Olive And Orange Salad Recipes

ORANGE AND OLIVE SALAD

Temple oranges are shiny, spongy to the touch and deeply rutted with pores, like a cartoonist's idea of an orange. The temple orange, which arrives at stores in the winter, is worth seeking out. Start with the peel, which is thin and tight to the pulp yet zippers off as cleanly as that of the tangerine. The segments have little pith, and though their skin is delicate, they separate neatly, sparing your shirt. Pop a sector, fat and pulpy, into your mouth, and the thing just bursts. Temples are far juicier than most oranges, with a tarter, more complex taste. This is a recipe, adapted from "Jane Grigson's Fruit Book" (Atheneum, 1982), that showcases their sweetness, set off by bitter greens, salty olives and black pepper.

Provided by Patrick Farrell

Categories brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

Orange and Olive Salad image

Steps:

Grate the zest of 2 oranges. Mix it with the oil, vinegar and a bit of salt.
Peel the remaining oranges, slice into thin disks (perpendicular to the segment seams) and spread out in a single layer on a large dish. Pour the dressing over them. Grind pepper until it covers them like a thin layer of sand. Leave for 2 hours or longer in a cool place.
Separate the chicory or endive leaves, rinse and dry them. Tear them up, place in large salad bowl. Lift the oranges from the dressing and place atop the greens, breaking up the disks into quarters. Sprinkle the olives on top, then a bit of the dressing. Toss lightly, add more dressing to taste and serve immediately.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 12 grams

Ingredients

6 temple oranges
4 tablespoons extra virgin olive oil
1 tablespoon wine vinegar
Salt and pepper
2 medium heads chicory or curly endive
3/4 cup kalamata or oil-cured olives, chopped

SICILIAN ORANGE SALAD

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

Sicilian Orange Salad image

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

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

ORANGE AND RED ONION SALAD

Provided by Jamie Oliver

Time 10m

Yield 4 servings

Number Of Ingredients 5

Orange and Red Onion Salad image

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.

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

ORANGE AND OLIVES SALAD

My grandmother made sure this orange and olives salad was on our holiday table every year. It's so light and simple to make. And it looks pretty on the table! -Angela David, Lakeland, Florida

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 16 servings.

Number Of Ingredients 4

Orange and Olives Salad image

Steps:

Arrange orange slices along outer edge of a serving dish, leaving center open. Place olives in center of dish. Drizzle with oil; sprinkle with pepper.

Nutrition Facts : Calories 54 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

4 large navel oranges, peeled and sliced
2 cans (6 ounces each) pitted ripe olives, drained
1 tablespoon canola oil
1/8 teaspoon pepper

ORANGE AND OLIVE SALAD

Here is another Moroccan salad dish from "The World of Spice". Serve this with other salads I've posted (such as Lemon Salad, Spicy Carrot Salad and Grilled Green Pepper & Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

Provided by Mrs B

Categories Citrus

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Orange and Olive Salad image

Steps:

Cut the peel and pith from the oranges, then divide into segments (reserving any juice) leaving them whole or chopped as preferred.
In a bowl mix with olives with the orange segments and juice, add the lemon juice, cumin, chilli powder, sugar and salt.
Serve chilled.

Nutrition Facts : Calories 127.7, Fat 2.9, SaturatedFat 0.4, Sodium 246.5, Carbohydrate 26.7, Fiber 6, Sugar 19.6, Protein 2.2

Ingredients

6 -8 oranges
20 kalamata olives, stoned
1 tablespoon lemon juice (or at least 1/2 lemon's worth)
1 pinch ground cumin, to taste
1 pinch chili powder, to taste
1 teaspoon superfine sugar
1 pinch salt

ORANGE, RED ONION, AND BLACK OLIVE SALAD

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

Orange, Red Onion, and Black Olive Salad image

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.

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

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

Sicilian-Style Citrus Salad image

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

Ingredients

3 to 4 tablespoons olive oil
2 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 navel oranges
4 blood oranges
2 Cara Cara oranges
1 small grapefruit
1 small red onion, very thinly sliced
1 small fennel bulb, very thinly sliced, enough to make 1 cup
2 or 3 tender inside celery stalks, thinly sliced at an angle
Handful of olives, black oil cured type or green Castelvetrano type, pitted
Winter salad leaves, such as radicchio or escarole, optional
Large pinch of flaky sea salt

ONION, OLIVE AND ORANGE SALAD

Looking for something different? This is a very pretty salad, delicious too! From Food and Drink Magazine.

Provided by Leslie

Categories Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

Onion, Olive and Orange Salad image

Steps:

Spread romaine leaves on a platter. Scatter red onions and olives over top. Remove skin and white pith from oranges and slice into sections. Place over onions.
Whisk together lemon juice, sugar, cumin, paprika and olive oil.
Drizzle over salad. Garnish with parsley.

Ingredients

1 head romaine lettuce, separated into leaves
1 cup red onion, cut in half and thinly sliced
1 cup black olives
2 oranges
1/4 cup lemon juice
1 teaspoon sugar
1/4 teaspoon ground cumin
1/2 teaspoon paprika
1/2 cup olive oil
1/2 cup flat leaf parsley

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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.

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My grandmother made sure this orange and olives salad was on our holiday table every year. It's so light and simple to make. And it looks pretty on the table! -Angela David, Lakeland, Florida

ORANGE AND OLIVE SALAD

Here is another Moroccan salad dish from "The World of Spice". Serve this with other salads I've posted (such as Lemon Salad, Spicy Carrot Salad and Grilled Green Pepper & Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

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