Mediterranean Orange Onion Salad Recipes

TURKISH ORANGE SALAD WITH MEDITERRANEAN DRESSING

Steps:

• Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter.
• Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.

ONION ORANGE SALAD

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.

MEDITERRANEAN ORANGE SALAD

Steps:

• In a large bowl, combine the oranges, onion, oil, salt and pepper; gently toss to coat. Cover and refrigerate for 2 hours. , Using a slotted spoon, remove orange mixture to lettuce-lined plates.

MEDITERRANEAN ORANGE-ONION SALAD

Steps:

• To make marinade, whisk salad dressing, mustard, and garlic powder in a small bowl until blended.In a deep 2-quart bowl or casserole dish, place half of the orange slices, top with half of the onion rings, and drizzle with half of the marinade. Repeat with remaining oranges, onion, and dressing. Cover and refrigerate 3 to 24 hours, basting with marinade several times.Just before serving, line individual salad plates with torn leaf lettuce. Arrange drained oranges and onions on lettuce, reserving marinade. Garnish with ripe olives. Drizzle some of the remaining marinade over each salad. Pass remaining marinade.NOTE: For a main dish salad, double the amount of marinade. Arrange orange and onion slices on lettuce-lined plates, then add chunks of drained canned tuna, chicken, or ham. Garnish as above and spoon some of the marinade over the entire salad. (Makes 4 servings.)

ORANGE, ONION AND ROSEMARY SALAD

Steps:

• Peel the oranges, and section them as you would a grapefruit, or slice them thinly. Peel the onion, and slice thinly. Toss both with the rosemary, a small amount of salt and pepper, and the olive oil.
• Serve immediately, garnished with rosemary sprigs if you have them, or refrigerate for up to 2 hours. Bring to room temperature before serving.

SPICY ORANGE SALAD WITH GREEN ONIONS

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.

MEDITERRANEAN ORANGE-ONION SALAD

Steps:

• To make marinade, whisk salad dressing, mustard, and garlic powder in a small bowl until blended.In a deep 2-quart bowl or casserole dish, place half of the orange slices, top with half of the onion rings, and drizzle with half of the marinade. Repeat with remaining oranges, onion, and dressing. Cover and refrigerate 3 to 24 hours, basting with marinade several times.Just before serving, line individual salad plates with torn leaf lettuce. Arrange drained oranges and onions on lettuce, reserving marinade. Garnish with ripe olives. Drizzle some of the remaining marinade over each salad. Pass remaining marinade.NOTE: For a main dish salad, double the amount of marinade. Arrange orange and onion slices on lettuce-lined plates, then add chunks of drained canned tuna, chicken, or ham. Garnish as above and spoon some of the marinade over the entire salad. (Makes 4 servings.)