Orange And Olive 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
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
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
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
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
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
ORANGE AND OLIVE SALAD
Make and share this Orange and Olive Salad recipe from Food.com.
Provided by Carolyn51
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Slice off the top and bottom of the oranges. You want to cut off just enough that the internal flesh is barely exposed. On a cutting board, lay the orange down on one of its cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle that matches the contour of the fruit. Work your knife around with a gentle sawing motion, following the contour of the fruit and removing just enough skin to expose the flesh underneath. Use your knife to trim off any extra bits of remaining white pith as it is bitter.
- Slice the oranges into cross-wise slices 1/4 of an inch thick, to make beautiful round slices. Lay slices overlapping slightly in your serving dish. Tumble on the black ripe olives, pomegranate seeds, sliced red onion and mint leaves.
- Make the dressing by combing the lemon juice, orange juice, olive oil, hot paprika or cayenne if using, and sea salt in a bowl. Spoon the dressing liberally over the salad and serve at room temperature.
Nutrition Facts : Calories 123.2, Fat 8.2, SaturatedFat 1.1, Sodium 83.1, Carbohydrate 13.1, Fiber 2.9, Sugar 1.7, Protein 1.2
ORANGE, ONION AND OLIVE SALAD (MUNKACZINA)
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
Steps:
- Slice oranges crosswise and remove seeds and white membranes in the middle of the rounds.
- Arrange a bed of orange slices in a dish and cover with the chopped onion.
- Place a bed of olives on top of the onion layer.
- Sprinkle with cayenne pepper, salt and olive oil.
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
ORANGE AND OLIVE SALAD
Eat heart-smart with this Mediterranean-style salad. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- With sharp knife, peel oranges, cutting off most, but not all, of white pith. Cut oranges in thin crosswise slices and arrange on a platter. Scatter the radishes, red onion and olives over oranges. Sprinkle with pepper.
- In small cup, mix oil, vinegar, salt and oregano with a fork. Spoon evenly over oranges. Cover with plastic wrap; let stand at least 15 minutes before serving.
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 0 g
OLIVE ORANGE SALAD
This easy side salad is fancy enough to serve to dinner guests, but quick enough to make during the week. It pairs well with spicy meals, like blackened fish or pasta with zesty sausage. Carol Gaus - Elk Grove Village, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Peel and cut each orange widthwise into three slices. Place lettuce leaves on individual salad plates. Top with orange slices and onion. Sprinkle with olives; drizzle with dressing.
Nutrition Facts : Calories 138 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ORANGE AND OLIVE SALAD
Steps:
- Slice the oranges into round circles and place them around the edge of a serving platter.
- Drain the olives and place them in the middle of the platter.
- Then lightly drizzle the vegetable oil over both the oranges and the olives and sprinkle lightly with black pepper. Chill and serve along with meal.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ORANGE AND OLIVE SALAD
Provided by Patrick Farrell
Categories brunch, dinner, lunch, salads and dressings, side dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 6
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
FENNEL, ORANGE, AND OLIVE SALAD
Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
- In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
- In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.
ORANGE, RADISH AND OLIVE SALAD
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut peel and white pith from 4 oranges with a sharp knife. Halve oranges lengthwise, then cut crosswise into 1/4-inch-thick slices. Squeeze enough juice from remaining orange to measure 3 tablespoons.
- Whisk together orange and lemon juices, oil, honey, cinnamon, and cayenne until emulsified. Season with salt and pepper. Add orange slices, radishes, and olives and gently toss. Let stand at room temperature 15 minutes before serving.
GREEN BEAN, ORANGE, AND GREEN OLIVE SALAD
Provided by Bill Granger
Categories Citrus Fruit Herb Olive Vegetable Side Vinegar Orange Green Bean Honey Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry. DO AHEAD Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.
- Cut oranges in half, then crosswise into 1/3-inch-thick slices; place in large bowl. Mix in olives, parsley, beans, and dressing. Transfer to shallow dish.
ORANGE AND OLIVE SALAD
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
Steps:
- Remove the peel and membrane, exposing the juicy flesh, of: 4 small or 3 medium oranges.
- Slice into 1/4-inch-thick round pinwheels and arrange them on a plate. Cut in half lengthwise, peel, and slice thin: 1 small red onion.
- Onion slices cut horizontally are prettier than slices cut lengthwise. If the onions are particularly strong, soak them in ice water for 5 to 10 minutes. Drain them well before adding to the salad. Make a vinaigrette. Mix together: 2 tablespoons orange juice, 1 teaspoon red wine vinegar, Salt and fresh-ground black pepper.
- Whisk in: 2 tablespoons olive oil.
- Taste and adjust with more salt and vinegar as needed. Scatter the onion slices over the oranges and spoon the vinaigrette over. Garnish with: Small black olives (4 or 5 per person).
- I prefer to serve the olives unpitted to preserve their integrity and beauty, but be sure to tell your friends so they know the pits are there. Use niçoise olives if you can find them, but any briny black olive will do (large ones can be coarsely chopped, if you like).
MOROCCAN ORANGE AND OLIVE SALAD
This seems like it would be a brilliant summer salad - bright pungent, sweet & salty but not heavy. Plan to serve with a simply roasted pink snapper (catch of the day in the fridge) & lightly toasted fresh pitas - summer dining at its best. Received in email from gourmet-recipes-from-around the world, thanks crazee_samoan!
Provided by Busters friend
Categories Oranges
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
- Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
- Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
- Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.
Nutrition Facts : Calories 259.8, Fat 17.9, SaturatedFat 2.4, Sodium 419.4, Carbohydrate 25.6, Fiber 6.5, Sugar 18.1, Protein 3.4
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
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.
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In a small bowl, whisk together the olive oil, lime juice, honey, garlic, cumin, paprika, red pepper flakes and salt. Set aside. Using a sharp serrated knife, slice off the ends of each orange. Stand one orange upright on one of its flat ends. Starting at the top, cut away a section of the peel, following the curve of the fruit to the bottom ...
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Add 4 tsp of the leek marinade and olive oil to the bowl and toss gently. Add a spoonful of the oranges, olives, and leeks to a large serving platter or individual salad bowls. Sprinkle with a small pinch of flaky sea salt, sumac, a squeeze of lemon juice, and the marcona almonds. Serve very soon after plating.
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Cut the ends off the fennel bulb and slice it thin, preferably on a mandolin; Cut the skin off the oranges and slice them about 1/4" thick; With a potato peeler, shave slices off a parmesan wedge, about18-20
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ORANGE AND OLIVE SALAD RECIPE | GOURMET TRAVELLER
Main. 1. For garlic and cumin dressing, whisk ingredients in a bowl, season to taste and set aside. 2. Combine orange and olives in a large bowl, pour dressing over and stir well to combine. Cover with plastic wrap and refrigerate for flavours to develop (1 hour), then serve.
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ORANGE AND OLIVE SALAD - GLUTEN FREE RECIPES
Orange and Olive Salad might be just the side dish you are searching for. One serving contains 112 calories, 1g of protein, and 8g of fat. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 13 minutes. A mixture of orange sections ...
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In a large serving bowl, combine the cooked orzo, chopped almonds, parsley, olives, green onion, raisins, and feta (if using). In a liquid measuring cup or small bowl, combine the orange zest, orange juice, olive oil, vinegar, garlic and salt. Add ¼ cup of the reserved pasta cooking water, and whisk until blended.
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Pour in the olive oil and season with salt and black pepper. Chop the stems of the fennel and put them, together with the fronds, in the bowl. Peel and crush the garlic clove, add to …
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Cut the peel and white pith from the oranges. Slice between the membranes removing the segments while collecting the juices in a bowl. Whisk in the vinegar, salt and pepper and then the olive oil. In a large bowl, combine the oranges, olives, watercress, scallions, walnuts, parsley and feta. Drizzle with the vinaigrette, tossing to combine.
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Step 1. With a sharp knife, remove skin and white pith from oranges and discard. Working over a bowl, cut orange segments from their surrounding membranes and let them fall into the bowl. Squeeze any remaining juice from the membranes into the bowl. Add mint, olives, oil, garlic, coriander and sugar.
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This salad is refreshing and delicious with very eye-catching colors. Share Tweet Save Share BigOven Email Yields 4 Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings)
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When I’m having a fairly heavy meal, I crave a fresh salad alongside. The savoriness of the sauce really brings out the sweet-tartness of the oranges, and the citrus in turn brightens the heavier notes in the sauce. The briny olive tapenade brings up the natural sweetness of the oranges and if a little of the tapenade falls into the sauce — that’s even better.
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ORANGE AND OLIVE SALAD RECIPE | MYRECIPES
excellent salad, I used spinach since I had it on hand. I added the juice of 1/2 a lime and the zest of 1 orange and the juice remaining after segmenting the oranges to the dressing, without this extra juice I think you need to reduce the oil.
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Instructions. Using a sharp knife cut a thin slice off top and bottom end of the fruit. Stand upright on a cutting board. Working from the top to the bottom, cut away the peel and pith following the contour of the fruit. Repeat with remaining fruit, and then cut crosswise into ¼-inch-thick slices. Place mache lettuce, mint leaves and fennel on ...
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Blood Orange Drizzle Dressing: Measure out 2 tsp pickling vinegar, shake/whisk with the reserved 2 tsp juice, 2 tbsp EVOO with a pinch of salt and pepper. Lightly dress fennel: Toss fennel in 1 tbsp onion pickling juice, remaining 2 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Assembling: Place 1/2 orange rounds on plate.
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