the roundness of the whole beet.

Preparing Oranges.Peel each orange so that the outside of the orange has no pith or white cut off the top and bottom of the orange with a serrated knife so that a circle of orange flesh is exposed. Set the flat side down then cut away a section of peel in a circular motion following the outline of the orange, removing the skin and white pith. Cut away remaining sections of peel following the line where the orange meets the white. Turn the orange over and trim off any remaining peel or pith you may have missed. Slice the orange crosswise into rounds.

Mixing Greens, Beets, and Oranges. To maintain the crisp freshness of the greens, do not combine them with the beets and oranges until the last minute.

Dressing. There are many dressing options for this salad:

  • Just salt
  • Oil and vinegar, start with a tablespoon or two, toss well—there should not be a puddle of dressing at the bottom of the bowl
  • Vinaigrette: mix orange zest, 3 tablespoons of orange juice, 1 teaspoon of vinegar—let sit ½ hour then whisk in ¼ cup olive oil—adjust flavor to taste adding salt or a bit more orange juice.
  • A touch of sugar
  • A couple of spoonfuls of maple syrup add room-temperature maple syrup to the beets and oranges to lightly coat before mixing with greens.

Notes

Other seasonal flavor additions: grapefruit slices, tangerine sections, apple slices, banana slices, strawberries, blueberries, raisins or dates, alfalfa sprouts.


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Directions

Trim florets from broccoli. Reserve stems for another use if you like, or dispose of them. Drop broccoli florets into boiling salted water for 1 minute, or just until they turn bright green. Drain and set aside.

Trim mushroom stems. If using large mushrooms, cut into quarters. Combine broccoli, mushrooms, olives and tomatoes in a bowl.

Measure oil, vinegar, lemon juice, parsley, onion, garlic, salt and pepper into small bowl. Whisk until blended.

Pour dressing over vegetable mixture. Turn gently to coat vegetables. Cover and refrigerate 3 or more hours until ready to serve.


These two salad options are brimming with healing properties for your liver. They&rsquore great for when you want a lighter meal, and they&rsquore also perfect additions to a cooked meal such as the steamed vegetables from the Liver Rescue 3:6:9. You can customize each salad with any of the liver-healing foods from Liver Rescue so that you never get bored. If you try the fat-free Orange &ldquoVinaigrette&rdquo Dressing, it is sure to become a staple in your kitchen. It&rsquos flavorful, sweet, and satisfying for anyone to enjoy.

Spinach: The mineral salts in a spinach leaf and especially its stem helps the liver with its over 2,000 chemical functions. Not only is spinach filled with lots of vitamins and other nutrients they&rsquore nutrients that the liver can easily absorb. Spinach leaves release nutrients quickly into the intestinal tract, even when someone is experiencing weak hydrochloric acid or bile production levels. It massages the ileum, allowing for better B12 production, and helps the liver convert nutrients so the rest of the body can receive them once the liver releases them.

Asparagus: Provide a wealth of flavonoids, many of them undiscovered or unstudied, that are highly anti-inflammatory they act as natural aspirin and soothe a hot, overburdened, struggling liver. The liver&rsquos ability to cleanse increases greatly from this calming effect. Asparagus brings order to a chaotic, sick liver. The liver&rsquos immune system strengthens instantly from asparagus. It increases bile production yet doesn&rsquot allow the liver to overwork itself in producing bile. Helps dislodge fat cells, expelling them from the liver. Helps rejuvenate the liver&rsquos deep, inner core. Asparagus is one of the most important liver healing foods. Consider putting it on the menu at least a few times a week.

Liver Rescue Salad

  • 3 cups chopped tomatoes
  • 1 cucumber, sliced
  • 1 cup chopped celery
  • 1 cup chopped cilantro (optional)
  • ½ cup chopped parsley (optional)
  • ½ cup chopped scallion (optional)
  • 8 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.)
  • 1 lemon, lime, or orange, juiced
  • 2 cups thinly sliced red cabbage
  • 1 cup diced carrot
  • 1 cup diced asparagus
  • 1 cup diced radish
  • 2 cups diced apples
  • ½ cup chopped cilantro
  • 8 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.)
  • 1 lemon, lime, or orange, juiced

OPTIONAL ORANGE &ldquoVINAIGRETTE&rdquo DRESSING

  • 1 cup orange juice
  • 1 garlic clove
  • 1 tablespoon raw honey
  • ¼ cup water
  • ¹&frasl8 teaspoon sea salt (optional)
  • ¹&frasl8 teaspoon cayenne (optional)

Place the salad vegetables and the leafy greens of your choice in a bowl and mix together to form the base of the salad. Drizzle the fresh lemon, lime, or orange juice over top to taste.

Alternatively, make the Orange &ldquoVinaigrette&rdquo by blending all of its ingredients until smoothly combined. Toss your salad in the straight citrus juice or Orange &ldquoVinaigrette&rdquo Dressing until well mixed. If you&rsquore sharing with another or saving some for later, divide the salad into two bowls. Enjoy!

Find out more undiscovered properties of healing foods and how they support the liver, check out my bestselling book, Liver Rescue.

This item posted: 17-Jan-2019

Anthony William, Inc. - Disclaimer for Medical Medium Blog


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Sliced Tomato and Onion Salad

* Placing sliced onions in a bowl of ice water for 10 minutes prior to adding to the salad helps mellow the onion&rsquos sharp flavor.

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