Sliced Orange Salad With Sauteed Olives And Ricotta Salata Recipes

SICILIAN ORANGE SALAD

Sicilian Orange Salad image

Red onion and orange slices sprinkled with basil, oil and ground pepper make a pretty presentation that's bound to brighten any meal. "This zesty salad is even more colorful when you use dark-red blood oranges," writes Beverly Coyde of Gasport, New York.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

6 large navel oranges, peeled and sliced
1 medium red onion, thinly sliced
8 fresh basil leaves, thinly sliced
2 tablespoons olive oil
1/4 teaspoon coarsely ground pepper

Steps:

On a serving platter, alternately arrange orange and onion slices, with the slices slightly overlapping. Sprinkle with basil. Drizzle with oil and sprinkle with pepper.

Nutrition Facts : Calories 133 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

SHAVED FENNEL AND GREEN APPLE SALAD WITH ORANGE DRESSING AND RICOTTA SALATA

Shaved Fennel and Green Apple Salad with Orange Dressing and Ricotta Salata image

Provided by Dave Lieberman

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
1 large shallot, minced
2 navel oranges, juiced
1/2 navel orange, zested
1 small lemon, juiced
2 teaspoons Dijon mustard
Couple pinches salt
About 15 to 20 grinds black pepper
1 bulb fennel, shaved with a knife or mandoline (about 2 to 3 cups), fronds reserved and chopped
1 Granny Smith apple, peeled, cored and sliced into 1/8-inch thick slices, then cut into matchsticks
1/4-pound ricotta salata, shaved

Steps:

Combine dressing ingredients in a sealable container and shake to emulsify.
Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss. Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top. Serve immediately.

ARUGULA AND MINT SALAD WITH OIL-CURED BLACK OLIVES, ORANGES, AND RICOTTA SALATA

Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata image

Provided by Suzanne Goin

Categories Salad Fruit Juice Olive Onion Side No-Cook Ricotta Orange Mint Arugula Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup fresh orange juice
2 tablespoons minced shallots
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon orange-flower water*
1/4 cup extra-virgin olive oil
1 cup thinly sliced red onion (about 1/2 medium)
4 large oranges
1 5-ounce package arugula (about 10 cups packed)
1 cup fresh mint leaves (from about 2 bunches)
1/2 cup thinly sliced pitted oil-cured black olives
1 5-ounce piece ricotta salata (salted dry ricotta cheese),** cut into 1 1/2-inch-long, 1/4-inch-thick slices
*Available at some supermarkets, specialty food stores, Middle Eastern markets, and online from Amazon.com.
** Available at some supermarkets, specialty foods stores, Italian markets, and cheese shops.

Steps:

Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.

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

Ingredients

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.

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