Onion Cheese Orange Salad Recipes

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

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.

ONION ORANGE SALAD

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.

ROASTED BEET, ONION, AND ORANGE SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the stems and tails off the beets. Do not peel. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes.
• Trim both ends off the pearl onions. Then toss them with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender.
• Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed the slices, if necessary.
• Peel and quarter the beets. Lay the beets on a large platter. Top the beets with the orange pieces. Scatter the roasted onions around the beats.
• In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper.
• Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese. Serve immediately.

ROASTED BEET SALAD WITH ORANGES AND CREAMY GOAT CHEESE DRESSING

Steps:

• Preheat the oven to 400 degrees F. Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons. For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely. Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper. Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons. Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing. Cook's Note: If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook. Per serving: Calories 279; Total Fat 15 grams; Saturated Fat 6 grams; Protein 10 grams; Total Carbohydrate 30 grams; Sugar: 21 grams; Fiber 6 grams; Cholesterol 18 milligrams; Sodium 331 milligrams

BEAUTIFUL SALAD

Steps:

• Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.

ORANGE AND RED ONION SALAD

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.

SPINACH SALAD WITH ORANGES AND WARM GOAT CHEESE

Steps:

• Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.
• Cut goat cheese into fourths and pat each portion between your hands to form a disk. Pat pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.
• Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended.
• Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.

WATERMELON, ORANGE, AND FETA SALAD

Steps:

• On a serving platter, arrange watermelon, orange, red onion, feta cheese, and parsley. Drizzle with olive oil and season with salt and pepper.

ORANGE AND RED ONION SALAD

Steps:

• With a sharp thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit. Slice the oranges into rounds about 1/3 inch thick (you'll have about 4 cups of slices in all). Handle them gently so they remain intact.
• Peel the onion, and slice it into very thin rounds (about 1 1/2 cups in all).
• Lay out the orange rounds on a serving platter prettily (I pile up all the broken pieces in the center, making a colorful mound). Separate the onion rings, and scatter all over the oranges.
• Sprinkle the salt over the top. Grind lots of coarse pepper over the top. Drizzle 2 tablespoons of your best olive oil all over the top. Shower the parsley over all. And serve!