Red Onion And Orange Salad Spain Recipes
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 AND RED ONION SALAD
It's true-orange and onion really does sound like an unusual combination. But when my husband tasted Orange and Red Onion Salad for the first time, he told me, "This one's worth at least three kisses!" I serve this salad with chicken...it likely would go well with fish, too. Up until a short time ago, we lived in the San Joaquin Valley, where almonds, peaches and other crops thrive. Now-along with our 17-year-old son and 12-year-old daughter-we're settling into our new home in the foothills and getting used to seeing row crops and dairy cows instead.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a skillet, melt butter over medium heat. Saute the almonds until golden brown. Remove almonds to paper towels to drain. Combine next five ingredients. Beat in oil. Combine lettuce, orange sections, onion slices and almonds. Toss with dressing. Serve immediately.
Nutrition Facts : Calories 193 calories, Fat 18g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ORANGE 'N' RED ONION SALAD
Drizzled with a tangy dressing, this appealing salad makes a colorful and tasty alternative to the usual tossed salad. Plus, you can assemble it in minutes. -Jodi Grable, Springfield, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- On a serving platter, arrange the romaine, oranges and onion. In a small bowl, whisk the remaining ingredients; drizzle over salad.
Nutrition Facts : Calories 173 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.
EASY ORANGE AND RED ONION SALAD
Here's an unusual salad that's easy to prepare when holiday obligations have you short on time. The combination of red onions and oranges may seem unusual, but it's surprisingly delightful. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 127 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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.
RED ONION AND ORANGE SALAD (SPAIN)
Posted here for Zaar World Tour 5, this recipe was located online. Preparation time does not include time needed for raising to soak in the hot water.
Provided by Sydney Mike
Categories Oranges
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove white pith from oranges & cut the fruit crosswise into 1/4-inch slices.
- Arrange on a serving platter & scatter the sliced onion over the orange slices.
- In a small bowl, whisk together vinegar, olive oil, salt & pepper, then spoon this dressing over the slices of onion & orange.
- Sprinkle with raisins, olives, sunflower seeds & almonds.
- Garnish with mint sprigs & chill before serving.
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.
ORANGE AND RED ONION SALAD
Make and share this Orange and Red Onion Salad recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- On a serving platter, arrange the torn romaine, orange sections and red onion rings.
- In a jar with a tight fitting lid, combine the olive oil, red wine vinegar, sugar, salt and pepper.
- Shake well and drizzle the dressing over salad.
- Serve at once.
- Note: You can make the salad a few hours ahead, keep it snugly covered and chilled until ready to use, and dress it at serving time.
Nutrition Facts : Calories 157.8, Fat 13.7, SaturatedFat 1.9, Sodium 151.3, Carbohydrate 8.7, Fiber 2.1, Sugar 5.3, Protein 1.1
RADISH, RED ONION AND ORANGE SALAD - MOROCCO
A successful blend of fruit with onions, radish and garlic. You can also add grapefruit. This recipe is for fruit in segments, but you can also cut them crossways super thin, and you could have an orange and grapefruit layer, then a radish and onion layer, fruit layer, sprinkle of garlic, radish and onion layer, etc.
Provided by Mme M
Categories Moroccan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the lemon juice in a salad bowl, add the cinnamon and salt, and blend. Whisk in the olive oil.
- Segment the oranges.
- Shave the radishes into wafer thin slices.
- Add the onions, radishes, garlic and oranges to the bowl.
- Toss before arranging the mint leaves on top.
- Serve immediately.
Nutrition Facts : Calories 181.2, Fat 13.7, SaturatedFat 1.9, Sodium 590.9, Carbohydrate 15.2, Fiber 2.9, Sugar 9, Protein 1.4
ORANGE AND RED ONION SALAD
In Sicily, citrus fruits (agrumi) are enjoyed as a savory as well as a sweet, usually served between courses or at the end of a meal. A salad-called pirettu-is made from thick-skinned citrons (cedri). The green rind is peeled off, the center pulp is discarded, and the pith is sliced and dressed with salt, pepper, oil, and a pinch of sugar. Since fresh citrons are hard to find in America, here's another citrus salad popular in Sicily, especially in the winter months, when oranges are at their best. Customarily it is made with blood oranges-sanguine or tarocchi-and that's the way I like it best, though any small, juicy oranges will be delicious. Serve this in the Sicilian style, laying the rounds of orange and rings of red onion artfully on a platter with the dressing drizzled over, rather than tossing everything together. It is great as an appetizer, a refreshing end-of-the-meal salad, or an accompaniment to boiled or grilled meats.
Yield serves 6
Number Of Ingredients 6
Steps:
- With a sharp thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit. Slice the oranges into rounds about 1/3 inch thick (you'll have about 4 cups of slices in all). Handle them gently so they remain intact.
- Peel the onion, and slice it into very thin rounds (about 1 1/2 cups in all).
- Lay out the orange rounds on a serving platter prettily (I pile up all the broken pieces in the center, making a colorful mound). Separate the onion rings, and scatter all over the oranges.
- Sprinkle the salt over the top. Grind lots of coarse pepper over the top. Drizzle 2 tablespoons of your best olive oil all over the top. Shower the parsley over all. And serve!
FRESH SPINACH, ORANGE AND RED ONION SALAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Side dish ready in less than 30 minutes! Enjoy this tangy spinach and orange salad.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Arrange spinach on serving platter or individual serving plates.
- Peel off eight 2 1/2x2-inch strips of orange peel with vegetable peeler, being careful to remove only orange part. Cut strips lengthwise into thin slivers.
- Cut remaining peel and white pith from oranges with sharp knife. Remove segments of orange by cutting between membranes, catching juice in small bowl; set orange segments aside. Squeeze membranes of oranges into bowl to remove all of juice; if necessary, add orange juice to make 1/2 cup. Beat in honey, vinegar, oil and salt with wire whisk.
- Place onion slices in single layer on ungreased cookie sheet; brush with orange juice mixture. Broil 2 to 3 inches from heat 4 to 5 minutes or just until edges begin to darken.
- Arrange orange segments on spinach. Separate onion slices into rings; scatter over oranges. Drizzle with remaining orange juice mixture; garnish with strips of orange peel.
Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 20 g, TransFat 0 g
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.
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