Orange Onion Salad Recipes

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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.

ORANGE AND ONION SALAD



Orange and Onion Salad image

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

Provided by Nat Da Brat

Categories     Fruit

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 head romaine lettuce
7 ounces mandarin oranges, drained
1 sweet onion, very thinly sliced
toasted sliced almonds
2 tablespoons sugar
1/2 tablespoon salt
1 teaspoon tarragon
1/4 teaspoon pepper
2 dashes Tabasco sauce
1/3 cup vinegar
1 egg yolk
3/4 cup vegetable oil
1/2 teaspoon Dijon mustard

Steps:

  • Place sugar, salt, tarragon, pepper, tabasco, mustard in blender.
  • Slowly add vinegar and blend well.
  • Add egg yolk, and with blender running, slowly add oil.
  • Blend until desired consistency.
  • Let dressing sit in a jar for 1 hour before using, to blend flavours.
  • Shake well before using.

Nutrition Facts : Calories 467.6, Fat 42.6, SaturatedFat 5.8, Cholesterol 41.5, Sodium 897.3, Carbohydrate 21.1, Fiber 4.7, Sugar 14.6, Protein 3.4

BLOOD ORANGE AND RED ONION SALAD



Blood Orange and Red Onion Salad image

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 7

3 blood oranges
1 ruby red grapefruit
1/2 small red onion, julienned
1 Thai bird's eye chile, thinly sliced
Kosher salt
1 tablespoon high-quality extra-virgin olive oil
3 sprigs fresh mint, cut into a chiffonade

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.

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.

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.

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT



Sicilian Fennel and Orange Salad with Red Onion and Mint image

Categories     Salad     Citrus     Onion     Vegetable     No-Cook     Low/No Sugar     Orange     Fennel     Fall     Raw     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

2 navel oranges or blood oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
1/2 cup very thinly sliced red onion
16 small fresh mint leaves, torn in half
3 tablespoons extra-virgin olive oil
20 oil-cured black olives

Steps:

  • Cut peel and pith from oranges. Cut between membranes to release segments.
  • Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and 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, ONION AND ROSEMARY SALAD



Orange, Onion and Rosemary Salad image

Provided by Mark Bittman

Categories     easy, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 navel oranges
1 small red onion
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
Salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
Fresh rosemary sprigs, optional

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.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 13 grams

ORANGE, RED ONION, AND BLACK OLIVE SALAD



Orange, Red Onion, and Black Olive Salad image

I love the combination of flavors of the beautiful simple salad. This is a recipe from Mary Englbreit's Home Companion magazine about 5 years ago. It is a great compliment to roasted fowl or pork. Everything can be prepared before hand and put together up to 2 hours before serving and refrigerated. I took this to a work Thanksgiving potluck once and it got a great response. I lost the recipe shortly afterwards only to find it recently. I will be making it again.

Provided by SueChef

Categories     Citrus

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon grated orange zest
1 cup kalamata olives or 1 cup nicoise olive, pitted
1 medium red onion, thinly sliced
5 large navel oranges, peeled & sliced crosswise in 1/4-inch pieces
coarse ground salt & pepper
1 teaspoon chopped fresh rosemary

Steps:

  • Whisk olive oil, lemon juice, and orange zest in a small bowl until well combined. Add olives set aside for at least one hour.
  • To take some of the bite out of the onions drop the slices in boiling water for about 4 minutes. Drain and refresh in ice water, and drain well again. OR my best result is to prepare the dressing, add olives and onions and marinate for at least four hours or overnight.
  • Layer oranges and onions on a serving plate. Drizzle layers with olives and dressing. Top with a little sprinkle of salt, a few grindings of fresh pepper, and the rosemary.
  • Preparation time does not include marinating time.

ORANGE ROMAINE SALAD



Orange Romaine Salad image

Romaine lettuce and orange slices are tossed with a light honey vinaigrette.

Provided by Justin Shepheard

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Yield 8

Number Of Ingredients 8

¼ cup red wine vinegar
¾ cup vegetable oil
1 tablespoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onion
1 large head romaine lettuce, torn into bite-size pieces
3 oranges, peeled and thinly sliced

Steps:

  • In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
  • Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 8.7 g, Fat 20.6 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 3.2 g, Sodium 149.7 mg, Sugar 6.1 g

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Top Asked Questions

How do you make orange salad dressing with oranges?
Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion. In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges.
How do you serve Orange and red onion salad?
Arrange the oranges on a platter and scatter the red onion on top. Drizzle with the olive oil and season with Maldon salt and white pepper. Garnish with the basil and serve.
How do you cook with oranges and onions?
Thinly slice the oranges crosswise, removing any pits. Arrange the oranges on a platter and scatter the red onion on top. Drizzle with the olive oil and season with Maldon salt and white pepper. Garnish with the basil and serve.
What do you put on a salad plate with onions?
Arrange on a serving platter and scatter over the sliced red onion. In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges. Sprinkle with the raisins, olives, sunflower seeds, and almonds. Garnish with mint springs and serve chilled.

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