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Navel Oranges

History of the "Navel"

The original navel orange was discovered growing as a mutation on a sweet orange tree in Brazil in 1820. Seedlings were brought to California in 1873 and in 1878 a navel tree produced its first fruit. In a few short years, the navel orange grew from one tree to millions of trees out of near obscurity. It is one of the most popular varieties in the world, second only to the Valencia orange. The navel orange is a ubiquitous orange variety. It has the quintessential orange color, smooth but pebbled and easy-to-peel skin with a trademark "belly button" at its stem end.

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

  • Ingredients

    3/4 cup walnut halves
    10 ounces mixed salad greens with arugula
    2 large navel oranges, peeled and sectioned
    1/2 cup sliced red onion
    1/4 cup olive oil
    1/4 cup vegetable oil
    2/3 cup orange juice
    1/4 cup white sugar
    2 tablespoons balsamic vinegar
    2 teaspoons Dijon mustard
    1/4 teaspoon dried oregano
    1/4 teaspoon ground black pepper
    1/4 cup crumbled Gorgonzola cheese 

  • Additional Information

    PREP 15 mins
    COOK 5 mins
    READY IN 20 mins

Additional Information

Additional Information

PREP 15 mins
COOK 5 mins
READY IN 20 mins

Ingredients

3/4 cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
1/2 cup sliced red onion
1/4 cup olive oil
1/4 cup vegetable oil
2/3 cup orange juice
1/4 cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 cup crumbled Gorgonzola cheese 

Directions
  1. Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  2. In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  3. In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  4. Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.
Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

  • Ingredients

    3/4 cup walnut halves
    10 ounces mixed salad greens with arugula
    2 large navel oranges, peeled and sectioned
    1/2 cup sliced red onion
    1/4 cup olive oil
    1/4 cup vegetable oil
    2/3 cup orange juice
    1/4 cup white sugar
    2 tablespoons balsamic vinegar
    2 teaspoons Dijon mustard
    1/4 teaspoon dried oregano
    1/4 teaspoon ground black pepper
    1/4 cup crumbled Gorgonzola cheese 

  • Additional Information

    PREP 15 mins
    COOK 5 mins
    READY IN 20 mins

Additional Information

Additional Information

PREP 15 mins
COOK 5 mins
READY IN 20 mins

Ingredients

3/4 cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
1/2 cup sliced red onion
1/4 cup olive oil
1/4 cup vegetable oil
2/3 cup orange juice
1/4 cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 cup crumbled Gorgonzola cheese 

Directions
  1. Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  2. In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  3. In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  4. Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.