Green Salad With Asparagus Oranges And Red Onion Recipes

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GREEN BEAN AND ASPARAGUS SALAD



Green Bean and Asparagus Salad image

Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.

Provided by Sarah

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 8

Number Of Ingredients 10

1 pound fresh green beans, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1 pound fresh asparagus, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
½ red onion, chopped
2 cups cherry tomatoes, halved
¼ cup chopped fresh parsley
kosher salt to taste
ground black pepper to taste
1 tablespoon extra-virgin olive oil, or as desired

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
  • Roast green beans in preheated oven until tender, about 10 minutes.
  • Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
  • Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
  • Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

Nutrition Facts : Calories 86.1 calories, Carbohydrate 8.8 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 59.3 mg, Sugar 2.1 g

ASPARAGUS AND MANDARIN ORANGE SALAD



Asparagus and Mandarin Orange Salad image

I had this at a restaurant and loved it so had to try and duplicate it at home. Yummy. Quick and easy. I used a small amount of the mandarin juice in the balsamic mixture. Serve immediately or chill.

Provided by Julia Harbeck

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 7

1 pound thin asparagus spears
⅓ cup balsamic vinegar
3 tablespoons olive oil
1 (12 ounce) can mandarin oranges, drained
½ red onion, thinly sliced
10 cherry tomatoes, or more to taste
5 kalamata olives, or to taste

Steps:

  • Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
  • Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk olive oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 7.7 g, Fat 4.7 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 37.1 mg, Sugar 5.3 g

FREGOLA SALAD WITH FRESH CITRUS AND RED ONION



Fregola Salad with Fresh Citrus and Red Onion image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup extra-virgin olive oil
1 orange, zested
8 cups chicken broth
1 pound fregola pasta (or orzo)
1 orange
1 pink grapefruit
1 small red onion, thinly sliced
1/2 cup chopped fresh mint leaves
1/4 cup chopped fresh basil leaves
1/2 tablespoon fennel seeds, lightly toasted
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the orange oil:
  • Combine the olive oil and the orange zest in a small bowl and set aside.
  • For the salad:
  • Bring the large saucepan of chicken broth to a boil over high heat. Add the fregola pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes. Drain pasta onto a large baking sheet. Spread to a single layer and let cool for 10 minutes.
  • Meanwhile, using a small knife cut the skin off the orange and grapefruit. Over a large bowl, cut out the segments of the citrus flesh and catch the juices. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta.
  • Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.

ORANGE AND RED ONION SALAD



Orange and Red Onion Salad image

Provided by Jamie Oliver

Time 10m

Yield 4 servings

Number Of Ingredients 5

5 oranges
1 red onion, cut in 1/2 and thinly sliced
A small bunch flat-leaf parsley, roughly chopped
Sea salt and freshly ground black pepper
7 ounces (200 grams) Manchego cheese

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.

"EAT YOUR VEGETABLES!": GREEN BEAN SALAD WITH RED ONION AND TOMATO



Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh green beans, washed and trimmed
1/4 red onion, sliced thin
1/4 European cucumber, cut into thin sticks resembling shape and size of green beans
1/2 pint grape tomatoes, halved
Extra-virgin olive oil, for drizzling
1/2 lemon, juiced
Coarse salt and pepper

Steps:

  • Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.

ORANGE, RED ONION AND ARUGULA SALAD



Orange, Red Onion and Arugula Salad image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

A small red onion, peeled and cut into 1/8th inch rounds
1/4 cup orange juice
2 tablespoons sherry wine vinegar
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
3 seedless oranges
2 large bunches washed and stemmed arugula

Steps:

  • Separate the rounds into rings and hold them in ice water until serving time.
  • In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper.
  • Cut the peel and pith away from the oranges and slice them into thin rounds.
  • Right before serving, make a bed of the arugula leaves, set concentric rounds of oranges on top. Drain onion rings and pat dry and scatter them over the oranges; spoon some of the dressing over the top and serve.

ASPARAGUS, PECORINO AND RED ONION SALAD



Asparagus, Pecorino and Red Onion Salad image

Provided by Anne Burrell

Categories     appetizer

Time 1h8m

Yield 6 to 8 servings

Number Of Ingredients 6

1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 cup coarsely grated aged pecorino
1/2 cup red wine vinegar
Extra-virgin olive oil
Kosher salt

Steps:

  • Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
  • It is best to do this about an hour or so in advance to let the flavors "marry".
  • Semplice!

ASPARAGUS, MANDARIN ORANGE SALAD



Asparagus, Mandarin Orange Salad image

This is a very good spring and summer salad using your favorite salad dressing. The Recipe comes from a local TV station submitted for the Asparagus festival in Stockton, CA.

Provided by Barb G.

Categories     Fruit

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb asparagus, cut on diagonal
1/2 cup mandarin orange
2 cups red seedless grapes, cut in half
1 cup carrot, peeled and julienned
1 cup celery, cut on diagonal
1/2 cup slivered almonds, roasted
salt
white pepper
12 2/3 ounces of your favorite salad dressing

Steps:

  • Snap off ends of asparagus and cut on the diagonal and blanch (add asparagus to boiling water and cook until just tender,while still maintaining bright color. Then remove, drain and IMMEDIATELY immerse into a bath of COLD water and ICE).
  • Prepare vegetables and grapes and then toss together with dressing.
  • Season to taste and top with roasted almonds.
  • Serve.

Nutrition Facts : Calories 218.9, Fat 10.7, SaturatedFat 2.2, Cholesterol 34.5, Sodium 482.1, Carbohydrate 28, Fiber 4.1, Sugar 18, Protein 7.1

ASPARAGUS, GREEN ONION, CUCUMBER, AND HERB SALAD



Asparagus, Green Onion, Cucumber, and Herb Salad image

Provided by Scott Peacock

Categories     Salad     Onion     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Mint     Asparagus     Cucumber     Healthy     Low Cholesterol     Tarragon     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 16

Dressing:
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Salad:
3 pounds medium asparagus, trimmed
4 cups thinly sliced green onions
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon

Steps:

  • For dressing:
  • Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
  • DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.
  • For salad:
  • Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
  • Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
  • Arrange asparagus on platter. Spoon cucumber mixture over and serve.

ORANGE 'N' RED ONION SALAD



Orange 'n' Red Onion Salad image

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

4 cups torn romaine
2 medium navel oranges, peeled and sectioned
1 small red onion, sliced and separated into rings
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

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.

ONION ORANGE SALAD



Onion Orange Salad image

People always enjoy the bold flavors in this delightful salad. It's both delicious and beautiful. -Zita Wilensky, North Miami Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

1/3 cup olive oil
1/4 cup orange juice
3 tablespoons vinegar
1 garlic clove, minced
1 teaspoon minced fresh parsley
1/4 teaspoon salt
Dash pepper
8 cups torn spinach or mixed greens
3 medium oranges, peeled and sliced
1 cup sliced red onion
1/2 cup crumbled blue cheese
1/4 cup slivered almonds, toasted

Steps:

  • In a small bowl, whisk the first 7 ingredients. On a serving platter or individual plates, arrange greens, oranges and onion. Drizzle with dressing. Sprinkle with cheese and almonds.

Nutrition Facts : Calories 162 calories, Fat 13g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 216mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

GREEK ASPARAGUS SALAD



Greek Asparagus Salad image

Asparagus is one of my favorite spring vegetables, but my family gets bored with it. So I developed a tasty variation of my favorite beet salad using asparagus instead. My husband gave this yummy asparagus salad rave reviews. -Kriss Erickson, Everett, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 7

1 whole garlic bulb
3 teaspoons olive oil, divided
1 pound fresh asparagus, trimmed and halved
1/4 cup chopped red onion
1/4 cup pitted Greek olives
1/4 cup reduced-fat balsamic vinaigrette
1/4 cup crumbled feta cheese

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10 minutes., Meanwhile, place asparagus on a 15-in. x 10-in. x 1-in. baking pan. Drizzle with remaining oil; toss to coat. Bake at 425° for 20-25 minutes or until tender, turning once., Squeeze softened garlic into a small bowl; mash slightly. Stir in the asparagus, onion, olives and vinaigrette; toss to coat. Sprinkle with feta before serving.

Nutrition Facts : Calories 128 calories, Fat 9g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 328mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE



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

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 6

Number Of Ingredients 13

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

Steps:

  • Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  • In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  • 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.
  • Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g

GREEN SALAD WITH ORANGE VINAIGRETTE



Green Salad with Orange Vinaigrette image

Categories     Salad     No-Cook     Vegetarian     Quick & Easy     Vinegar     Orange     Avocado     Spinach     Spring     Vegan     Endive     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

3/4 10-ounce package ready-to-use fresh spinach leaves
2 large heads Belgian endive, cut into 1/2-inch-wide slices
1 bunch radishes, trimmed, thinly sliced
2 tablespoons balsamic vinegar or red wine vinegar
6 tablespoons olive oil
1 1/2 teaspoons sugar
1 1/2 teaspoons grated orange peel
2 oranges, peel and white pith removed, sliced into rounds, slices halved
2 avocados, peeled, pitted, sliced

Steps:

  • Combine spinach leaves, endive and radishes in large bowl. Place vinegar in small bowl. Gradually mix in oil. Add sugar and orange peel. Season to taste with salt and pepper. Pour dressing over salad and toss.
  • Mound salad on large platter. Top with orange and avocados slices.

ORANGE ALMOND MIXED GREEN SALAD



Orange Almond Mixed Green Salad image

This is a quick and easy salad idea with a homemade vinaigrette drizzled over a mixture of lettuce, mandarin oranges, and almond slivers.

Provided by Chef Stef

Categories     Salad     Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

3 tablespoons canola oil
¼ cup red wine vinegar
2 tablespoons white sugar
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon dry mustard
1 head red leaf lettuce, torn
1 (11 ounce) can mandarin oranges, drained
¼ cup slivered almonds, toasted

Steps:

  • Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing.
  • Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 18.4 g, Fat 14.2 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 1 g, Sodium 314.9 mg, Sugar 14 g

SALAD WITH ORANGES, RED ONION AND OLIVES



Salad With Oranges, Red Onion and Olives image

Make and share this Salad With Oranges, Red Onion and Olives recipe from Food.com.

Provided by gailanng

Categories     Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons orange juice
3 tablespoons fruity olive oil
2 tablespoons lemon juice
1 pinch cayenne pepper
splash red wine vinegar
1/8 teaspoon paprika
juice of one garlic clove (use press)
salt and pepper, to taste
4 seedless oranges (Navel or Valencia)
1/2 small red onion
18 black olives (brined or cured such as Kalamata, Nicoise or oil-cured Moroccan)
1/4 preserved lemon rind, diced (optional)
12 mint leaves (or mixture of both) or 1/4 cup chopped cilantro (or mixture of both)
1 head romaine lettuce, torn

Steps:

  • Wisk all dressing ingredients together and set aside.
  • Prepare the oranges by cutting off the top and bottom. Use a knife to cut off the rind (vs. peeling with your hands), including removing all the white pith, which is bitter. Cut oranges in 1/3-inch slices, then cut those in half.
  • Slice the red onion into thin rings. Cut the olives in half. Cut the mint leaves into thin ribbons and/or chop the cilantro. Tear the lettuce into medium pieces; wash and dry.
  • Toss the lettuce in some of the dressing, then place on a platter. Arrange the oranges in overlapping slices on top of the lettuce. Place the onion, optional preserved lemon and olives on top of the oranges. Drizzle all with the remainder of the dressing. Sprinkle the mint or cilantro on top and serve.
  • An alternative presentation is to toss all the ingredients (oranges through mint or cilantro) together with the remaining dressing and place on top of the lettuce.

AVOCADO, ORANGE AND RED ONION SALAD



Avocado, Orange and Red Onion Salad image

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

arugula leaf
2 avocados, peeled and stoned
2 oranges
1 small red onion, thinly sliced
1 tablespoon fresh basil leaf, coarsley chopped
2 tablespoons chopped pitted black olives
2 tablespoons sherry wine or 2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1/2 shallot, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper

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 AND RED ONION SALAD



Orange and Red Onion Salad image

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

1 tablespoon butter
1 cup sliced almonds, optional
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup vegetable oil
1 bunch romaine lettuce, torn into bite-size pieces
2 medium oranges, peeled and sectioned
1 small red onion, thinly sliced

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

MIXED GREEN AND MANDARIN ORANGE SALAD



Mixed Green and Mandarin Orange Salad image

Found this recipe in Shape Magazine and thought I'd give it a try. It is a flavorful and healthy salad and is one of my DH's favorites. Sometimes I add bean sprouts, wontons or crispy rice sticks.

Provided by E.A.4957

Categories     Citrus

Time 6m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (15 ounce) can mandarin oranges in light syrup
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
3 cups chopped romaine lettuce
3 cups Baby Spinach
1 cup chopped red cabbage

Steps:

  • Drain mandarin oranges, reserving oranges in a large bowl and juice in a medium bowl.
  • To the mandarin juice, add olive oil, vinegar, dijon mustard and pepper. Whisk until blended.
  • In the large bowl, add lettuce, spinach and cabbage to the reserved oranges.
  • Pour dressing over all and toss well to combine.
  • Serve immediately.

CHICORY SALAD WITH ORANGES AND RED ONIONS



Chicory Salad with Oranges and Red Onions image

Time 25m

Yield Makes 8 servings

Number Of Ingredients 10

1/3 cup red-wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 medium red onion, sliced crosswise 1/8 inch thick and separated into rings
2 medium navel oranges
2 teaspoons whole-grain mustard
1 tablespoon low-fat chicken stock or low-sodium fat-free chicken broth
1/4 teaspoon black pepper
1 tablespoon olive oil
1/2 lb chicory (curly endive), stems and center ribs discarded and leaves torn into bite-size pieces (10 cups)

Steps:

  • Bring vinegar, sugar, and 1 teaspoon salt to a boil in a small saucepan, stirring frequently until sugar is dissolved, then remove from heat.
  • Cook onion in a saucepan of boiling salted water until crisp-tender, about 4 minutes, then drain in a colander. Rinse under cold water and drain again. Stir onion into vinegar mixture and marinate 10 minutes.
  • While onion is marinating, cut peel and white pith from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices.
  • Drain onion in a sieve set over a salad bowl, reserving marinade and onion separately. Whisk mustard, stock, remaining 1/2 teaspoon salt, pepper, and oil into marinade. Add chicory, onion, and oranges and toss with dressing. Serve immediately.

EASY ORANGE AND RED ONION SALAD



Easy Orange and Red Onion Salad image

Here's an unusual salad that's easy to prepare when holiday obligations have you short on time. The combination of red onions and oranges may seem unusual, but it's surprisingly delightful. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 10

6 tablespoons canola oil
2 tablespoons white wine vinegar
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon sugar
1/8 teaspoon ground cloves
Dash salt
Dash pepper
6 medium navel oranges, peeled and sliced
1 medium red onion, thinly sliced and separated into rings

Steps:

  • For dressing, whisk together the first 8 ingredients. Place oranges and onion in a large bowl; toss gently with dressing. Refrigerate, covered, until serving.

Nutrition Facts : Calories 127 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ORANGE ONION SALAD



Orange Onion Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 5

4 heads romaine or red leaf lettuce or other salad greens
4 navel oranges, peeled and sliced into rounds 3 or 4 very thin slices
red onion, separated into rings
4 teaspoons good-quality red wine vinegar
4 teaspoons good-quality olive oil

Steps:

  • Wash and dry leaves; tear into bite-size pieces and arrange on each of 4 plates.
  • Arrange orange slices on leaves and slip onion rings in between orange slices.
  • Whisk vinegar and oil together and pour over salads.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 16 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 52 milligrams, Sugar 19 grams

ORANGE 'N' RED ONION SALAD



Orange 'n' Red Onion Salad image

Make and share this Orange 'n' Red Onion Salad recipe from Food.com.

Provided by Sydney Mike

Categories     Oranges

Time 5m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 teaspoons white wine vinegar
3/4 teaspoon granulated sugar
1/8 teaspoon ground cumin
1 dash paprika
1 dash curry powder
1 dash ground cinnamon
1 dash black pepper
2 small navel oranges, peeled, sliced
2 slices red onions, quartered
1 tablespoon fresh cilantro, minced

Steps:

  • In a jar with a tight-fitting lid, combine oil, vinegar, sugar, cumin, paprika, curry, cinnamon & pepper, shaking well to combine.
  • Place oranges & onion in a shallow bowl, then drizzle with the dressing, tossing gently to coat.
  • Sprinkle with cilantro & serve.

RED CABBAGE-ASPARAGUS SALAD WITH TAHINI DRESSING



Red Cabbage-Asparagus Salad with Tahini Dressing image

Crispy, colorful, tangy and delicious. This salad is quick to throw together and is super healthy!

Provided by GKT

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 33m

Yield 4

Number Of Ingredients 12

1 bunch asparagus, ends trimmed
2 tablespoons tahini
1 tablespoon water
2 tablespoons lemon juice
1 clove minced garlic
white sugar to taste
¾ pound thinly sliced red cabbage
2 radishes, thinly sliced
2 green onions, sliced
2 tablespoons crumbled feta
¼ cup toasted pine nuts
2 sprigs dill, chopped

Steps:

  • Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
  • In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
  • Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 15.5 g, Cholesterol 4.2 mg, Fat 9.6 g, Fiber 5.5 g, Protein 7.9 g, SaturatedFat 2 g, Sodium 89.7 mg, Sugar 6.5 g

SPICY ORANGE SALAD WITH GREEN ONIONS



Spicy Orange Salad with Green Onions image

Categories     Salad     Onion     No-Cook     Orange     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

5 blood oranges or navel oranges
2 green onions, chopped
3 tablespoons chopped fresh parsley
1/2 teaspoon dried crushed red pepper
1 1/2 tablespoons extra-virgin olive oil

Steps:

  • Using small sharp knife, cut off peel, and white pith from oranges. Cut oranges into 1/4-inch pieces. Transfer to large bowl. Add green onions, parsley, and crushed red pepper; toss to combine. Season salad to taste with salt and pepper. Drizzle with oil and serve.

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