Orange Onion Lettuce Salad Recipes

Steps:

• In a salad bowl, toss the lettuce, onions and oranges; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, parsley, salt if desired, pepper and hot pepper sauce; shake well. Drizzle desired amount over salad; toss to coat. Sprinkle with almonds if desired. Refrigerate any remaining dressing.

Steps:

• Arrange lettuce on six salad plates. Top with oranges and onion rings. In a small bowl, combine the remaining ingredients. Drizzle over salads; serve immediately.

Steps:

• In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
• Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

Steps:

• Place the onion, sugar, mustard, celery seed, and black pepper into a small bowl. Pour in the vinegar, and stir until the sugar has dissolved. Whisk in the olive oil until the dressing is thick. Cover, and refrigerate at least 3 hours.
• To make the salad, toss the lettuce, oranges, mushrooms, almonds, and bacon together in a large bowl. Drizzle with the dressing, and toss again to coat.

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.

Steps:

• Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add onion; marinate 30 minutes, stirring often. Divide lettuce among 4 plates. Top with orange slices. Ladle dressing with onion over.

Steps:

• Cut away the core of the lettuce. Remove the leaves. Rinse and pat dry. Put leaves into a salad bowl and add onion and parsley.
• Put the vinegar in a bowl and add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad and toss to blend.

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.

Steps:

• Combine salad ingredients 1-2 hours before serving.
• Make dressing up to a day ahead or as close as 20 minutes before serving.
• Pour dressing over salad and toss lightly.
• Serve immediately.

Steps:

• Wisk all dressing ingredients together and set aside.
• Prepare the oranges by cutting off the top and bottom. Use a knife to cut off the rind (vs. peeling with your hands), including removing all the white pith, which is bitter. Cut oranges in 1/3-inch slices, then cut those in half.
• Slice the red onion into thin rings. Cut the olives in half. Cut the mint leaves into thin ribbons and/or chop the cilantro. Tear the lettuce into medium pieces; wash and dry.
• Toss the lettuce in some of the dressing, then place on a platter. Arrange the oranges in overlapping slices on top of the lettuce. Place the onion, optional preserved lemon and olives on top of the oranges. Drizzle all with the remainder of the dressing. Sprinkle the mint or cilantro on top and serve.
• An alternative presentation is to toss all the ingredients (oranges through mint or cilantro) together with the remaining dressing and place on top of the lettuce.