Turkish Orange Salad With Mediterranean Dressing Recipes

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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



Turkish Orange Salad with Mediterranean Dressing image

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

4 oranges
3 blood oranges
1 small onion, finely diced
3 tablespoons olive oil
2 tablespoons lemon juice
salt
1 pinch freshly ground black pepper
10 dried black olives

TURKISH SHEPHERD'S SALAD

What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it. You can buy these spices at Middle Eastern markets or from online retailers like Penzey's. The recipe is adapted from one in "The Little Foods of the Mediterranean," by Clifford A. Wright.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 15



Turkish Shepherd's Salad image

Steps:

  • Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 389 milligrams, Sugar 4 grams

1 pound tomatoes, diced
3/4 pound cucumbers (1 European or 4 Persian), diced
1 green pepper, preferably a long green Italian frying pepper, seeded and diced
1/2 small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed
1/4 cup (loosely packed) coarsely chopped flat-leaf parsley
1 tablespoon chopped dill
2 tablespoons chopped mint
1 teaspoon sumac
1/2 to 1 teaspoon Turkish or Aleppo pepper
Salt to taste
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 to 2 ounces feta, crumbled (1/4 to 1/2 cup) (optional)
Black olives as desired (optional)
Romaine lettuce leaves and pita bread for serving (optional)

MEDITERRANEAN LENTIL SALAD

This is a delicious lentil salad, that keeps very well in the refrigerator.

Provided by Candice

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12



Mediterranean Lentil Salad image

Steps:

  • In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
  • Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g

1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
2 tablespoons lemon juice
½ cup diced celery
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

HERB SALAD WITH POMEGRANATE & PISTACHIOS

A sweet salad with plenty of crunch that goes perfectly with Middle Eastern dishes

Provided by Sarah Cook

Categories     Lunch, Side dish

Time 15m

Number Of Ingredients 9



Herb salad with pomegranate & pistachios image

Steps:

  • Mix the juice, vinegar and honey with seasoning. Tip rest of the ingredients into a large mixing bowl, drizzle over the dressing and gently toss to serve.

Nutrition Facts : Calories 131 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

juice 1 orange
3 tbsp red wine vinegar
1 tbsp clear honey
small bunch dill , very roughly chopped
small bunch mint , picked and torn
bunch spring onions , finely sliced
100g bag mixed salad leaves
120g tub pomegranate seeds (or seeds from 1 pomegranate)
100g bag pistachios , roughly chopped

TURKISH SALAD GAVURDAGI

This "bright" and refreshing salad, from turkikshcookbook.com has all my favorite ingredients. We like to use Recipe #100777 to scoop up the salad, although lavosh would work, too! Named after a mountain in southeast Anatolia. Sumac is available in Middle Eastern shops or online. It will make a huge difference if you use the freshest, best tomatoes and freshest parsley you can find.

Provided by COOKGIRl

Categories     Fruit

Time 3h10m

Yield 3-4 serving(s)

Number Of Ingredients 10



Turkish Salad Gavurdagi image

Steps:

  • Crush the onion with the salt and sumac.
  • Toss all the ingredients in a medium sized mixing bowl.
  • Arrange on a festive salad platter and garnish with the walnuts.
  • Gavurdagi salad's flavor is enhanced if you put it aside for a few hours before you serve it.

Nutrition Facts : Calories 170.7, Fat 15.8, SaturatedFat 1.9, Sodium 12.6, Carbohydrate 7.3, Fiber 2.4, Sugar 3.2, Protein 2.8

1/4 red onions or 1/4 white onion, finely chopped
salt, to taste
1 teaspoon ground sumac
2 medium tomatoes, peeled, seeded and chopped
2/3 cup parsley, finely chopped (NOT dried)
2 tablespoons extra virgin olive oil
1 teaspoon pomegranate syrup (also known as pomegranate molasses)
2 -3 tablespoons lemon juice
1 teaspoon cayenne pepper
1/4 cup walnuts, toasted

TURKISH CABBAGE SALAD (LAHANA SALATA)

We actually had this during our last trip to Turkey. This recipe is incredibly simple and easy to prepare - exactly as it is intended to be. Olives may be used as a garnish, if desired.

Provided by - Carla -

Categories     Gumbo

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6



Turkish Cabbage Salad (Lahana Salata) image

Steps:

  • Cut the cabbage in half and discard the outer tough leaves and the inner core.
  • Cut each half into quarters and wash under cold water.
  • Place each quarter on its side and slice very thin slices with a sharp knife.
  • Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste.
  • Toss well with enough dressing to suit your taste and serve.

Nutrition Facts : Calories 50.3, Fat 0.2, SaturatedFat 0.1, Sodium 48.3, Carbohydrate 11.7, Fiber 4.6, Sugar 6.3, Protein 2.2

1 head cabbage
3 carrots, shredded
olive oil
vinegar or lemon juice
salt
pepper

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 Allrecipes Member

Categories     Orange Salad

Time 20m

Yield 4

Number Of Ingredients 8



Turkish Orange Salad with Mediterranean Dressing image

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

4 oranges
3 blood oranges
1 small onion, finely diced
3 tablespoons olive oil
2 tablespoons lemon juice
salt
1 pinch freshly ground black pepper
10 dried black olives

MANDARIN ORANGE SALAD WITH CARAMELIZED HAZELNUTS

I have to take advantage of the wonderful hazelnuts grown in Oregon. This salad recipe always hits the spot. Substitute tangerines or navel oranges for the mandarin oranges if you wish. From oregonhazelnuts.org.

Provided by COOKGIRl

Categories     Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14



Mandarin Orange Salad With Caramelized Hazelnuts image

Steps:

  • Parsley Dressing: Combine ingredients in non-reactive small bowl and using an immersion blender, puree until smooth. Best that salad dressing be prepared at least 1 hour in advance to allow to marinate.
  • Carmelized Hazelnuts: In cast iron skillet over medium heat slowly melt 2 tablespoons sugar. Mix hazelnuts, covering well with sugar. Cook until light amber color. Set aside to cool on parchment paper before use.
  • Salad: In large salad bowl, toss greens, onions, celery and Mandarin oranges with parsley dressing. Sprinkle with the caramelized hazelnuts.

Nutrition Facts : Calories 355.6, Fat 31.9, SaturatedFat 2.9, Sodium 10.3, Carbohydrate 17.3, Fiber 3.1, Sugar 13.1, Protein 3.9

7 -8 cups mixed greens
2 green onions, chopped
1/2 cup chopped celery & leaves
1 cup drained mandarin orange, segments cut into thirds
1 cup roasted oregon hazelnuts
2 tablespoons sugar
1/4 cup salad oil
1/4 cup hazelnut oil
1/4 cup fresh parsley, chopped
2 tablespoons raw sugar
2 tablespoons apple cider vinegar
salt, to taste
pepper, to taste
1 dash Tabasco sauce

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