Spanish Olive Salad Recipes

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SPANISH OLIVE SALAD



Spanish Olive Salad image

Bold balsamic vinaigrette, tangy oranges and salty olives come together tastefully in a unique green salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 5

About 1 1/2 heads red leaf lettuce, torn into bite-size pieces (8 cups tightly packed)
2 large oranges, peeled, sliced
1/3 cup assorted marinated olives, pitted
1/2 small red onion, thinly sliced into rings (about 1/2 cup)
1/2 cup balsamic vinaigrette dressing

Steps:

  • Divide lettuce among 8 salad plates. Top with orange slices, olives and onion rings.
  • Just before serving, drizzle dressing over salads.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g

SPANISH OLIVE SALAD



Spanish Olive Salad image

Make and share this Spanish Olive Salad recipe from Food.com.

Provided by Sageca

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 large boston lettuce, separated
1 1/2 red onions, cut into 8 thin slices
16 large Spanish olives with pimento, sliced
2 red peppers, cleaned, seeded and sliced into 8 rounds
4 large mushrooms, sliced
1 large navel orange, peeled, sliced into 6 rounds, then halved
1 small cucumber, scored and sliced
fresh chives
1 cup bottled vinaigrette dressing

Steps:

  • Divide all ingredients (except dressing) evenly onto 4 plates.
  • Arrange creatively; top with dressing.

Nutrition Facts : Calories 349.6, Fat 31.8, SaturatedFat 5.8, Sodium 7.8, Carbohydrate 17, Fiber 3.4, Sugar 10.5, Protein 2.6

SPANISH MARINATED OLIVES



Spanish Marinated Olives image

These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.

Provided by Geema

Categories     Spanish

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb assorted good imported olive (Kalamata, Nicoise, Spanish, Cracked Green, etc.)
8 garlic cloves, sliced
1/2 orange, zest of, cut into 1/2 inch julienne
1/2 lemon, zest of, cut into 1/2 inch julienne
2 tablespoons fennel seeds
1 tablespoon fresh rosemary
4 tablespoons olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes

Steps:

  • Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.

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