Redonionandorangesaladspain Recipes

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ORANGE AND RED ONION SALAD



Orange and Red Onion Salad image

Provided by Jamie Oliver

Time 10m

Yield 4 servings

Number Of Ingredients 5

5 oranges
1 red onion, cut in 1/2 and thinly sliced
A small bunch flat-leaf parsley, roughly chopped
Sea salt and freshly ground black pepper
7 ounces (200 grams) Manchego cheese

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.

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

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.

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.

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

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!

RED ONION AND ORANGE SALAD (SPAIN)



Red Onion and Orange Salad (Spain) image

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

4 medium oranges, peeled
1 small red onion, sliced thin
2 tablespoons raspberry vinegar (or fresh lemon juice)
6 tablespoons extra virgin olive oil
1 dash salt, to taste
1 dash pepper, to taste
4 tablespoons golden raisins (soaked, covered in hot water for 20 minutes, then drained)
20 black olives, pitted
2 tablespoons sunflower seeds
2 tablespoons almonds, blanched, chopped fine
4 sprigs of fresh mint, for garnish

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.

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