Orange Onion And Rosemary Salad Recipes

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ORANGE, ONION AND ROSEMARY SALAD



Orange, Onion and Rosemary Salad image

Provided by Mark Bittman

Categories     easy, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 navel oranges
1 small red onion
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
Salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
Fresh rosemary sprigs, optional

Steps:

  • Peel the oranges, and section them as you would a grapefruit, or slice them thinly. Peel the onion, and slice thinly. Toss both with the rosemary, a small amount of salt and pepper, and the olive oil.
  • Serve immediately, garnished with rosemary sprigs if you have them, or refrigerate for up to 2 hours. Bring to room temperature before serving.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 13 grams

ORANGE, RED ONION, AND BLACK OLIVE SALAD



Orange, Red Onion, and Black Olive Salad image

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

1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon grated orange zest
1 cup kalamata olives or 1 cup nicoise olive, pitted
1 medium red onion, thinly sliced
5 large navel oranges, peeled & sliced crosswise in 1/4-inch pieces
coarse ground salt & pepper
1 teaspoon chopped fresh rosemary

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



Orange and Red Onion Salad image

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

8 or more small blood oranges or other oranges
1 medium red onion
1/2 teaspoon coarse sea salt or kosher salt, or to taste
Coarsely ground black pepper to taste
2 tablespoons best-quality extra-virgin olive oil, or to taste
1 tablespoon chopped fresh Italian parsley

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!

ONION ORANGE SALAD



Onion Orange Salad image

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

1/3 cup olive oil
1/4 cup orange juice
3 tablespoons vinegar
1 garlic clove, minced
1 teaspoon minced fresh parsley
1/4 teaspoon salt
Dash pepper
8 cups torn spinach or mixed greens
3 medium oranges, peeled and sliced
1 cup sliced red onion
1/2 cup crumbled blue cheese
1/4 cup slivered almonds, toasted

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.

ROMAINE & ORANGE SALAD WITH LIME DRESSING



Romaine & Orange Salad with Lime Dressing image

Three ingredients plus a dressing equals a quick salad for special occasions. I first had it at a friend's wedding, and it's become a family favorite. - Linda Pallotto, Mantua, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon lime juice
1 small garlic clove, minced
3/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon grated lime zest
6 cups torn romaine
1/2 cup sliced red onion
1 can (11 ounces) mandarin oranges, drained

Steps:

  • In a small bowl, whisk the first six ingredients. In a large bowl, combine romaine and onion. Drizzle with dressing; toss to coat. Top with mandarin oranges. Serve immediately.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ORANGE ONION SALAD



Orange Onion Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 5

4 heads romaine or red leaf lettuce or other salad greens
4 navel oranges, peeled and sliced into rounds 3 or 4 very thin slices
red onion, separated into rings
4 teaspoons good-quality red wine vinegar
4 teaspoons good-quality olive oil

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

EASY ORANGE AND RED ONION SALAD



Easy Orange and Red Onion Salad image

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

6 tablespoons canola oil
2 tablespoons white wine vinegar
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon sugar
1/8 teaspoon ground cloves
Dash salt
Dash pepper
6 medium navel oranges, peeled and sliced
1 medium red onion, thinly sliced and separated into rings

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



Orange and Red Onion Salad image

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

1 tablespoon butter
1 cup sliced almonds, optional
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup vegetable oil
1 bunch romaine lettuce, torn into bite-size pieces
2 medium oranges, peeled and sectioned
1 small red onion, thinly sliced

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

ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE



Romaine Salad with Red Onions, Walnuts and Orange Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 9

1 cup walnut pieces
1 sack pre-washed chopped romaine or 2 hearts, chopped, about 6 cups
1/2 red onion, finely chopped
1 tablespoon orange marmalade
1/4 teaspoon crushed red pepper flakes
1 small sprig rosemary, stripped and finely chopped or 1/2 teaspoon dried, crushed
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, eyeball it
Salt

Steps:

  • Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

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