Red Onion And Orange Salad Spain Recipes

ORANGE SALAD SPANISH-STYLE

Orange Salad Spanish-Style image

Provided by Rachael Ray : Food Network

Time 5m

Yield 6 servings

Number Of Ingredients 8

Ingredients

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.

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

Ingredients

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.

EASY ORANGE AND RED ONION SALAD

Easy Orange and Red Onion Salad image

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

Ingredients

6 tablespoons canola oil
2 tablespoons white wine vinegar
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon sugar
1/8 teaspoon ground cloves
Dash salt
Dash pepper
6 medium navel oranges, peeled and sliced
1 medium red onion, thinly sliced and separated into rings

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

ONION ORANGE SALAD

Onion Orange Salad image

People always enjoy the bold flavors in this delightful salad. It's both delicious and beautiful. -Zita Wilensky, North Miami Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/3 cup olive oil
1/4 cup orange juice
3 tablespoons vinegar
1 garlic clove, minced
1 teaspoon minced fresh parsley
1/4 teaspoon salt
Dash pepper
8 cups torn spinach or mixed greens
3 medium oranges, peeled and sliced
1 cup sliced red onion
1/2 cup crumbled blue cheese
1/4 cup slivered almonds, toasted

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.

Nutrition Facts : Calories 162 calories, Fat 13g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 216mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

RED ONION AND ORANGE SALAD (SPAIN)

Red Onion and Orange Salad (Spain) image

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

Ingredients

4 medium oranges, peeled
1 small red onion, sliced thin
2 tablespoons raspberry vinegar (or fresh lemon juice)
6 tablespoons extra virgin olive oil
1 dash salt, to taste
1 dash pepper, to taste
4 tablespoons golden raisins (soaked, covered in hot water for 20 minutes, then drained)
20 black olives, pitted
2 tablespoons sunflower seeds
2 tablespoons almonds, blanched, chopped fine
4 sprigs of fresh mint, for garnish

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.

ORANGE AND RED ONION SALAD

Orange and Red Onion Salad image

Provided by Jamie Oliver

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

5 oranges
1 red onion, cut in 1/2 and thinly sliced
A small bunch flat-leaf parsley, roughly chopped
Sea salt and freshly ground black pepper
7 ounces (200 grams) Manchego cheese

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.

ORANGE, RED ONION, AND BLACK OLIVE SALAD

Orange, Red Onion, and Black Olive Salad image

I love the combination of flavors of the beautiful simple salad. This is a recipe from Mary Englbreit's Home Companion magazine about 5 years ago. It is a great compliment to roasted fowl or pork. Everything can be prepared before hand and put together up to 2 hours before serving and refrigerated. I took this to a work Thanksgiving potluck once and it got a great response. I lost the recipe shortly afterwards only to find it recently. I will be making it again.

Provided by SueChef

Categories Citrus

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon grated orange zest
1 cup kalamata olives or 1 cup nicoise olive, pitted
1 medium red onion, thinly sliced
5 large navel oranges, peeled & sliced crosswise in 1/4-inch pieces
coarse ground salt & pepper
1 teaspoon chopped fresh rosemary

Steps:

Whisk olive oil, lemon juice, and orange zest in a small bowl until well combined. Add olives set aside for at least one hour.
To take some of the bite out of the onions drop the slices in boiling water for about 4 minutes. Drain and refresh in ice water, and drain well again. OR my best result is to prepare the dressing, add olives and onions and marinate for at least four hours or overnight.
Layer oranges and onions on a serving plate. Drizzle layers with olives and dressing. Top with a little sprinkle of salt, a few grindings of fresh pepper, and the rosemary.
Preparation time does not include marinating time.

AVOCADO, ORANGE AND RED ONION SALAD

Avocado, Orange and Red Onion Salad image

Oranges add a fruity and flavoursome note to creamy avocados in this simple but tempting salad recipe.

Provided by English_Rose

Categories Oranges

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

arugula leaf
2 avocados, peeled and stoned
2 oranges
1 small red onion, thinly sliced
1 tablespoon fresh basil leaf, coarsley chopped
2 tablespoons chopped pitted black olives
2 tablespoons sherry wine or 2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1/2 shallot, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Place a little arugula on each serving plate or on a large platter.
Thinly slice the avocados and arrange the slices on top.
Using a sharp knife, peel and remove the pith from the oranges, remove any pips and then cut the flesh into 1/2in slices. Arrange on top of the avocado
Sprinkle the red onion slices and basil over the salad.
Put all the vinaigrette ingredients into a screw-top jar and shake well.
Pour the dressing over the salad and serve immediately.

ORANGE AND RED ONION SALAD

Orange and Red Onion Salad image

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

Ingredients

8 or more small blood oranges or other oranges
1 medium red onion
1/2 teaspoon coarse sea salt or kosher salt, or to taste
Coarsely ground black pepper to taste
2 tablespoons best-quality extra-virgin olive oil, or to taste
1 tablespoon chopped fresh Italian parsley

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!

SICILIAN ORANGE SALAD

Sicilian Orange Salad image

Red onion and orange slices sprinkled with basil, oil and ground pepper make a pretty presentation that's bound to brighten any meal. "This zesty salad is even more colorful when you use dark-red blood oranges," writes Beverly Coyde of Gasport, New York.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

6 large navel oranges, peeled and sliced
1 medium red onion, thinly sliced
8 fresh basil leaves, thinly sliced
2 tablespoons olive oil
1/4 teaspoon coarsely ground pepper

Steps:

On a serving platter, alternately arrange orange and onion slices, with the slices slightly overlapping. Sprinkle with basil. Drizzle with oil and sprinkle with pepper.

Nutrition Facts : Calories 133 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

ORANGE, FENNEL & ROCKET SALAD

Orange, fennel & rocket salad image

This fresh, fruity salad combines peppery rocket leaves, tangy citrus and a punchy mustard dressing for a full-flavoured side dish

Provided by Jessica Simmons

Categories Side dish

Time 10m

Number Of Ingredients 6

Ingredients

1 fennel bulb
2 large oranges
1 small red onion , thinly sliced
2 big handfuls rocket
1 tbsp olive oil
1 tbsp wholegrain mustard

Steps:

Using a mandolin or a sharp knife, shred the fennel into thin slices.
Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.

Nutrition Facts : Calories 100 calories, Fat 4 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

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