Spanish Olive Salad Recipes

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SPANISH OLIVE SALAD



Spanish Olive Salad image

Bold balsamic vinaigrette, tangy oranges and salty olives come together tastefully in a unique green salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 5

About 1 1/2 heads red leaf lettuce, torn into bite-size pieces (8 cups tightly packed)
2 large oranges, peeled, sliced
1/3 cup assorted marinated olives, pitted
1/2 small red onion, thinly sliced into rings (about 1/2 cup)
1/2 cup balsamic vinaigrette dressing

Steps:

  • Divide lettuce among 8 salad plates. Top with orange slices, olives and onion rings.
  • Just before serving, drizzle dressing over salads.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g

SPANISH MARINATED OLIVES



Spanish Marinated Olives image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 8h10m

Yield 8 to 10 servings

Number Of Ingredients 12

1/4 cup olive oil
2 teaspoons sherry vinegar
1/2 cup mozzarella pearls
1/2 cup 1/2-inch-cubed manchego
4 cloves garlic, thinly sliced
3 sprigs fresh rosemary
2 bay leaves
Zest of 1/2 orange, peeled in long strips
1 cup Castelvetrano olives, pitted
1/2 cup kalamata olives, pitted
1/2 cup cured Beldi olives, pitted
1/2 cup 1/2-inch-cubed chorizo

Steps:

  • Add the olive oil and sherry vinegar to a small bowl and whisk.
  • Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
  • Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.

ORANGE SALAD SPANISH-STYLE



Orange Salad Spanish-Style image

Provided by Rachael Ray : Food Network

Time 5m

Yield 6 servings

Number Of Ingredients 8

5 to 6 juicy seedless oranges, peeled and sliced into 1/4-inch thick discs
1/2 red onion, very thinly sliced
A handful fresh parsley, chopped, optional
2 sprigs fresh oregano, chopped
1 red chile pepper, seeded and finely chopped
Extra-virgin olive oil, for drizzling
A sprinkle paprika or smoked paprika
Kosher salt and freshly ground black pepper

Steps:

  • Arrange the oranges on a platter and top with onions, parsley, oregano, and chile pepper. Drizzle liberally with extra-virgin olive oil and season with paprika, salt and pepper.

SIMPLE SPANISH GREEN SALAD



Simple Spanish Green Salad image

This recipe was found in the Vegetarian Passport Cookbook. Use the freshest ingredients possible for the best results.

Provided by Dreamer in Ontario

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups romaine lettuce, torn into pieces
1 cup Baby Spinach, torn pieces
2 cups boston lettuce, torn into pieces
2 tomatoes, cut into wedges
1/2 Spanish onion, sliced very thinly
10 -12 green olives
1 tablespoon fresh lemon juice
3 tablespoons olive oil
sea salt and black pepper, to taste

Steps:

  • Whisk the dressing ingredients together until well mixed.
  • Just before serving, toss with salad.

SAVORY SPANISH POTATO SALAD



Savory Spanish Potato Salad image

Spanish potato salad is an important dish in Spain's culinary history. There are many versions, and this is the way we like ours. Goes so well with so many things! This is good served warm or at room temperature.

Provided by lutzflcat

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 pound small red potatoes
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 garlic cloves, crushed
1 small red bell pepper, chopped
2 tablespoons pimento-stuffed green olives, sliced
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

  • Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
  • Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
  • Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.

Nutrition Facts : Calories 193 calories, Carbohydrate 23.5 g, Fat 11.2 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 193 mg, Sugar 2 g

SPANISH OLIVE SALAD



Spanish Olive Salad image

Make and share this Spanish Olive Salad recipe from Food.com.

Provided by Sageca

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 large boston lettuce, separated
1 1/2 red onions, cut into 8 thin slices
16 large Spanish olives with pimento, sliced
2 red peppers, cleaned, seeded and sliced into 8 rounds
4 large mushrooms, sliced
1 large navel orange, peeled, sliced into 6 rounds, then halved
1 small cucumber, scored and sliced
fresh chives
1 cup bottled vinaigrette dressing

Steps:

  • Divide all ingredients (except dressing) evenly onto 4 plates.
  • Arrange creatively; top with dressing.

Nutrition Facts : Calories 349.6, Fat 31.8, SaturatedFat 5.8, Sodium 7.8, Carbohydrate 17, Fiber 3.4, Sugar 10.5, Protein 2.6

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