Spicy Orange Salad Recipes
SPICY ORANGE SALAD
Categories Salad Side No-Cook Quick & Easy Orange Spice Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a small bowl stir together the garlic paste, the oil, the cayenne, the ground coriander, and the cumin. Arrange the orange slices on a serving dish or 2 plates, drizzle them with the dressing, and sprinkle the salad with the fresh coriander.
SPICY ORANGE SALAD, MOROCCAN STYLE
This recipe was developed in 1980 and appeared in an article in The Times by Craig Claiborne. It was reprinted recently. Olives and oranges, the article said, are one of those miracle combinations before which one should should bow in gratitude. :) Kalamata olives would be great for this.
Provided by Kumquat the Cats fr
Categories Oranges
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
- Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.
Nutrition Facts : Calories 117, Fat 5.1, SaturatedFat 0.7, Sodium 118.4, Carbohydrate 17.9, Fiber 4.1, Sugar 13, Protein 1.7
SPICY ORANGE SALAD, MOROCCAN STYLE
Provided by Amanda Hesser
Categories easy, quick, weekday, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
- Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 9 grams
ORANGE CUCUMBER TOSSED SALAD
"This salad has been a family favorite for as long as I can remember," Betty Tobias writes from Nashua, New Hampshire. "It's prettiest when it's served in a glass bowl, with orange and cucumber slices lining the sides. Often, I'll double the dressing recipe so I have some on hand for the next time I make it."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place orange and cucumber slices around the bottom sides of a straight-sided glass salad bowl. Cut any remaining orange and cucumber slices in half. Place in another bowl. Add the lettuce and onion. , In a jar with a tight-fitting lid, combine the orange juice, vinegar, sugar, salt, pepper and oil; shake well. Pour over lettuce mixture and toss gently to coat; carefully spoon into salad bowl. Sprinkle with croutons.
Nutrition Facts : Calories 111 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 141mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SPICY ORANGE SALAD WITH GREEN ONIONS
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.
ASIAN CHICKEN SALAD WITH SPICY ORANGE VINAIGRETTE
Make and share this Asian Chicken Salad With Spicy Orange Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the chicken, ginger, scallion, and salt in a saucepan and add enough cold water to cover the chicken.
- Bring to a boil over high heat.
- Decrease the heat to low and cover.
- Simmer until the chicken loses its raw look, about 15 minutes.
- Remove from the heat and let stand, covered, for 20 minutes.
- Drain the chicken; let the chicken cool until easy to handle.
- Remove and discard the skin and bone; pull the chicken meat into shreds.
- Vinaigrette--grate the zest from 1 orange into a small bowl and reserve.
- Cut off the peel from the oranges.
- Working over another bowl to collect the juices, cut between the membranes to release the orange segments.
- Squeeze the juice from the membranes, if necessary, to measure 2 tablespoons.
- Whisk together the orange juice and zest, soy sauce, vinegar, hoisin sauce, and hot sauce until combined.
- Gradually whisk in the vegetable oil, then the sesame oil.
- Bring a large pot of salted water to a boil over high heat.
- Add the noodles and cook according to the package directions until tender.
- Drain and rinse under cold running water; drain well.
- Transfer the noodles to a bowl.
- Add the chicken, orange segments, cucumber, scallions, and bell pepper.
- Add the vinaigrette and toss well.
- Sprinkle with the cilantro.
- Taste and season with soy sauce and hot sauce, as desired.
- Serve at room temperature.
Nutrition Facts : Calories 443.5, Fat 32.3, SaturatedFat 4.7, Cholesterol 15.5, Sodium 935.5, Carbohydrate 31.2, Fiber 3.3, Sugar 6.2, Protein 9.9
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
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