MIXED SALAD WITH MUSTARD VINAIGRETTE
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a bowl, whisk together the vinegar, mustard, oil, salt and pepper and set aside.
- Chop the romaine lettuce and place in a large bowl. Cut the tomatoes into wedges and the red onion into thin slices and add to the bowl. Just before serving, toss the salad with the mustard vinaigrette.
ORANGE AND RED ONION SALAD
Provided by Jamie Oliver
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the skin and pith from 4 of the oranges, slice across thinly and remove the pips. Arrange on a serving plate then sprinkle over the onion and parsley. Season with sea salt and freshly ground black pepper. Dress the salad with a couple of squeezes of the remaining orange, then stick a small sharp knife into the cheese and twist to make little chunks. Scatter these over the top of the salad and serve straight away.
ORANGE 'N' RED ONION SALAD
Drizzled with a tangy dressing, this appealing salad makes a colorful and tasty alternative to the usual tossed salad. Plus, you can assemble it in minutes. -Jodi Grable, Springfield, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- On a serving platter, arrange the romaine, oranges and onion. In a small bowl, whisk the remaining ingredients; drizzle over salad.
Nutrition Facts : Calories 173 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.
ORANGE VINAIGRETTE
A low-fat vinaigrette recipe
Provided by Candice
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 96 mg, Sugar 5.5 g
ORANGE AND RED ONION SALAD
It's true-orange and onion really does sound like an unusual combination. But when my husband tasted Orange and Red Onion Salad for the first time, he told me, "This one's worth at least three kisses!" I serve this salad with chicken...it likely would go well with fish, too. Up until a short time ago, we lived in the San Joaquin Valley, where almonds, peaches and other crops thrive. Now-along with our 17-year-old son and 12-year-old daughter-we're settling into our new home in the foothills and getting used to seeing row crops and dairy cows instead.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a skillet, melt butter over medium heat. Saute the almonds until golden brown. Remove almonds to paper towels to drain. Combine next five ingredients. Beat in oil. Combine lettuce, orange sections, onion slices and almonds. Toss with dressing. Serve immediately.
Nutrition Facts : Calories 193 calories, Fat 18g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
WATERCRESS SALAD WITH RED ONION AND CHOPPED EGG VINAIGRETTE
It's the dressing on this salad that really makes it. This salad goes really well with salmon. If you can't find good watercress, you can sub arugula or mixed baby greens.
Provided by Hey Jude
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette: Mix together the vinegar, capers, mustard, salt and pepper.
- Whisk in the olive oil.
- Add the chopped onion and chopped egg and stir just to mix.
- The vinaigrette can be made up to two hours ahead of serving time and left at room temperature.
- Salad: Heat the oil in a medium, heavy skillet over medium-high heat.
- When quite hot, add the bread cubes and cook, stirring, until crisp and golden, 3-4 minutes.
- Remove and drain on paper towels.
- The croutons can be made 2 hours ahead of serving time
- cover loosely with foil and leave at room temperature.
- Place the watercress in a large bowl and toss with enough of the dressing to coat the sprigs lightly.
- Season with salt to taste.
- Arrange 1/4 of the watercress on each of four salad plates.
- Sprinkle each serving with some croutons and drizzle lightly with additional vinaigrette.
- Season each salad with some freshly ground black pepper.
Nutrition Facts : Calories 275.9, Fat 29.5, SaturatedFat 4.3, Cholesterol 53, Sodium 310.4, Carbohydrate 1.9, Fiber 0.4, Sugar 0.8, Protein 2.1
AVOCADO, ORANGE AND RED ONION SALAD
Oranges add a fruity and flavoursome note to creamy avocados in this simple but tempting salad recipe.
Provided by English_Rose
Categories Oranges
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place a little arugula on each serving plate or on a large platter.
- Thinly slice the avocados and arrange the slices on top.
- Using a sharp knife, peel and remove the pith from the oranges, remove any pips and then cut the flesh into 1/2in slices. Arrange on top of the avocado
- Sprinkle the red onion slices and basil over the salad.
- Put all the vinaigrette ingredients into a screw-top jar and shake well.
- Pour the dressing over the salad and serve immediately.
ORANGE-MUSTARD SALAD
Provided by Marian Burros
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Peel the oranges; divide into sections, and cut them in half.
- In a bowl large enough to hold the oranges, mix the vinegar, honey and mustard, and stir the oranges into the mixture to coat well.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 21 grams, TransFat 0 grams
BEEF AND ORANGE SALAD WITH RED ONION MUSTARD VINAIGRETTE
Steps:
- In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Stir in the onion and the parsley. Rub the steak with the garlic, discard the garlic, and sprinkle the steak with salt and pepper to taste. Broil the steak on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat and let it stand for 5 minutes. Divide the lettuce between 2 plates, arrange decoratively on the top the steak, sliced thin diagonally, and the orange sections, and drizzle some of the dressing over each salad. Serve the remaining dressing separately.
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