Tangerine And Red Onion Salad Recipes

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TANGERINE AND RED ONION SALAD



Tangerine And Red Onion Salad image

Provided by Marian Burros

Categories     weekday, salads and dressings

Time 15m

Yield 2 servings

Number Of Ingredients 4

2 large tangerines
2 ounces red onion, about 1/4 cup chopped
6 medium Greek, Italian or French black olives
1 teaspoon olive oil

Steps:

  • Peel and slice the tangerines horizontally. Seed and section. Place in a serving bowl.
  • Mince the red onion. Pit and coarsely chop the olives. Add to the bowl. Drizzle with oil and mix.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 14 grams

WATERCRESS AND TANGERINE SALAD WITH RED ONIONS AND BLACK PEPPER VINAIGRETTE



Watercress and Tangerine Salad with Red Onions and Black Pepper Vinaigrette image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 9

1 medium red onion, thinly sliced
3 tablespoons white wine vinegar
1 tablespoon Dijon style mustard
2 teaspoons cracked black peppercorns
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Scant 1/2 cup extra virgin olive oil
2 tangerines, peel and pith removed and cut into segments
2 bunches watercress, coarse stems removed, washed and dried

Steps:

  • In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette.
  • In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.
  • Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS



Baby Spinach Salad with Mandarin Orange and Red Onions image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

8 ounces baby spinach, about 5 to 6 cups
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and pepper

Steps:

  • Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
  • When you are ready to serve, pour the dressing over salad and season with salt and pepper.

TANGERINE TOSSED SALAD



Tangerine Tossed Salad image

My mother taught me how to cook when I was a young girl. The sweet tangerines and crunchy caramelized almonds make this one of my favorite recipes. -Helen Musenbrock, O'Fallon, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup sliced almonds
3 tablespoons sugar, divided
2 medium tangerines or 1 navel orange
6 cups torn lettuce
3 green onions, chopped
2 tablespoons cider vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.

Nutrition Facts : Calories 138 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

RADISH, ARUGULA, AND RED ONION SALAD WITH TANGERINES



Radish, Arugula, and Red Onion Salad with Tangerines image

Provided by Tasha de Serio

Categories     Salad     Onion     Appetizer     Side     No-Cook     Cocktail Party     Fourth of July     Picnic     Vegetarian     Quick & Easy     Low Cal     High Fiber     Mother's Day     Backyard BBQ     Spring     Tailgating     Shower     Healthy     Low Cholesterol     Tangerine     Party     Potluck     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 9

2 tangerines (such as Pixie or Satsuma)
2 tablespoons finely chopped radishes plus 12 large radishes (such as French Breakfast), trimmed, very thinly sliced
1 tablespoon chopped red onion plus 1/2 cup thinly sliced
1 tablespoon plus 2 teaspoons fresh Meyer lemon juice or regular lemon juice
1/4 cup extra-virgin olive oil
Coarse kosher salt
1 medium fennel bulb, quartered lengthwise with core intact, very thinly sliced lengthwise
3 cups (packed) arugula
1/4 cup coarsely chopped fresh mint

Steps:

  • Finely grate enough peel from tangerines to measure 1 teaspoon; place in small bowl and reserve for dressing. Using sharp knife, cut off top and bottom of each tangerine, then cut off all peel and white pith, following contour of fruit. Cut tangerines vertically in half, then crosswise into 1/4-inch-thick slices; set aside.
  • Combine 2 tablespoons finely chopped radishes, 1 tablespoon chopped red onion, lemon juice, and grated tangerine peel in small bowl; let stand 5 minutes. Whisk in extra-virgin olive oil. Season salad dressing to taste with coarse kosher salt and freshly ground black pepper.
  • Combine tangerine slices, radish slices, onion slices, fennel slices, arugula leaves, and chopped fresh mint in large bowl; sprinkle with coarse kosher salt. Drizzle dressing over salad and toss to coat thoroughly. Transfer salad to large shallow bowl and serve.

POM SPINACH, TANGERINE AND FENNEL SALAD WITH POMEGRANATE VINAIGRETTE



POM Spinach, Tangerine and Fennel Salad with Pomegranate Vinaigrette image

This salad is a feast for the eyes and the gourmet palate. Tangerine sections are marinated in pomegranate juice and placed atop spinach and thin slices of fennel and red onion, then garnished with feathery fennel ferns.

Provided by Allrecipes Member

Time 50m

Yield 4

Number Of Ingredients 15

¼ cup arils from large POM Wonderful® Pomegranate*
⅓ cup olive oil
3 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1 teaspoon salt
1 teaspoon honey
½ teaspoon black pepper
⅛ teaspoon cinnamon
1 cup juice from large POM Wonderful® Pomegranates,** or POM Wonderful 100% Pomegranate Juice
3 medium (blank)s tangerines
¼ cup granulated sugar
4 ½ cups fresh spinach leaves
½ cup thinly sliced fennel
¼ cup thinly sliced red onion
4 sprigs fennel ferns

Steps:

  • Score fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. (Refrigerate or freeze any remaining arils for another use.)
  • Prepare fresh pomegranate juice.**
  • Peel and section tangerines. Place tangerines in a bowl with 1 cup pomegranate juice and sugar if desired. Allow to marinate 30 to 45 minutes.
  • Drain tangerines; reserve 1/3 cup of the marinade for vinaigrette. Mix 1/3 cup reserved pomegranate marinade with the other vinaigrette ingredients and shake together in a tightly covered container.
  • Divide spinach, fennel and red onion on 4 salad plates. Divide tangerine slices on salad and dress with 1 to 2 tablespoons of vinaigrette per serving. Garnish with fennel ferns.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 55.2 g, Fat 19.2 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 2.6 g, Sodium 678.8 mg, Sugar 45 g

ORANGE 'N' RED ONION SALAD



Orange 'n' Red Onion Salad image

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

4 cups torn romaine
2 medium navel oranges, peeled and sectioned
1 small red onion, sliced and separated into rings
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

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.

TANGERINE MIXED BABY GREENS SALAD



Tangerine Mixed Baby Greens Salad image

Make and share this Tangerine Mixed Baby Greens Salad recipe from Food.com.

Provided by I Cook Therefore I

Categories     Salad Dressings

Time 5m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 11

1/2 cup tangerine juice
1 tangerine, peel grated, segmented and reserved for salad
1 lime, juice of
sea salt
1/4 cup light brown sugar
2 tablespoons green onions, sliced
1 tablespoon fresh ginger, minced
1/2 cup extra virgin olive oil
ground pepper, freshly ground, to taste
5 cups salad greens, of your choice
1/4 cup red onion, sliced

Steps:

  • Combine tangerine juice and peel, lime juice, salt, brown sugar, green onions, and ginger in a bowl.
  • Gradually whisk in the olive oil until blended.
  • Season to taste with pepper, and serve over salad greens along with the segmented tangerine and the sliced red onion.

Nutrition Facts : Calories 215.9, Fat 18.1, SaturatedFat 2.5, Sodium 21.8, Carbohydrate 14, Fiber 1.2, Sugar 11.2, Protein 1.1

FRESH MULTI-BEAN SALAD WITH CHARRED RED ONION



Fresh Multi-Bean Salad with Charred Red Onion image

Provided by David Tanis

Categories     salads and dressings, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, grated
Salt and pepper
1/4 cup extra virgin olive oil
1 pound fresh shelling beans (fava beans, butterbeans or cranberry beans)
1/2 pound small green beans
1/2 pound romano beans
1/2 pound small yellow wax beans
1 medium red onion, in 1/4-inch slices
A few sprigs fresh marjoram or 1/2 teaspoon dried oregano
2 tablespoons chopped flat-leaf parsley

Steps:

  • To make the vinaigrette, stir together vinegar, mustard and garlic in small bowl. Add a good pinch of salt and pepper, then whisk in olive oil. Taste for seasoning, then set aside.
  • Shuck and cook the fresh shelling beans. If using fava beans, blanch in boiling water for 1 minute, then rinse in cool water. Peel the outer skin from each bean and set aside. If using butterbeans or cranberry beans, simmer in lightly salted water to cover. They should be tender in about 30 minutes. Let shelling beans cool in their cooking water. (May be cooked ahead.)
  • Cook the green beans, romano beans and wax beans separately. Simmer each type in lightly salted water for 3 to 5 minutes, until just tender. Spread them out on plates to cool to room temperature.
  • Heat a dry cast-iron skillet over medium-high heat. Lay onion slices in the skillet and let them char and soften slightly on one side, about 5 minutes. Turn and char the other side. Set aside to cool. Toast marjoram on the hot skillet until it chars slightly, about one minute, then remove. (You may char the onions and marjoram on an outdoor grill or under the broiler.)
  • To assemble the salad, drain the shell beans (reserve liquid for another purpose) and put them in a large serving bowl. Add cooked green beans and charred onions. Season with salt and pepper. Add vinaigrette and toss well. Crumble marjoram and sprinkle over salad. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 532 milligrams, Sugar 6 grams, TransFat 0 grams

RED ONION VINAIGRETTE



Red Onion Vinaigrette image

Make and share this Red Onion Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Salad Dressings

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 7

1/4 cup vinegar
1/2 cup sugar
1 cup vegetable oil
1 teaspoon salt
1/2 small red onion, chopped
1 teaspoon dry mustard
2 tablespoons water

Steps:

  • Combine all ingredients in a blender and blend on high speed until smooth and thickened.
  • Refrigerate for at least 1 hour before serving.

SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION



Sheet-Pan Chicken With Rhubarb and Red Onion image

This easy yet robust dish celebrates rhubarb's savory side. Here, a bit of honey, some sliced sweet red onion and the rich juices of roasted chicken thighs and drumsticks temper its tartness. Serve this dish with a crackly baguette or some rice to catch the tangy sauce at the bottom of the pan. It's the best part.

Provided by Melissa Clark

Categories     weekday, poultry, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 10

1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks (see Tip)
1 teaspoon ground coriander
1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 large red onion, cut into 1/2-inch-thick wedges
5 thyme sprigs
3 tablespoons extra-virgin olive oil, plus more as needed
8 ounces rhubarb stalks, sliced into 1/2-inch pieces (about 2 cups)
3 tablespoons honey, plus more to taste
1/2 cup cilantro or mint leaves and tender stems, torn

Steps:

  • Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.
  • Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.
  • While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
  • Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.
  • Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it's very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.

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Top Asked Questions

How do you make a salad with tangerines?
In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.
How many calories are in a tangerine salad?
In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat. 1 cup: 138 calories, 9g fat (1g saturated fat), 0 cholesterol, 105mg sodium, 14g carbohydrate (11g sugars, 3g fiber), 3g protein.
How to make Tangerines with almonds?
In a small skillet over medium-low heat, combine and stir the almonds and 2 tablespoons sugar. Cook for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel tangerine into segments and reserve 1 tablespoon juice. In a large salad bowl, toss lettuce, onions, tangerines and almonds until combined.
How do you make a salad with navel oranges?
You can up the interest factor in any number of ways. Add thinly sliced fennel and red onion, some arugula, mint or basil leaves, a sprinkling of red pepper, a pinch of wild oregano or a little flaky salt. The salad needn’t be restricted to only navel oranges.

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