Tangerine And Red Onion Salad Recipes

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS

Baby Spinach Salad with Mandarin Orange and Red Onions image

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 ounces baby spinach, about 5 to 6 cups
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and pepper

Steps:

Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
When you are ready to serve, pour the dressing over salad and season with salt and pepper.

TANGERINE TOSSED SALAD

Tangerine Tossed Salad image

My mother taught me how to cook when I was a young girl. The sweet tangerines and crunchy caramelized almonds make this one of my favorite recipes. -Helen Musenbrock, O'Fallon, Missouri

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup sliced almonds
3 tablespoons sugar, divided
2 medium tangerines or 1 navel orange
6 cups torn lettuce
3 green onions, chopped
2 tablespoons cider vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.

Nutrition Facts : Calories 138 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

TANGERINE & ROASTED BEET SALAD

Tangerine & Roasted Beet Salad image

Tangerines and beets are colorful companions in this refreshing salad. The lettuce leaves make ideal cups to hold the ingredients, and the citrus balsamic dressing adds to the crisp goodness. -Karen Bowlden, Boise, Idaho

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 pounds fresh beets
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
DRESSING:
2/3 cup balsamic vinegar
2 teaspoons brown sugar
1 teaspoon grated tangerine zest
1/2 teaspoon salt
1/2 teaspoon pepper
ASSEMBLY:
3 tangerines, peeled and sliced
1 medium red onion, thinly sliced
6 Boston or Bibb lettuce leaves
Additional grated tangerine zest

Steps:

Scrub beets and trim tops to 1 in. Place in a foil-lined 8-in. square baking pan. Cover and bake at 400° until tender, 50-60 minutes. Cool to room temperature. Peel and slice; transfer to a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper., Meanwhile, for dressing, in a small saucepan combine vinegar and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until reduced by half. Stir in tangerine zest, salt and pepper. Cool to room temperature., For serving, arrange the tangerines, onion and beets on lettuce leaves. Drizzle with dressing; garnish with additional tangerine zest.

Nutrition Facts :

SHAVED CARROT, FENNEL, AND TANGERINE SALAD

Shaved Carrot, Fennel, and Tangerine Salad image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

8 ounces carrots (about 3 medium)
2 medium fennel bulbs
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Champagne vinegar, plus more as needed
1/4 medium red onion, thinly sliced
2 cups watercress sprigs, thick stems removed
1 cup tangerine sections
Sea salt, preferably gray salt
Freshly ground black pepper

Steps:

Use a mandoline or very sharp knife to shave the carrots lengthwise into ribbons. Cut off the stalks and fronds from the fennel bulbs if still attached. Shave the fennel lengthwise like the carrots.
Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1 tablespoon vinegar. Let stand for 20 minutes to soften.
Add the red onion. Gently mix in watercress and tangerines. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately.
Michael's Notes: If your tangerines are small, you can leave the sections intact. If the tangerines are large, or if you want to use oranges, you should remove each citrus section from its membrane. To do so, cut a slice off both ends of each fruit so it will stand upright. Stand each fruit on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the fruit, following its contours. Cut the sections away from their membranes.

APPLE AVOCADO SALAD WITH TANGERINE DRESSING

Apple Avocado Salad with Tangerine Dressing image

This easy salad is perfect for a hot day and it is very filling. You wouldn't think this mixture of apples, avocados, blue cheese, and tangerine dressing would go together, but it's wonderful!

Provided by Donna Smally

Categories Salad Vegetable Salad Recipes Avocado Salad Recipes

Time 20m

Yield 10

Number Of Ingredients 13

Ingredients

1 (10 ounce) package baby greens
¼ cup chopped red onion
½ cup chopped walnuts
⅓ cup crumbled blue cheese
2 teaspoons lemon zest
1 apple - peeled, cored and sliced
1 avocado - peeled, pitted and diced
4 mandarin oranges, juiced
½ lemon, juiced
½ teaspoon lemon zest
1 clove garlic, minced
2 tablespoons olive oil
salt to taste

Steps:

In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 11 g, Cholesterol 3.4 mg, Fat 11 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 73.5 mg, Sugar 5.7 g

TANGERINE AND RED ONION SALAD

Tangerine And Red Onion Salad image

Provided by Marian Burros

Categories weekday, salads and dressings

Time 15m

Yield 2 servings

Number Of Ingredients 4

Ingredients

2 large tangerines
2 ounces red onion, about 1/4 cup chopped
6 medium Greek, Italian or French black olives
1 teaspoon olive oil

Steps:

Peel and slice the tangerines horizontally. Seed and section. Place in a serving bowl.
Mince the red onion. Pit and coarsely chop the olives. Add to the bowl. Drizzle with oil and mix.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 14 grams

RADISH, ARUGULA, AND RED ONION SALAD WITH TANGERINES

Radish, Arugula, and Red Onion Salad with Tangerines image

Provided by Tasha de Serio

Categories Salad Onion Appetizer Side No-Cook Cocktail Party Fourth of July Picnic Vegetarian Quick & Easy Low Cal High Fiber Mother's Day Backyard BBQ Spring Tailgating Shower Healthy Low Cholesterol Tangerine Party Potluck Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 9

Ingredients

2 tangerines (such as Pixie or Satsuma)
2 tablespoons finely chopped radishes plus 12 large radishes (such as French Breakfast), trimmed, very thinly sliced
1 tablespoon chopped red onion plus 1/2 cup thinly sliced
1 tablespoon plus 2 teaspoons fresh Meyer lemon juice or regular lemon juice
1/4 cup extra-virgin olive oil
Coarse kosher salt
1 medium fennel bulb, quartered lengthwise with core intact, very thinly sliced lengthwise
3 cups (packed) arugula
1/4 cup coarsely chopped fresh mint

Steps:

Finely grate enough peel from tangerines to measure 1 teaspoon; place in small bowl and reserve for dressing. Using sharp knife, cut off top and bottom of each tangerine, then cut off all peel and white pith, following contour of fruit. Cut tangerines vertically in half, then crosswise into 1/4-inch-thick slices; set aside.
Combine 2 tablespoons finely chopped radishes, 1 tablespoon chopped red onion, lemon juice, and grated tangerine peel in small bowl; let stand 5 minutes. Whisk in extra-virgin olive oil. Season salad dressing to taste with coarse kosher salt and freshly ground black pepper.
Combine tangerine slices, radish slices, onion slices, fennel slices, arugula leaves, and chopped fresh mint in large bowl; sprinkle with coarse kosher salt. Drizzle dressing over salad and toss to coat thoroughly. Transfer salad to large shallow bowl and serve.

TANGERINE, WATERCRESS AND BLUE CHEESE SALAD

Tangerine, Watercress and Blue Cheese Salad image

Provided by Elizabeth Payne

Yield Serves 6

Number Of Ingredients 8

Ingredients

1/3 cup olive oil
1/4 cup orange juice
3 tablespoons white wine vinegar
1 shallot, minced
2 bunches watercress, trimmed
1/2 small red onion, halved, thinly sliced
4 medium tangerines, peel and white pith removed, fruit cut crosswise into 1/3-inch-thick rounds, seeded
1/2 cup (generous) crumbled blue cheese (about 2 ounces)

Steps:

Whisk olive oil, orange juice, white wine vinegar and minced shallot in small bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Combine watercress and onion in large bowl. Toss with enough dressing to coat. Transfer to platter. Arrange tangerine slices over. Sprinkle with blue cheese. Serve, passing remaining dressing separately.

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