Spicy Orange Salad Recipes
SPICY ORANGE SALAD, MOROCCAN STYLE
Provided by Amanda Hesser
Categories easy, quick, weekday, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 10
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
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
SPICY ORANGE SALAD, MOROCCAN STYLE
This recipe was developed in 1980 and appeared in an article in The Times by Craig Claiborne. It was reprinted recently. Olives and oranges, the article said, are one of those miracle combinations before which one should should bow in gratitude. :) Kalamata olives would be great for this.
Provided by Kumquat the Cats fr
Categories Oranges
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
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 : Calories 117, Fat 5.1, SaturatedFat 0.7, Sodium 118.4, Carbohydrate 17.9, Fiber 4.1, Sugar 13, Protein 1.7
SPICY ORANGE SALMON
Tender salmon fillets are braised to perfection in a mouthwatering sauce of fresh orange juice, chili-infused olive oil, and seasonings, making this a favorite dish with a 'kick.' Serve over a bed of rice and a side of steamed spinach for a super healthy and easy meal. The sauce is perfect to drizzle over the top.
Provided by The Gruntled Gourmand
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Drizzle olive oil into the bottom of a casserole dish. Lay salmon fillet atop the oil layer. Pour enough orange juice into the dish so the bottom third of the salmon is immersed in juice.
- Sprinkle Montreal steak seasoning and togarashi over the top of the fillet. Arrange orange slices and habanero pepper slices atop the fish.
- Bake in preheated oven until the flesh is light pink and flakes easily with a fork, 20 to 30 minutes. Transfer fish to a serving platter and serve with the sauce from the dish on the side.
Nutrition Facts : Calories 586.2 calories, Carbohydrate 19.2 g, Cholesterol 126.1 mg, Fat 28.3 g, Fiber 2.9 g, Protein 62.2 g, SaturatedFat 5.2 g, Sodium 1495.4 mg, Sugar 13.4 g
SPICY ORANGE GRILLED PORK CHOPS WITH SALAD
How spicy is our spicy grilled pork chops dinner? Well, it does include Sriracha sauce-but it's nicely balanced by BBQ sauce and ranch dressing.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Mix barbecue sauce, juice and hot sauce. Reserve 1/4 cup mixture; set aside. Place each ear of corn on separate sheet of heavy-duty foil; spread with butter. Wrap tightly with foil; grill 5 min.
- Add chops; grill 5 min. Brush chops with half of the remaining barbecue sauce mixture. Turn chops and corn; grill 4 to 6 min. or until corn is tender and chops are done (145ºF), turning corn occasionally. Brushing chops with remaining barbecue sauce mixture.
- Remove chops and corn from grill; let stand 3 min. Meanwhile, toss salad greens with dressing.
- Serve chops with reserved barbecue sauce mixture, corn and salad.
Nutrition Facts : Calories 490, Fat 29 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
SPICY ORANGE SALAD WITH GREEN ONIONS
Steps:
- Using small sharp knife, cut off peel, and white pith from oranges. Cut oranges into 1/4-inch pieces. Transfer to large bowl. Add green onions, parsley, and crushed red pepper; toss to combine. Season salad to taste with salt and pepper. Drizzle with oil and serve.
SPICY ORANGE SALAD
Categories Salad Side No-Cook Quick & Easy Orange Spice Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a small bowl stir together the garlic paste, the oil, the cayenne, the ground coriander, and the cumin. Arrange the orange slices on a serving dish or 2 plates, drizzle them with the dressing, and sprinkle the salad with the fresh coriander.
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- With a small, sharp knife, cut peel and white membrane from oranges. Slice the oranges crosswise 1/8 to 1/4 inch thick and discard seeds.
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- Toss pork with Szechwan seasoning and salt to coat. Sauté pork in hot oil in a large nonstick skillet over medium-high heat 8 to 10 minutes or until done.
- Pour dressing into a salad bowl. Stir in oranges, cucumber, and cilantro. Let stand 5 minutes. Add romaine, coleslaw mix, and pork; toss gently. Sprinkle with almonds. Garnish, if desired. Serve immediately.
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- Whisk together orange juice, orange zest, soy sauce, honey, sesame oil, and sriracha in a bowl.
- Add remaining sauce to a shallow dish (or a plastic bag) and place the salmon in it to marinate for about 20 minutes, flipping the salmon over halfway through.
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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.
- 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.
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