Orange And Parsley Salad Recipes

PARSLEY SALAD

Steps:

• Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
• In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

ORANGE AND PARSLEY SALAD

Steps:

• Remove peel and pith from oranges. Working over a bowl to catch the juice, cut segments from 1 orange. Cut remaining oranges into rounds and arrange on a platter. Top with segments and juice and drizzle with olive oil and a dash of vinegar. Season with a bit of salt. Sprinkle with parsley, olives, feta, and almonds.

BAY LEAF CHICKEN WITH ORANGE PARSLEY SALAD

Steps:

• In a large bowl, mix together bay leaves, garlic, oil, salt, mustard seeds, orange zest, Worcestershire sauce, cumin and coriander. Add chicken and turn to coat, then cover and marinate in the refrigerator for at least 1 hour and up to overnight.
• Heat oven to 425 degrees. Arrange chicken in a single layer on a rimmed baking sheet, spooning marinade on top. Drizzle with more oil, then roast until chicken is cooked through, 15 to 25 minutes.
• Meanwhile, make the salad: Cut off top and bottom of the orange so it can stand on a flat side, then cut away the white pith and rind to expose the fruit. Slice away the segments away from the membrane, then chop segments into 1/2-inch pieces.
• In a large bowl, combine orange pieces and any juices from the cutting board, parsley and scallions.
• In a medium bowl, whisk together vinegar, garlic and salt. When chicken is done, transfer to a serving plate and scrape all the chicken drippings from pan into the vinegar mixture. Whisk together to combine, then drizzle vinegar over oranges and greens. Toss to combine and add more vinegar and salt to taste. Serve chicken topped with orange-greens mixture.

FENNEL, ORANGE, AND PARSLEY SALAD

Steps:

• Trim fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
• Using a paring knife, remove the peel and pith of oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
• Add fennel, parsley, olives, and oil; season with salt and pepper. Gently toss, and serve.

ORANGE AND RED ONION SALAD

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.

FENNEL, ORANGE, AND PARSLEY SALAD

Steps:

• Trim the fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
• Using a paring knife, remove the peel and pith from the oranges. Separate the oranges into segments over a large bowl (to catch the juices), then add the segments to the bowl.
• Add the fennel, parsley, olives, and olive oil; season with salt and pepper. Gently toss, and serve.

ORANGES WITH OLIVES AND PARSLEY

Steps:

• Using a sharp knife, slice off both ends of each orange. Carefully slice downward following the curve of the fruit to remove rind and bitter white pith. Slice each orange crosswise into about six rounds, then arrange them in overlapping rows on a serving platter. Sprinkle evenly with olives.
• In a small bowl, combine paprika and lemon juice; whisk in oil until emulsified. Add chopped parsley, and whisk to combine. Drizzle dressing over oranges and olives; garnish with parsley leaves, and serve.
• (Per Serving)
• Calories: 113
• Saturated Fat: .6g
• Unsaturated Fat: 3.9g
• Cholesterol: 0mg
• Carbohydrates: 19g
• Protein: 1.4g
• Sodium: 76mg
• Fiber: 3.5g

BALSAMIC ORANGE AND BARLEY SALAD

Steps:

• In a heavy saucepan, bring orange juice and water to a boil; add barley, reduce heat. Cover and cook 35-45 minutes. Remove from heat; let stand 25-30 minutes. Drain; reserve.
• In large bowl, combine vinegar and mustard. Whisk in oil to create dressing. Stir in parsley and rosemary. Add reserved warm barley, peppers, and scallions and toss to to coat. Season with salt and pepper , if desired.
• Refrigerate. Let stand at least 1 hour before serving.