Oranges With Olives Parsley And Paprika Recipes

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ONION, OLIVE AND ORANGE SALAD



Onion, Olive and Orange Salad image

Looking for something different? This is a very pretty salad, delicious too! From Food and Drink Magazine.

Provided by Leslie

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

1 head romaine lettuce, separated into leaves
1 cup red onion, cut in half and thinly sliced
1 cup black olives
2 oranges
1/4 cup lemon juice
1 teaspoon sugar
1/4 teaspoon ground cumin
1/2 teaspoon paprika
1/2 cup olive oil
1/2 cup flat leaf parsley

Steps:

  • Spread romaine leaves on a platter. Scatter red onions and olives over top. Remove skin and white pith from oranges and slice into sections. Place over onions.
  • Whisk together lemon juice, sugar, cumin, paprika and olive oil.
  • Drizzle over salad. Garnish with parsley.

ITALIAN ORANGE SLICES



Italian Orange Slices image

This is another healthy, low-calorie, and delicious recipe that has been handed down through the generations in my family. I remember this recipe being served as an appetizer or dessert at nearly every family meal. It was also occasionally made as a breakfast main course.

Provided by Obsidian468

Categories     Dessert

Time 5m

Yield 2 serving(s)

Number Of Ingredients 3

2 navel oranges, ripe, it's best to use fresh picked or 2 organic oranges, though regular store-bought ones work as well
1 teaspoon extra virgin olive oil
1/2 teaspoon black pepper, freshly ground

Steps:

  • Slice orange in half, top to bottom. Then slice each half into 1/4 inch thick slices, leaving rind on. Discard any slices that have more rind than fruit.
  • Arrange slices around the perimeter of a serving dish, slightly overlapping. Alternatively, you can arrange slices on individual serving dishes (luncheon sized), using one orange per dish.
  • Lightly drizzle orange slices with olive oil, and then lightly sprinkle with the ground black pepper.
  • Serve immediately.
  • Note: do not allow the olive oil to soak into oranges. The olive oil is meant to be a subtle flavor in the dish, and not the main flavor. Do not put the olive oil on the dish more than one minute before serving. Most of the oil should be left behind on the dish after eating.

Nutrition Facts : Calories 89.8, Fat 2.5, SaturatedFat 0.3, Sodium 1.7, Carbohydrate 17.9, Fiber 3.2, Sugar 11.9, Protein 1.3

ORANGES WITH OLIVES AND PARSLEY



Oranges with Olives and Parsley image

Oranges are the standout in this supremely easy salad, providing hefty amounts of vitamin C and fiber. Olives (and olive oil) add healthful monounsaturated fat.

Yield serves 4

Number Of Ingredients 6

4 navel oranges
1/4 cup Niçoise olives, pitted and halved
1/2 teaspoon paprika
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley, plus whole leaves for garnish

Steps:

  • Using a sharp knife, slice off both ends of each orange. Carefully slice downward following the curve of the fruit to remove rind and bitter white pith. Slice each orange crosswise into about six rounds, then arrange them in overlapping rows on a serving platter. Sprinkle evenly with olives.
  • In a small bowl, combine paprika and lemon juice; whisk in oil until emulsified. Add chopped parsley, and whisk to combine. Drizzle dressing over oranges and olives; garnish with parsley leaves, and serve.
  • (Per Serving)
  • Calories: 113
  • Saturated Fat: .6g
  • Unsaturated Fat: 3.9g
  • Cholesterol: 0mg
  • Carbohydrates: 19g
  • Protein: 1.4g
  • Sodium: 76mg
  • Fiber: 3.5g

ORANGE SALAD SPANISH-STYLE



Orange Salad Spanish-Style image

Provided by Rachael Ray : Food Network

Time 5m

Yield 6 servings

Number Of Ingredients 8

5 to 6 juicy seedless oranges, peeled and sliced into 1/4-inch thick discs
1/2 red onion, very thinly sliced
A handful fresh parsley, chopped, optional
2 sprigs fresh oregano, chopped
1 red chile pepper, seeded and finely chopped
Extra-virgin olive oil, for drizzling
A sprinkle paprika or smoked paprika
Kosher salt and freshly ground black pepper

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.

SPICY ORANGE PAPRIKA GRILLED CHICKEN



Spicy Orange Paprika Grilled Chicken image

As I cleaning out boxes of cut out recipes I came across this one. I think its a Canadian Living one but no idea what year. I put mine in the oven to cook.

Provided by bigbadbrenda

Categories     Very Low Carbs

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs chicken, cut in half
1 tablespoon grated orange rind
1 tablespoon orange juice
1 tablespoon extra virgin olive oil
1 tablespoon liquid honey
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 garlic cloves, minced

Steps:

  • Place chicken in shallow dish.
  • In a separate bowl whisk the rest of the ingredients and brush over the chicken.
  • Cover and refrigerate for 10 min or up to 24 hours.
  • Brush BBQ with some oil.
  • Place chicken with bone down, close top of grill, turning once about 45 minutes later.
  • Transfer to cutting board and let stand 10 minute before cutting.

SPICY ORANGE SALAD, MOROCCAN STYLE



Spicy Orange Salad, Moroccan Style image

Provided by Amanda Hesser

Categories     easy, quick, weekday, salads and dressings

Time 10m

Yield Serves 4

Number Of Ingredients 10

3 large seedless oranges
1/8 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon garlic
3 tablespoons olive oil
1 tablespoon red-wine or sherry vinegar
Salt
Freshly ground black pepper
1/3 cup chopped parsley
12 pitted black olives, preferably imported Greek or Italian

Steps:

  • Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
  • Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 9 grams

ORANGES WITH OLIVES, PARSLEY, AND PAPRIKA



Oranges with Olives, Parsley, and Paprika image

Nicoise olives add a delicate saltiness that plays well with the natural sweetness of oranges.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Number Of Ingredients 6

4 navel oranges
1/4 cup Nicoise olives, pitted and halved
1/2 teaspoon paprika
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons finely chopped fresh flat-leaf parsley, plus more leaves for garnish

Steps:

  • Peel oranges: Using a sharp knife, slice off both ends. Carefully slice downward following the curve of the fruit to remove rind and pith. Slice each orange crosswise into about six rounds, arranging them in overlapping rows on a serving plate. Sprinkle with olives.
  • In a small bowl, combine paprika and lemon juice; whisk in oil. Add chopped parsley, and stir to combine. Drizzle dressing over oranges and olives; garnish with parsley leaves, then serve.

Nutrition Facts : Calories 143 g, Fat 9 g, Protein 2 g, Sodium 177 g

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  • Peel the oranges, paring away all the exterior white pulp. Cut each orange into wedges. Cut each wedge into 1-inch pieces. Set aside.
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