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
BLOOD ORANGE AND RED ONION SALAD
Steps:
- Over a small bowl, supreme the blood oranges: Start by removing the top and bottom of the oranges, then place one of the flat ends of the orange on your cutting board and cut the skin off the outside while preserving the round shape. Be sure to remove all of the white pith. Pick the orange up and cut each section out of the orange in between the membranes. You will have lovely tender sections of the orange without any of the white membranes. You will be left with a "skeleton" of the orange. Squeeze the remaining juice out of the skeleton into the bowl. Repeat with the grapefruit and halve the segments.
- Toss the onions and chile into the bowl with the fruit and juice and season with a pinch of salt and the olive oil. Let sit for at least 20 to 30 minutes. Stir in the mint right before serving.
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.
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
ROASTED BEET, ONION, AND ORANGE SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
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.
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.
FRESH SPINACH, ORANGE AND RED ONION SALAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Side dish ready in less than 30 minutes! Enjoy this tangy spinach and orange salad.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Arrange spinach on serving platter or individual serving plates.
- Peel off eight 2 1/2x2-inch strips of orange peel with vegetable peeler, being careful to remove only orange part. Cut strips lengthwise into thin slivers.
- Cut remaining peel and white pith from oranges with sharp knife. Remove segments of orange by cutting between membranes, catching juice in small bowl; set orange segments aside. Squeeze membranes of oranges into bowl to remove all of juice; if necessary, add orange juice to make 1/2 cup. Beat in honey, vinegar, oil and salt with wire whisk.
- Place onion slices in single layer on ungreased cookie sheet; brush with orange juice mixture. Broil 2 to 3 inches from heat 4 to 5 minutes or just until edges begin to darken.
- Arrange orange segments on spinach. Separate onion slices into rings; scatter over oranges. Drizzle with remaining orange juice mixture; garnish with strips of orange peel.
Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 20 g, TransFat 0 g
SICILIAN-STYLE CITRUS SALAD
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Provided by David Tanis
Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
- To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
- Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
- Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams
ORANGE AND RED ONION SALAD
In Sicily, citrus fruits (agrumi) are enjoyed as a savory as well as a sweet, usually served between courses or at the end of a meal. A salad-called pirettu-is made from thick-skinned citrons (cedri). The green rind is peeled off, the center pulp is discarded, and the pith is sliced and dressed with salt, pepper, oil, and a pinch of sugar. Since fresh citrons are hard to find in America, here's another citrus salad popular in Sicily, especially in the winter months, when oranges are at their best. Customarily it is made with blood oranges-sanguine or tarocchi-and that's the way I like it best, though any small, juicy oranges will be delicious. Serve this in the Sicilian style, laying the rounds of orange and rings of red onion artfully on a platter with the dressing drizzled over, rather than tossing everything together. It is great as an appetizer, a refreshing end-of-the-meal salad, or an accompaniment to boiled or grilled meats.
Yield serves 6
Number Of Ingredients 6
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!
RED ONION AND ORANGE SALAD (SPAIN)
Posted here for Zaar World Tour 5, this recipe was located online. Preparation time does not include time needed for raising to soak in the hot water.
Provided by Sydney Mike
Categories Oranges
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove white pith from oranges & cut the fruit crosswise into 1/4-inch slices.
- Arrange on a serving platter & scatter the sliced onion over the orange slices.
- In a small bowl, whisk together vinegar, olive oil, salt & pepper, then spoon this dressing over the slices of onion & orange.
- Sprinkle with raisins, olives, sunflower seeds & almonds.
- Garnish with mint sprigs & chill before serving.
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