Red Onion And Sliced Orange Salad Recipes

EASY ORANGE AND RED ONION SALAD

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.

ORANGE AND RED ONION SALAD

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)

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.

SALAD WITH ORANGES, RED ONION AND OLIVES

Steps:

• Wisk all dressing ingredients together and set aside.
• Prepare the oranges by cutting off the top and bottom. Use a knife to cut off the rind (vs. peeling with your hands), including removing all the white pith, which is bitter. Cut oranges in 1/3-inch slices, then cut those in half.
• Slice the red onion into thin rings. Cut the olives in half. Cut the mint leaves into thin ribbons and/or chop the cilantro. Tear the lettuce into medium pieces; wash and dry.
• Toss the lettuce in some of the dressing, then place on a platter. Arrange the oranges in overlapping slices on top of the lettuce. Place the onion, optional preserved lemon and olives on top of the oranges. Drizzle all with the remainder of the dressing. Sprinkle the mint or cilantro on top and serve.
• An alternative presentation is to toss all the ingredients (oranges through mint or cilantro) together with the remaining dressing and place on top of the lettuce.

ORANGE AND RED ONION SALAD

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.

ORANGE AND RED ONION SALAD

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.

ONION ORANGE SALAD

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.

ORANGE AND RED ONION SALAD

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!