6 chicory and orange salad with Recipes

shallot, chopped, balsamic vinegar, olive oil (4 tbsp if not using walnut oil), walnut oil (optional), coarse salt, black pepper, frisee (chicory), green leaf lettuce, mandarin oranges, drained, toasted pecan halves

spinach, raw, wash , tear into medium-sized pieces, romaine lettuce, wash , tear into medium-sized pieces, chicory lettuce, wash , tear into medium-sized pieces, lettuce, wash , tear into medium-sized pieces, pineapple, fresh , cut in fingers, mangoes, fresh, cut in strips, coconut, fresh, cut in thin slices, oranges, thinly sliced with skins left on, strawberry, left whole, bananas, cut in chunks, thinly coated with, mayonnaise, peanuts, chopped, limes , juice and rind, mayonnaise, cream, sugar, white, drops food coloring, green vegetable (optional)

orange juice, grapefruit, lemon juice, extra-virgin olive oil, sunchokes (jerusalem artichokes), peeled and thinly sliced, artichokes, cleaned with stems and chokes removed, hearts sliced very thin, mixed chicories (frisee, radicchio, endive), cut into small pieces, chopped chives

red-wine vinegar, sugar, salt, red onion , sliced crosswise 1/8 inch thick and separated into rings, navel oranges, whole-grain mustard, low-fat chicken stock or low-sodium fat-free chicken broth, black pepper, olive oil, chicory (curly endive), stems and center ribs discarded and leaves torn into bite-size pieces (10 cups)