Orange And Olives Salad Recipes

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ORANGE AND OLIVE SALAD



Orange and Olive Salad image

Temple oranges are shiny, spongy to the touch and deeply rutted with pores, like a cartoonist's idea of an orange. The temple orange, which arrives at stores in the winter, is worth seeking out. Start with the peel, which is thin and tight to the pulp yet zippers off as cleanly as that of the tangerine. The segments have little pith, and though their skin is delicate, they separate neatly, sparing your shirt. Pop a sector, fat and pulpy, into your mouth, and the thing just bursts. Temples are far juicier than most oranges, with a tarter, more complex taste. This is a recipe, adapted from "Jane Grigson's Fruit Book" (Atheneum, 1982), that showcases their sweetness, set off by bitter greens, salty olives and black pepper.

Provided by Patrick Farrell

Categories     brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

6 temple oranges
4 tablespoons extra virgin olive oil
1 tablespoon wine vinegar
Salt and pepper
2 medium heads chicory or curly endive
3/4 cup kalamata or oil-cured olives, chopped

Steps:

  • Grate the zest of 2 oranges. Mix it with the oil, vinegar and a bit of salt.
  • Peel the remaining oranges, slice into thin disks (perpendicular to the segment seams) and spread out in a single layer on a large dish. Pour the dressing over them. Grind pepper until it covers them like a thin layer of sand. Leave for 2 hours or longer in a cool place.
  • Separate the chicory or endive leaves, rinse and dry them. Tear them up, place in large salad bowl. Lift the oranges from the dressing and place atop the greens, breaking up the disks into quarters. Sprinkle the olives on top, then a bit of the dressing. Toss lightly, add more dressing to taste and serve immediately.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 12 grams

OLIVE ORANGE SALAD



Olive Orange Salad image

This easy side salad is fancy enough to serve to dinner guests, but quick enough to make during the week. It pairs well with spicy meals, like blackened fish or pasta with zesty sausage. Carol Gaus - Elk Grove Village, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 5

6 medium navel oranges
6 lettuce leaves
6 thin slices red onion, separated into rings
6 tablespoons sliced ripe olives
6 tablespoons Italian salad dressing

Steps:

  • Peel and cut each orange widthwise into three slices. Place lettuce leaves on individual salad plates. Top with orange slices and onion. Sprinkle with olives; drizzle with dressing.

Nutrition Facts : Calories 138 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

ORANGE AND OLIVE SALAD



Orange and Olive Salad image

Eat heart-smart with this Mediterranean-style salad. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 9

5 medium navel oranges
1/2 cup thinly sliced radishes, if desired
1/4 cup thinly sliced red onion
6 kalamata olives, pitted and sliced
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon dried oregano

Steps:

  • With sharp knife, peel oranges, cutting off most, but not all, of white pith. Cut oranges in thin crosswise slices and arrange on a platter. Scatter the radishes, red onion and olives over oranges. Sprinkle with pepper.
  • In small cup, mix oil, vinegar, salt and oregano with a fork. Spoon evenly over oranges. Cover with plastic wrap; let stand at least 15 minutes before serving.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 0 g

ORANGE AND OLIVE SALAD



Orange and Olive Salad image

Here is another Moroccan salad dish from "The World of Spice". Serve this with other salads I've posted (such as Lemon Salad, Spicy Carrot Salad and Grilled Green Pepper & Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

Provided by Mrs B

Categories     Citrus

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 -8 oranges
20 kalamata olives, stoned
1 tablespoon lemon juice (or at least 1/2 lemon's worth)
1 pinch ground cumin, to taste
1 pinch chili powder, to taste
1 teaspoon superfine sugar
1 pinch salt

Steps:

  • Cut the peel and pith from the oranges, then divide into segments (reserving any juice) leaving them whole or chopped as preferred.
  • In a bowl mix with olives with the orange segments and juice, add the lemon juice, cumin, chilli powder, sugar and salt.
  • Serve chilled.

Nutrition Facts : Calories 127.7, Fat 2.9, SaturatedFat 0.4, Sodium 246.5, Carbohydrate 26.7, Fiber 6, Sugar 19.6, Protein 2.2

ORANGE AND OLIVES SALAD



Orange and Olives Salad image

My grandmother made sure this orange and olives salad was on our holiday table every year. It's so light and simple to make. And it looks pretty on the table! -Angela David, Lakeland, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 16 servings.

Number Of Ingredients 4

4 large navel oranges, peeled and sliced
2 cans (6 ounces each) pitted ripe olives, drained
1 tablespoon canola oil
1/8 teaspoon pepper

Steps:

  • Arrange orange slices along outer edge of a serving dish, leaving center open. Place olives in center of dish. Drizzle with oil; sprinkle with pepper.

Nutrition Facts : Calories 54 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ORANGE, RADISH AND OLIVE SALAD



Orange, Radish and Olive Salad image

Yield Makes 4 servings

Number Of Ingredients 8

5 navel oranges
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
8 radishes, trimmed and cut into thin wedges
12 oil-cured black olives, pitted and chopped

Steps:

  • Cut peel and white pith from 4 oranges with a sharp knife. Halve oranges lengthwise, then cut crosswise into 1/4-inch-thick slices. Squeeze enough juice from remaining orange to measure 3 tablespoons.
  • Whisk together orange and lemon juices, oil, honey, cinnamon, and cayenne until emulsified. Season with salt and pepper. Add orange slices, radishes, and olives and gently toss. Let stand at room temperature 15 minutes before serving.

MOROCCAN ORANGE AND OLIVE SALAD



Moroccan Orange and Olive Salad image

This seems like it would be a brilliant summer salad - bright pungent, sweet & salty but not heavy. Plan to serve with a simply roasted pink snapper (catch of the day in the fridge) & lightly toasted fresh pitas - summer dining at its best. Received in email from gourmet-recipes-from-around the world, thanks crazee_samoan!

Provided by Busters friend

Categories     Oranges

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons cumin seeds
4 large oranges
3/4 cup green olives
1/4 cup virgin olive oil
1 tablespoon harissa (middle eastern store, hot sauce)
1 head lettuce, torn into bite-size pieces
salt
dill sprigs, to garnish

Steps:

  • Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
  • Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
  • Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
  • Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.

Nutrition Facts : Calories 259.8, Fat 17.9, SaturatedFat 2.4, Sodium 419.4, Carbohydrate 25.6, Fiber 6.5, Sugar 18.1, Protein 3.4

ORANGE AND OLIVE SALAD



Orange and Olive Salad image

Provided by Patrick Farrell

Categories     brunch, dinner, lunch, salads and dressings, side dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 6

6 temple oranges
4 tablespoons extra virgin olive oil
1 tablespoon wine vinegar
Salt and pepper
2 medium heads chicory or curly endive
3/4 cup kalamata or oil-cured olives, chopped

Steps:

  • Grate the zest of 2 oranges. Mix it with the oil, vinegar and a bit of salt.
  • Peel the remaining oranges, slice into thin disks (perpendicular to the segment seams) and spread out in a single layer on a large dish. Pour the dressing over them. Grind pepper until it covers them like a thin layer of sand. Leave for 2 hours or longer in a cool place.
  • Separate the chicory or endive leaves, rinse and dry them. Tear them up, place in large salad bowl. Lift the oranges from the dressing and place atop the greens, breaking up the disks into quarters. Sprinkle the olives on top, then a bit of the dressing. Toss lightly, add more dressing to taste and serve immediately.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 12 grams

FENNEL, ORANGE, AND OLIVE SALAD



Fennel, Orange, and Olive Salad image

Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

2 heads fennel, halved lengthwise, cored and thinly sliced lengthwise, and 1 tablespoon roughly chopped fennel fronds
3 navel oranges
3/4 cup pitted kalamata olives, halved
1 tablespoon sherry-wine vinegar
1 teaspoon shallot, minced
3 tablespoons extra-virgin olive oil
Pinch of coarse salt
Pinch of freshly ground pepper

Steps:

  • Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
  • In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
  • In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.

ORANGE AND OLIVE SALAD



Orange and Olive Salad image

I wanted to be sure to include a few words about fruit salads-not sweet fruit cocktails in heavy syrup, but savory salads made like other composed salads. These may consist of fresh fruit alone, or fresh fruit combined with lettuces or other salad greens, with nuts and cheese often added for richness and texture. When there are no greens available and I desperately want something fresh, fruit salads are refreshing alternatives, either at the beginning or the end of a meal. Figs, apples, pears, pomegranates, persimmons, and almost all of the citrus fruits make good salads, with or without greens. All these fruits of fall and winter have an affinity for hearty chicories such as escarole, radicchio, and curly endive. Among my favorite fruit salads are an orange salad with black olives; avocado slices and grapefruit sections; persimmons or Asian pears with nuts and balsamic vinegar; and orange slices with marinated beets. Oranges and other citrus fruits need to be peeled and sectioned for a salad. When skinning the fruit, you want to remove all the outer peel and the membranes that enclose the sections, exposing the juicy fruit inside. You will need a small, sharp knife to do this. First, slice off the top and bottom of each fruit, slicing deeply enough to expose the inner flesh. Then, position your knife blade at the top where the fruit and peel meet, and carefully cut down following the contours of the fruit. Continue around the fruit, cutting from top to bottom, rotating the orange, until all the peel and membrane is removed. Trim away any remaining white bits of membrane. You can then slice the orange crosswise or cut between the membranes to free the individual sections. Apples and pears can be peeled or not, but to avoid oxidation, which turns the cut surfaces brown, they should be prepared just before serving. Persimmons must be peeled; this can be done in advance, but keep them covered so they don't dry out. Fruit salads are usually dressed very simply, sometimes with nothing more than a drizzle of olive oil or vinegar, or with a vinaigrette made of some citrus juice and a touch of vinegar, a little chopped shallot, salt, pepper, and olive oil.

Yield makes 4 servings

Number Of Ingredients 7

4 small or 3 medium oranges
1 small red onion
2 tablespoons orange juice
1 teaspoon red wine vinegar
Salt and fresh-ground black pepper
2 tablespoons olive oil
Small black olives (4 or 5 per person)

Steps:

  • Remove the peel and membrane, exposing the juicy flesh, of: 4 small or 3 medium oranges.
  • Slice into 1/4-inch-thick round pinwheels and arrange them on a plate. Cut in half lengthwise, peel, and slice thin: 1 small red onion.
  • Onion slices cut horizontally are prettier than slices cut lengthwise. If the onions are particularly strong, soak them in ice water for 5 to 10 minutes. Drain them well before adding to the salad. Make a vinaigrette. Mix together: 2 tablespoons orange juice, 1 teaspoon red wine vinegar, Salt and fresh-ground black pepper.
  • Whisk in: 2 tablespoons olive oil.
  • Taste and adjust with more salt and vinegar as needed. Scatter the onion slices over the oranges and spoon the vinaigrette over. Garnish with: Small black olives (4 or 5 per person).
  • I prefer to serve the olives unpitted to preserve their integrity and beauty, but be sure to tell your friends so they know the pits are there. Use niçoise olives if you can find them, but any briny black olive will do (large ones can be coarsely chopped, if you like).

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