La Zucca Magicas Orange And Olive Salad Recipes

Provided by Mark Bittman

Categories     easy, quick, weekday, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

• Ingredients

The combination of sweet, juicy, tart (and cold) orange and bitter, fatty, slightly warmer tapenade is fantastic. Don't omit the fennel seeds, which add another dimension of flavor and texture - just super. And by all means use the common navel orange - it's in season, and it seems, to me, just perfect.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 5

• Ingredients

Make and share this Orange, Fennel and Garlic Marinated Olives recipe from Food.com.

Provided by Abby Girl

Categories     < 15 Mins

Time 10m

Yield 4 -1/2 cups

Number Of Ingredients 6

Nutrition Facts : Calories 218.8, Fat 21.2, SaturatedFat 2.8, Sodium 1172.7, Carbohydrate 9.3, Fiber 4.7, Protein 1.3

• Ingredients

I wanted to be sure to include a few words about fruit salads-not sweet fruit cocktails in heavy syrup, but savory salads made like other composed salads. These may consist of fresh fruit alone, or fresh fruit combined with lettuces or other salad greens, with nuts and cheese often added for richness and texture. When there are no greens available and I desperately want something fresh, fruit salads are refreshing alternatives, either at the beginning or the end of a meal. Figs, apples, pears, pomegranates, persimmons, and almost all of the citrus fruits make good salads, with or without greens. All these fruits of fall and winter have an affinity for hearty chicories such as escarole, radicchio, and curly endive. Among my favorite fruit salads are an orange salad with black olives; avocado slices and grapefruit sections; persimmons or Asian pears with nuts and balsamic vinegar; and orange slices with marinated beets. Oranges and other citrus fruits need to be peeled and sectioned for a salad. When skinning the fruit, you want to remove all the outer peel and the membranes that enclose the sections, exposing the juicy fruit inside. You will need a small, sharp knife to do this. First, slice off the top and bottom of each fruit, slicing deeply enough to expose the inner flesh. Then, position your knife blade at the top where the fruit and peel meet, and carefully cut down following the contours of the fruit. Continue around the fruit, cutting from top to bottom, rotating the orange, until all the peel and membrane is removed. Trim away any remaining white bits of membrane. You can then slice the orange crosswise or cut between the membranes to free the individual sections. Apples and pears can be peeled or not, but to avoid oxidation, which turns the cut surfaces brown, they should be prepared just before serving. Persimmons must be peeled; this can be done in advance, but keep them covered so they don't dry out. Fruit salads are usually dressed very simply, sometimes with nothing more than a drizzle of olive oil or vinegar, or with a vinaigrette made of some citrus juice and a touch of vinegar, a little chopped shallot, salt, pepper, and olive oil.

Yield makes 4 servings

Number Of Ingredients 7

• Ingredients

This is a very simple and refreshing salad from the Middle East. It comes from The Gentle Art of Cookery by Mrs C F Leyel and Miss Olga Hartley and was published in The Good Cook Salads.

Provided by Dreamer in Ontario

Categories     Oranges

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Nutrition Facts : Calories 183.8, Fat 12.7, SaturatedFat 1.7, Sodium 165.6, Carbohydrate 18.4, Fiber 4.2, Sugar 13, Protein 1.6

• Ingredients

Make and share this Mediterranean Orange and Olive Salad recipe from Food.com.

Provided by Dancer

Categories     Oranges

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Nutrition Facts : Calories 148.6, Fat 4.6, SaturatedFat 0.6, Sodium 374.9, Carbohydrate 26.5, Fiber 8.4, Sugar 13.3, Protein 4.5

• Ingredients