ORANGE, RED ONION, AND BLACK OLIVE SALAD
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
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.
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 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, RED ONION AND FENNEL SALAD
Provided by Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.
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.
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.
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
RADICCHIO SALAD WITH ORANGES AND OLIVES
Provided by Myra Goodman
Categories Salad Leafy Green Olive Onion Appetizer Side No-Cook Vegetarian Quick & Easy Low Cal High Fiber Feta Orange Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Cut peel and white pith from oranges. Working over small bowl and using small sharp knife, cut between membranes to release segments. Squeeze membranes to release juice. Combine 1/4 cup orange juice and vinegar in small bowl (reserve remaining juice for another use). Whisk in olive oil. Season with salt and pepper.
- Toss mâche, frisée, and radicchio in large bowl. Add orange segments, sliced red onion, and Kalamata olives. Drizzle orange dressing over salad and toss well to coat. Sprinkle with crumbled feta cheese and serve.
ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE
A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!
Provided by FAITHFUL96
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
- In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
- In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
- Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g
ORANGE AND OLIVE SALAD
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
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
ORANGE ROMAINE SALAD
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
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
ORANGE ONION SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 5
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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