BLOOD ORANGE AND RED ONION SALAD
Steps:
- Over a small bowl, supreme the blood oranges: Start by removing the top and bottom of the oranges, then place one of the flat ends of the orange on your cutting board and cut the skin off the outside while preserving the round shape. Be sure to remove all of the white pith. Pick the orange up and cut each section out of the orange in between the membranes. You will have lovely tender sections of the orange without any of the white membranes. You will be left with a "skeleton" of the orange. Squeeze the remaining juice out of the skeleton into the bowl. Repeat with the grapefruit and halve the segments.
- Toss the onions and chile into the bowl with the fruit and juice and season with a pinch of salt and the olive oil. Let sit for at least 20 to 30 minutes. Stir in the mint right before serving.
CARA CARA AND BLOOD-ORANGE SALAD WITH RICOTTA SALATA
Blood oranges bring an earthy tartness, whereas Cara Caras offer a sweeter spin. Juicy and refreshing, both are the perfect match to the salty cheese and mixed greens. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES. Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 6
Steps:
- To peel oranges, using a sharp knife, cut a thin slice off both ends of fruit to reveal flesh and stand fruit upright. Then, following curve of fruit, cut downward to remove peel and white pith, rotating fruit as you work, until all of peel and pith is cut away.
- Reserve peels for another use. Thinly slice oranges crosswise.
- Arrange orange slices in a shallow serving bowl. Top with salad greens and sprinkle with ricotta salata.
- In a small bowl, whisk together blood-orange juice and oil until blended, then drizzle over salad. Sprinkle with pepper, toss gently, and serve immediately.
ORANGE CRAB SALAD
This salad is especially satisfying with oranges from our own trees.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first six ingredients. Divide the salad greens among four salad plates. Sprinkle with the chow mein noodles. Top each with about 3/4 cup crab mixture. , In a small bowl, whisk together the dressing ingredients. Serve with crab salad.
Nutrition Facts : Calories 536 calories, Fat 40g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 423mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 7g fiber), Protein 14g protein.
ARUGULA, BLOOD ORANGE, AND BLUE CHEESE SALAD
Categories Salad Fruit Leafy Green Side No-Cook Quick & Easy Brie Orange Arugula Spring Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Combine arugula and cheese in large bowl. Remove peel and white pith from oranges. Cut between orange membranes to release segments into bowl with arugula and cheese. Pour oil and lemon juice over; toss to blend. Season with salt and pepper.
BLOOD ORANGE, BLUEBERRY, AND FETA SALAD
Blood oranges are a bit less acidic with just a hint of berry flavor. Combine them with healthy salad greens, sweet blueberries, crunchy walnuts, creamy feta cheese, and a vibrant, lemony dressing, and get ready for an exquisite salad.
Provided by lutzflcat
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Divide spinach and arugula greens evenly among 4 plates. Top with blood orange slices, blueberries, walnuts. Set the feta in the middle of the salad.
- Whisk olive oil, lemon zest and juice, shallot, Dijon mustard, and pepper together in a ball. Drizzle over the salads.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 22.3 g, Cholesterol 37.4 mg, Fat 33.7 g, Fiber 5.8 g, Protein 10.9 g, SaturatedFat 9.2 g, Sodium 514.5 mg, Sugar 4.8 g
CRABBY ORANGE SALAD
Succulent crab is tossed with juicy orange segments and topped with a creamy, orange-infused dressing.
Provided by sal
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl, toss together the crabmeat and oranges. Cover and chill.
- In a small bowl, whisk together the orange juice, mayonnaise, whipped cream and sugar. Serve over the chilled crab mixture.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 26 g, Cholesterol 48.3 mg, Fat 13.3 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 2.8 g, Sodium 227.9 mg, Sugar 21.6 g
BLOOD-ORANGE SALAD
Provided by Oliver Schwaner-Albright
Categories dinner, easy, lunch, salads and dressings
Time 1h10m
Yield Serves 6
Number Of Ingredients 4
Steps:
- Halve the oranges crosswise and break apart the sections into a bowl, trying not to press out too much juice. Cover and refrigerate for at least 1 hour.
- Just before serving, toss the oranges with red pepper flakes and a pinch of salt, enough for both seasonings to be tasted. Divide among six plates and drizzle with olive oil.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 25 grams
CRAB SALAD WITH ORANGE VINAIGRETTE
I found this recipe a few years ago in the newspaper... I absolutely adore it. It is simple and fresh and sure to impress your guests!
Provided by hollyfrolly
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Vinaigrette:.
- Place a medium sauce pot over medium-high heat. Add the orange uice and reduce by half.
- Remove from heat and place in refrigerator to cool.
- Once the orange juice reduction is cool, place in a medium mixing bowl with champagne vinegar, olive oil, basil, thyme, and garlic.
- Whisk together and season to taste with salt and pepper.
- Set aside.
- Salad:.
- In a medium mixing bowl combine the spinach, toasted walnuts and red onion.
- Place the crab meat in the center of the spinach salad.
- Drizzle the vinaigrette around and lightly over the salad and serve.
Nutrition Facts : Calories 657.5, Fat 38.8, SaturatedFat 5, Cholesterol 95.2, Sodium 1988.1, Carbohydrate 31.1, Fiber 5, Sugar 20, Protein 48.8
CALIFORNIA-STYLE BLUE CRAB SALAD
Steps:
- Whisk together the mayonnaise, vinegar, paprika, and cayenne in a large bowl. Season with salt and pepper. Add the crab, avocado, olives, tomatoes, and chives and fold gently to combine.
- Put the greens in a large bowl, toss with the Meyer lemon dressing, and season with salt and pepper. Arrange the greens on 4 large dinner plates and top each with a mound of the crab salad.
ARUGULA, BLOOD ORANGE AND BLEU CHEESE SALAD
I am blessed to have a beautiful blood orange tree in my front yard, and here is one of my favorite (and easiest) ways to use them! Originally posted in Bon Appetit.
Provided by Pianolady
Categories Oranges
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine arugula and bleu cheese in a large bowl.
- Remove peel and white pith from orange.
- Cut between membranes to release orange segments into bowl with arugula and bleu cheese.
- Pour oil and lemon juice over and toss to blend.
- Season with salt and pepper.
- Enjoy!
Nutrition Facts : Calories 238, Fat 18.8, SaturatedFat 5.1, Cholesterol 12.7, Sodium 249.3, Carbohydrate 14.1, Fiber 3, Sugar 10.1, Protein 5.8
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