ORANGE AND RED ONION SALAD
Provided by Jamie Oliver
Time 10m
Yield 4 servings
Number Of Ingredients 5
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.
APPLE-ORANGE SALAD
Provided by Food Network Kitchen
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut the ends off the navel and blood oranges, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice).
- Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard the ginger. Toss the syrup with the oranges and apples.
ORANGE AND ALMOND SALAD
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
- In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.
ORANGE SALAD SPANISH-STYLE
Provided by Rachael Ray : Food Network
Time 5m
Yield 6 servings
Number Of Ingredients 8
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 SALAD
My mother-in-law always served this salad at Thanksgiving and Christmas in an orange square dish. It's a luscious favorite filled with pineapple and bananas. Top with additional whipped topping and pecans, if desired.
Provided by Sharon Bain
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h10m
Yield 8
Number Of Ingredients 11
Steps:
- In a medium saucepan over low heat, mix the egg, sugar, flour, 1/2 can pineapple, margarine and vanilla extract. Slowly cook and stir until thickened. Pour into an 8x8 inch dish. Mix in the whipped topping. Chill in the refrigerator 1 hour, or until firm.
- Dissolve the orange flavored gelatin mix in boiling water. Stir in remaining water. Chill in the refrigerator 1 hour, or until thick but not firm.
- Mix bananas and remaining pineapple into the gelatin. Spread on top of the mixture in the dish. Chill in the refrigerator 3 hours, or until firm.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 60.2 g, Cholesterol 23.3 mg, Fat 9.3 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 6.6 g, Sodium 70.7 mg, Sugar 49.3 g
ORANGE SALAD
You don't need salt to bring out the fantastic flavor of this zesty salad from our Test Kitchen. A dash of spices and minced cilantro add to its somewhat exotic appeal. TIP: To easily peel the oranges, cut off both ends and stand the orange upright on a cutting board. Cut downward in vertical strips following the curve of the orange to remove the peel.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, cumin, paprika, curry, cinnamon and pepper; shake well. Place oranges and onion in a shallow bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cilantro. Serve with a slotted spoon.
Nutrition Facts : Calories 117 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ONION ORANGE SALAD
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
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.
TURKISH ORANGE SALAD WITH MEDITERRANEAN DRESSING
Oranges and blood oranges are combined with olives and a simple Mediterranean olive oil and lemon dressing for a perfect appetizer that checks the clean eating box.
Provided by FritzM
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter.
- Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 21.4 g, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 148.8 mg, Sugar 3.6 g
BLOOD-ORANGE SALAD
Provided by Oliver Schwaner-Albright
Categories dinner, easy, lunch, salads and dressings
Time 1h10m
Yield Serves 6
Number Of Ingredients 4
Steps:
- Halve the oranges crosswise and break apart the sections into a bowl, trying not to press out too much juice. Cover and refrigerate for at least 1 hour.
- Just before serving, toss the oranges with red pepper flakes and a pinch of salt, enough for both seasonings to be tasted. Divide among six plates and drizzle with olive oil.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 25 grams
MANDARIN ORANGE SALAD
Make and share this Mandarin Orange Salad recipe from Food.com.
Provided by donna in niagara f
Categories Oranges
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1/4 cup white sugar, salt, pepper, vinegar and oil.
- Heat until sugar dissolves.
- Cool.
- Meanwhile cook almonds and 6 tsp.
- sugar over med-low heat in saucepan stirring constantly until sugar melts and almonds coated.
- Cool and break apart.
- Break apart lettuces into bite size pieces.
- Add thinly sliced celery, cut on diagonal and thinly sliced green onions.
- 5 minutes before serving toss with drained mandarin oranges, sugared almonds and cooled dressing.
- If desired can add a few pieces of chunked pineapple and top with a few crunchy chow mein noodles.
TOSSED SALAD WITH ORANGES
The combination of fresh greens, tangy oranges, savory bacon and crunchy almonds is one of my specialties. Topped with a pleasantly sweet dressing, this salad brings a splash of color to any table.-Anne Wegener, Springville, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings (1-1/2 cups dressing).
Number Of Ingredients 13
Steps:
- In a food processor or blender, combine the oil, vinegar, sugar, onion, mustard and salt. Cover and process until smooth. Stir in the poppy seeds, In a salad bowl, combine the greens, oranges, bacon and almonds. Drizzle with dressing and toss to coat. Serve immediately.
Nutrition Facts : Calories 218 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 136mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
ORANGE ONION SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 16 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 52 milligrams, Sugar 19 grams
FLUFFY ORANGE SALAD ( OR DESSERT!! )
This makes a very pretty salad, and it always goes real quick. We have it on the Easter dinner table every year.
Provided by MizzNezz
Categories Pineapple
Time 10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix jello, whipped topping and sour cream well.
- Add oranges, pineapple, and banana.
- Chill.
ORANGE DAIKON SALAD
Make and share this Orange Daikon Salad recipe from Food.com.
Provided by Belle Vix
Categories European
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- place daikon in a bowl.
- in another bowl, whisk the oil vinegar, oil, orange zest adn salt until dressing is well blended pour dressing over the daikon, toss salad well.
- serve immediately.
Nutrition Facts : Calories 141.6, Fat 13.7, SaturatedFat 1.8, Sodium 23.7, Carbohydrate 4.9, Fiber 1.9, Sugar 2.8, Protein 0.7
ORANGE ROMAINE SALAD
Romaine lettuce and orange slices are tossed with a light honey vinaigrette.
Provided by Justin Shepheard
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 8.7 g, Fat 20.6 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 3.2 g, Sodium 149.7 mg, Sugar 6.1 g
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
MEDITERRANEAN ORANGE SALAD
"A friend gave me this old Sicilian recipe, featuring a refreshing mix of oranges, onion and oil dressing," says Amelia. "It's the kind of salad I can imagine sitting by the sea and enjoying."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the oranges, onion, oil, salt and pepper; gently toss to coat. Cover and refrigerate for 2 hours. , Using a slotted spoon, remove orange mixture to lettuce-lined plates.
Nutrition Facts : Calories 189 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ORANGE BUTTERMILK SALAD
A refreshing chilled salad with orange gelatin, pineapple, buttermilk, and whipped topping.
Provided by Diane Blanchard Angell
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 8h30m
Yield 10
Number Of Ingredients 5
Steps:
- Mix pineapple and sugar together in a medium saucepan, and bring to a low boil, stirring occasionally. Stir in gelatin until completely dissolved, remove from heat, and cool to room temperature. Add buttermilk, and refrigerate 1 hour, or until partially set.
- Gently fold in whipped topping. Pour mixture into a lightly oiled gelatin mold. Refrigerate 8 hours, or until completely set.
Nutrition Facts : Calories 203 calories, Carbohydrate 35.3 g, Cholesterol 2 mg, Fat 6.1 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 5.2 g, Sodium 100.3 mg, Sugar 19.3 g
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
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
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