Mediterranean Orange Onion Salad Recipes

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.

Steps:

• On a serving platter, arrange the romaine, oranges and onion. In a small bowl, whisk the remaining ingredients; drizzle over salad.

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.

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:

• To make marinade, whisk salad dressing, mustard, and garlic powder in a small bowl until blended.In a deep 2-quart bowl or casserole dish, place half of the orange slices, top with half of the onion rings, and drizzle with half of the marinade. Repeat with remaining oranges, onion, and dressing. Cover and refrigerate 3 to 24 hours, basting with marinade several times.Just before serving, line individual salad plates with torn leaf lettuce. Arrange drained oranges and onions on lettuce, reserving marinade. Garnish with ripe olives. Drizzle some of the remaining marinade over each salad. Pass remaining marinade.NOTE: For a main dish salad, double the amount of marinade. Arrange orange and onion slices on lettuce-lined plates, then add chunks of drained canned tuna, chicken, or ham. Garnish as above and spoon some of the marinade over the entire salad. (Makes 4 servings.)

Steps:

• For dressing, whisk together the first 8 ingredients. Place oranges and onion in a large bowl; toss gently with dressing. Refrigerate, covered, until serving.

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.