Orangeonionandolivesaladmunkaczina Recipes

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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

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.

ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE



Orange and Avocado Salad with Sweet Chili Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

1 cup orange juice
2 tablespoons white wine vinegar
2 tablespoons honey
Kosher salt and freshly cracked black pepper
1/2 teaspoon Korean chili powder (gochugaru) or another sweet chili powder such as piment d'Espelette
2 oranges, segmented
2 avocados, cut into eighths
1/4 cup extra-virgin olive oil

Steps:

  • In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour.
  • Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil.

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 VINAIGRETTE



Orange Vinaigrette image

A low-fat vinaigrette recipe

Provided by Candice

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 5

¼ cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon-style prepared mustard
2 teaspoons honey
⅛ teaspoon cracked black pepper

Steps:

  • In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 96 mg, Sugar 5.5 g

ORANGE, ONION AND OLIVE SALAD (MUNKACZINA)



Orange, Onion and Olive Salad (Munkaczina) image

This is a very simple and refreshing salad from the Middle East. It comes from The Gentle Art of Cookery by Mrs C F Leyel and Miss Olga Hartley and was published in The Good Cook Salads.

Provided by Dreamer in Ontario

Categories     Oranges

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 oranges, peeled
1 small onion, finely chopped
2/3 cup ripe olives, pitted
cayenne pepper, to taste
salt, to taste
3 tablespoons olive oil

Steps:

  • Slice oranges crosswise and remove seeds and white membranes in the middle of the rounds.
  • Arrange a bed of orange slices in a dish and cover with the chopped onion.
  • Place a bed of olives on top of the onion layer.
  • Sprinkle with cayenne pepper, salt and olive oil.

Nutrition Facts : Calories 183.8, Fat 12.7, SaturatedFat 1.7, Sodium 165.6, Carbohydrate 18.4, Fiber 4.2, Sugar 13, Protein 1.6

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

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