Brazilian Orange Salad Recipes

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BRAZILIAN ORANGE SALAD



Brazilian Orange Salad image

This salad offers sweet, salty, spicy, and tart tastes in one dish. The fresh orange slices are sprinkled with salt, pepper, and sugar. From FoodinBrazil.com.

Provided by kitty.rock

Categories     Oranges

Time 10m

Yield 1 salad, 5 serving(s)

Number Of Ingredients 3

5 oranges
1 teaspoon sugar
salt and pepper

Steps:

  • Peel the oranges and remove the white pith.
  • Cut the oranges into thin slices. Arrange the slices on a plate.
  • Sprinkle them with sugar, salt, and pepper.
  • Serve, or cover with plastic wrap and refrigerate until ready to eat.

Nutrition Facts : Calories 64.8, Fat 0.2, Carbohydrate 16.2, Fiber 3.1, Sugar 13.1, Protein 1.2

ORANGE SALAD SPANISH-STYLE



Orange Salad Spanish-Style image

Provided by Rachael Ray : Food Network

Time 5m

Yield 6 servings

Number Of Ingredients 8

5 to 6 juicy seedless oranges, peeled and sliced into 1/4-inch thick discs
1/2 red onion, very thinly sliced
A handful fresh parsley, chopped, optional
2 sprigs fresh oregano, chopped
1 red chile pepper, seeded and finely chopped
Extra-virgin olive oil, for drizzling
A sprinkle paprika or smoked paprika
Kosher salt and freshly ground black pepper

Steps:

  • Arrange the oranges on a platter and top with onions, parsley, oregano, and chile pepper. Drizzle liberally with extra-virgin olive oil and season with paprika, salt and pepper.

MOROCCAN ORANGE SALAD



Moroccan Orange Salad image

Juicy oranges, crunchy almonds, smooth and luscious dates...and with a cinnamon/orange "dressing" over all, this fruit salad is beyond delicious.

Provided by A Messy Cook

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 oranges, peeled
4 pitted chopped dates
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 tablespoon powdered sugar (optional)
1/4 cup slivered almonds
1 cup orange juice

Steps:

  • Slice oranges into bite-size chunks; place into bowl with chopped dates.
  • Add lemon juice, cinnamon, and sugar (if using) and toss to coat fruit.
  • Stir in almonds and pour orange juice over all.
  • Cover and refrigerate, and serve chilled.

SICILIAN ORANGE SALAD



Sicilian Orange Salad image

Red onion and orange slices sprinkled with basil, oil and ground pepper make a pretty presentation that's bound to brighten any meal. "This zesty salad is even more colorful when you use dark-red blood oranges," writes Beverly Coyde of Gasport, New York.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 5

6 large navel oranges, peeled and sliced
1 medium red onion, thinly sliced
8 fresh basil leaves, thinly sliced
2 tablespoons olive oil
1/4 teaspoon coarsely ground pepper

Steps:

  • On a serving platter, alternately arrange orange and onion slices, with the slices slightly overlapping. Sprinkle with basil. Drizzle with oil and sprinkle with pepper.

Nutrition Facts : Calories 133 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

ORANGE SALAD



Orange Salad image

You don't need salt to bring out the fantastic flavor of this zesty salad from our Test Kitchen. A dash of spices and minced cilantro add to its somewhat exotic appeal. TIP: To easily peel the oranges, cut off both ends and stand the orange upright on a cutting board. Cut downward in vertical strips following the curve of the orange to remove the peel.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons white wine vinegar
3/4 teaspoon sugar
1/8 to 1/4 teaspoon ground cumin
Dash each paprika, curry powder, ground cinnamon and pepper
2 small navel oranges, peeled and sliced
2 slices red onion, quartered
1 tablespoon minced fresh cilantro

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, cumin, paprika, curry, cinnamon and pepper; shake well. Place oranges and onion in a shallow bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cilantro. Serve with a slotted spoon.

Nutrition Facts : Calories 117 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)



Brazilian Chicken Salad (Salpicao de Frango) image

This is a really easy chicken salad made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.

Provided by Mia

Categories     Salad

Time 20m

Yield 8

Number Of Ingredients 15

1 pound coarsely shredded cooked chicken
1 (8 ounce) can whole kernel corn, drained
1 cup pitted green olives, chopped
¾ cup golden raisins
2 carrots, grated
1 stalk celery, finely chopped
¼ green apple, finely chopped
4 tablespoons heavy cream
1 tablespoon Dijon mustard
1 pinch white sugar
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste
2 large lettuce leaves
4 sprigs watercress
2 cups shoestring potato sticks

Steps:

  • Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
  • Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
  • Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.

Nutrition Facts : Calories 355.2 calories, Carbohydrate 30.9 g, Cholesterol 54.5 mg, Fat 19 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 427.3 mg, Sugar 11.5 g

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