ORANGE AND RED ONION SALAD
Provided by Jamie Oliver
Time 10m
Yield 4 servings
Number Of Ingredients 5
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.
ORANGE, RADISH, AND MINT SALAD
Steps:
- Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
- In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.
EASY ORANGE AND RED ONION SALAD
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
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 'N' RED ONION SALAD
Drizzled with a tangy dressing, this appealing salad makes a colorful and tasty alternative to the usual tossed salad. Plus, you can assemble it in minutes. -Jodi Grable, Springfield, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- On a serving platter, arrange the romaine, oranges and onion. In a small bowl, whisk the remaining ingredients; drizzle over salad.
Nutrition Facts : Calories 173 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.
SALAD WITH ORANGES, RED ONION AND OLIVES
Make and share this Salad With Oranges, Red Onion and Olives recipe from Food.com.
Provided by gailanng
Categories Greens
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Wisk all dressing ingredients together and set aside.
- Prepare the oranges by cutting off the top and bottom. Use a knife to cut off the rind (vs. peeling with your hands), including removing all the white pith, which is bitter. Cut oranges in 1/3-inch slices, then cut those in half.
- Slice the red onion into thin rings. Cut the olives in half. Cut the mint leaves into thin ribbons and/or chop the cilantro. Tear the lettuce into medium pieces; wash and dry.
- Toss the lettuce in some of the dressing, then place on a platter. Arrange the oranges in overlapping slices on top of the lettuce. Place the onion, optional preserved lemon and olives on top of the oranges. Drizzle all with the remainder of the dressing. Sprinkle the mint or cilantro on top and serve.
- An alternative presentation is to toss all the ingredients (oranges through mint or cilantro) together with the remaining dressing and place on top of the lettuce.
ORANGE SALAD WITH RED ONION AND MINT
Summer's here and this is a great salad to serve on a hot day. Good for those of us on low-carb diets as well! Prep time is marinading time.
Provided by Mirj2338
Categories Oranges
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In small bowl, combine all the ingredients.
- Cover and allow to marinate in the fridge for at least 30 minutes.
Nutrition Facts : Calories 134.7, Fat 7, SaturatedFat 1, Sodium 61.2, Carbohydrate 19.1, Fiber 3.4, Sugar 12.5, Protein 1.4
SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT
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.
MINTED ORANGE, FENNEL AND RED ONION SALAD
Categories Salad Fruit Onion Side Vegetarian Quick & Easy Orange Mint Fennel Summer Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Make Dressing:
- Heat a dry small heavy skillet over moderate heat until hot and toast coriander seeds, stirring, until fragrant and a little darker, about 2 minutes. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered
- With a Japanese rotary slicer or other thin-slicing device, slice onion crosswise into thin spirals or rings. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.
- Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.
- With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board. cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.
- Drain onion well and pat dry between paper towels.
- Arrange fennel, onion and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.
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