Best Olive Orange Salad Recipes

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ORANGE, RED ONION, AND BLACK OLIVE SALAD



Orange, Red Onion, and Black Olive Salad image

I love the combination of flavors of the beautiful simple salad. This is a recipe from Mary Englbreit's Home Companion magazine about 5 years ago. It is a great compliment to roasted fowl or pork. Everything can be prepared before hand and put together up to 2 hours before serving and refrigerated. I took this to a work Thanksgiving potluck once and it got a great response. I lost the recipe shortly afterwards only to find it recently. I will be making it again.

Provided by SueChef

Categories     Citrus

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon grated orange zest
1 cup kalamata olives or 1 cup nicoise olive, pitted
1 medium red onion, thinly sliced
5 large navel oranges, peeled & sliced crosswise in 1/4-inch pieces
coarse ground salt & pepper
1 teaspoon chopped fresh rosemary

Steps:

  • Whisk olive oil, lemon juice, and orange zest in a small bowl until well combined. Add olives set aside for at least one hour.
  • To take some of the bite out of the onions drop the slices in boiling water for about 4 minutes. Drain and refresh in ice water, and drain well again. OR my best result is to prepare the dressing, add olives and onions and marinate for at least four hours or overnight.
  • Layer oranges and onions on a serving plate. Drizzle layers with olives and dressing. Top with a little sprinkle of salt, a few grindings of fresh pepper, and the rosemary.
  • Preparation time does not include marinating time.

FENNEL, ORANGE, AND OLIVE SALAD



Fennel, Orange, and Olive Salad image

Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

2 heads fennel, halved lengthwise, cored and thinly sliced lengthwise, and 1 tablespoon roughly chopped fennel fronds
3 navel oranges
3/4 cup pitted kalamata olives, halved
1 tablespoon sherry-wine vinegar
1 teaspoon shallot, minced
3 tablespoons extra-virgin olive oil
Pinch of coarse salt
Pinch of freshly ground pepper

Steps:

  • Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
  • In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
  • In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.

SPANISH CHARRED FENNEL, ORANGE AND OLIVE SALAD



Spanish Charred Fennel, Orange and Olive Salad image

This is one of my favourite Summer salad recipes.....the vibrant colours are amazing, as are all the mingling flavours! The baby fennel bulbs are roasted until charred and then simply served with fresh oranges, black olives, red onion, fresh mint and a divine orange vinaigrette! I serve this alongside grilled, roast or barbequed Duck or Lamb - it is also great when served with a good grilled Steak.

Provided by French Tart

Categories     Oranges

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 small fennel bulbs, trimmed & fronds kept for garnish
4 tablespoons olive oil
2 large oranges, peeled and cut into segments
2 tablespoons fresh orange juice
1 red onion, peeled, halved and thinly sliced
100 g black olives
salt
fresh ground black pepper
2 tablespoons of fresh mint, roughly chopped

Steps:

  • Pre-heat oven to 200C/400F/Gas 6.
  • Trim the feathery green fronds form the fennel and reserve for the garnish.
  • Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
  • Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
  • Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
  • Allow them to cool.
  • Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
  • Whisk the remaining oil with the orange juice and season well.
  • Add half of the chopped mint leaves to the vinaigrette, mix well.
  • Pour half the dressing over the orange mixture and gently mix.
  • When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
  • Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
  • Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
  • Great served with barbequed poultry or meats, especially Duck or Lamb.

ORANGE AND OLIVE SALAD



Orange and Olive Salad image

Temple oranges are shiny, spongy to the touch and deeply rutted with pores, like a cartoonist's idea of an orange. The temple orange, which arrives at stores in the winter, is worth seeking out. Start with the peel, which is thin and tight to the pulp yet zippers off as cleanly as that of the tangerine. The segments have little pith, and though their skin is delicate, they separate neatly, sparing your shirt. Pop a sector, fat and pulpy, into your mouth, and the thing just bursts. Temples are far juicier than most oranges, with a tarter, more complex taste. This is a recipe, adapted from "Jane Grigson's Fruit Book" (Atheneum, 1982), that showcases their sweetness, set off by bitter greens, salty olives and black pepper.

Provided by Patrick Farrell

Categories     brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

6 temple oranges
4 tablespoons extra virgin olive oil
1 tablespoon wine vinegar
Salt and pepper
2 medium heads chicory or curly endive
3/4 cup kalamata or oil-cured olives, chopped

Steps:

  • Grate the zest of 2 oranges. Mix it with the oil, vinegar and a bit of salt.
  • Peel the remaining oranges, slice into thin disks (perpendicular to the segment seams) and spread out in a single layer on a large dish. Pour the dressing over them. Grind pepper until it covers them like a thin layer of sand. Leave for 2 hours or longer in a cool place.
  • Separate the chicory or endive leaves, rinse and dry them. Tear them up, place in large salad bowl. Lift the oranges from the dressing and place atop the greens, breaking up the disks into quarters. Sprinkle the olives on top, then a bit of the dressing. Toss lightly, add more dressing to taste and serve immediately.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 12 grams

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

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.

AVOCADO AND ORANGE SALAD WITH OLIVE OIL-LEMON DRESSING



Avocado and Orange Salad With Olive Oil-Lemon Dressing image

from Olive Tomato by Chef Giorgos Makris from Crete. Avocadoes have been cultivated in Crete for over 25 years.

Provided by Lavender Lynn

Categories     Oranges

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 large avocado, peeled and cubed (about 7-8 ounces)
1 large orange, peeled and cubed (about 4 ounces)
3 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon coarse salt
pepper

Steps:

  • Make the dressing by mixing olive oil, lemon juice cumin, salt and pepper in a small jar or bowl.
  • Peel and cut avocado and orange. Place in a bowl and mix carefully so as to not mash the avocado.
  • Pour the dressing over the salad and blend gently.

Nutrition Facts : Calories 418.9, Fat 38.2, SaturatedFat 5.4, Sodium 591.2, Carbohydrate 21.9, Fiber 10.4, Sugar 9.6, Protein 3.4

ORANGE, FENNEL, AND OLIVE SALAD WITH RED-PEPPER FLAKES



Orange, Fennel, and Olive Salad with Red-Pepper Flakes image

Raw fennel has a crunch similar to apples and a mild licorice taste. It pairs well with the oranges and olives in this refreshing salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 fennel bulb, trimmed, with 1 to 2 tablespoons fronds reserved
2 tablespoons fresh lemon juice
2 oranges
1/4 cup small olives, such as Nicoise
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Red-pepper flakes

Steps:

  • Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with lemon juice.
  • Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in olives, reserved fennel fronds, and olive oil. Season with salt, pepper, and red-pepper flakes.

Nutrition Facts : Calories 127 g, Fat 8 g, Fiber 3 g, Protein 2 g

GREEN BEAN, ORANGE, AND GREEN OLIVE SALAD



Green Bean, Orange, and Green Olive Salad image

Provided by Bill Granger

Categories     Citrus     Fruit     Herb     Olive     Vegetable     Side     Vinegar     Orange     Green Bean     Honey     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
12 ounces haricots verts or small slender green beans, trimmed
2 oranges, all peel and white pith cut away
1/2 cup small green olives (such as picholine)
1/2 cup fresh Italian parsley leaves

Steps:

  • Whisk first 3 ingredients in small bowl. Season with salt and pepper. Cook beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain, rinse, and pat dry. DO AHEAD Dressing and beans can be prepared 2 hours ahead. Let stand at room temperature.
  • Cut oranges in half, then crosswise into 1/3-inch-thick slices; place in large bowl. Mix in olives, parsley, beans, and dressing. Transfer to shallow dish.

ORANGE AND OLIVE SALAD



Orange and Olive Salad image

Here is another Moroccan salad dish from "The World of Spice". Serve this with other salads I've posted (such as Lemon Salad, Spicy Carrot Salad and Grilled Green Pepper & Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

Provided by Mrs B

Categories     Citrus

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 -8 oranges
20 kalamata olives, stoned
1 tablespoon lemon juice (or at least 1/2 lemon's worth)
1 pinch ground cumin, to taste
1 pinch chili powder, to taste
1 teaspoon superfine sugar
1 pinch salt

Steps:

  • Cut the peel and pith from the oranges, then divide into segments (reserving any juice) leaving them whole or chopped as preferred.
  • In a bowl mix with olives with the orange segments and juice, add the lemon juice, cumin, chilli powder, sugar and salt.
  • Serve chilled.

Nutrition Facts : Calories 127.7, Fat 2.9, SaturatedFat 0.4, Sodium 246.5, Carbohydrate 26.7, Fiber 6, Sugar 19.6, Protein 2.2

LA ZUCCA MAGICA'S ORANGE AND OLIVE SALAD



La Zucca Magica's Orange and Olive Salad image

Provided by Mark Bittman

Categories     easy, quick, weekday, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 cup good oil-cured black olives, pitted
1 teaspoon fresh thyme leaves (optional)
1/4 cup extra virgin olive oil, more as needed
4 navel oranges, peeled and sliced into rounds
Fennel seeds

Steps:

  • In a food processor, combine olives and thyme, if using, with a bit of olive oil. Pulse machine once or twice, then turn it on and add remaining olive oil rather quickly; you want this purée on the rough side. Thin with more olive oil if necessary. (You can refrigerate this for up to a month.)
  • Layer 3 or 4 orange slices on each plate, drizzle with a little more olive oil, top with a tablespoon of olive purée and sprinkle with a few fennel seeds.

ORANGE, RADISH AND OLIVE SALAD



Orange, Radish and Olive Salad image

Yield Makes 4 servings

Number Of Ingredients 8

5 navel oranges
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
8 radishes, trimmed and cut into thin wedges
12 oil-cured black olives, pitted and chopped

Steps:

  • Cut peel and white pith from 4 oranges with a sharp knife. Halve oranges lengthwise, then cut crosswise into 1/4-inch-thick slices. Squeeze enough juice from remaining orange to measure 3 tablespoons.
  • Whisk together orange and lemon juices, oil, honey, cinnamon, and cayenne until emulsified. Season with salt and pepper. Add orange slices, radishes, and olives and gently toss. Let stand at room temperature 15 minutes before serving.

ORANGE AND OLIVE SALAD



Orange and Olive Salad image

Eat heart-smart with this Mediterranean-style salad. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 9

5 medium navel oranges
1/2 cup thinly sliced radishes, if desired
1/4 cup thinly sliced red onion
6 kalamata olives, pitted and sliced
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon dried oregano

Steps:

  • With sharp knife, peel oranges, cutting off most, but not all, of white pith. Cut oranges in thin crosswise slices and arrange on a platter. Scatter the radishes, red onion and olives over oranges. Sprinkle with pepper.
  • In small cup, mix oil, vinegar, salt and oregano with a fork. Spoon evenly over oranges. Cover with plastic wrap; let stand at least 15 minutes before serving.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 0 g

BEET, ORANGE, AND BLACK OLIVE SALAD



Beet, Orange, and Black Olive Salad image

Adapted from a recipe in "Plenty", by Yotam Ottolenghi. Will serve two as a vegetarian main course salad, or four as a side salad. A sprinkle of crumbled feta or similar cheese on top is also delicious.

Provided by zeldaz51

Categories     Vegetable

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 10

5 small beets or 2 large beets
2 seedless oranges
1 head radicchio
1/2 small red onion, thinly sliced
1/4 cup roughly chopped fresh parsley leaves
1/3 cup black olives, pitted and halved
3 tablespoons grapeseed oil or 3 tablespoons extra virgin olive oil
2 teaspoons orange flower water
1 -2 tablespoon red wine vinegar
salt, pepper to taste

Steps:

  • Cover beets with cold water in a pot, bring to boil, cook 1 to 2 hours, depending upon size, until they are easily pierced by a knife or metal skewer. Let beets cool in the water, then drain them and peel them. Cut each beet into wedges about 1 inch wide and place them in a mixing bowl.
  • Cut the oranges into supremes by cutting off the tops and bases, then cutting down the sides, following the natural curve, to remove the peel and pith. I find a boning knife works best for this. Over a small bowl, remove the segments by slicing between the membranes. Add the segments and any captured juice to the bowl of beet wedges.
  • Coarsely chop the radicchio into one-inch pieces and add to the bowl of beets. Add remaining ingredients and toss. Taste, adjust seasoning, serve.

Nutrition Facts : Calories 333.8, Fat 23.2, SaturatedFat 2.4, Sodium 266.2, Carbohydrate 31.4, Fiber 6.9, Sugar 23, Protein 3.9

MOROCCAN ORANGE AND OLIVE SALAD



Moroccan Orange and Olive Salad image

This seems like it would be a brilliant summer salad - bright pungent, sweet & salty but not heavy. Plan to serve with a simply roasted pink snapper (catch of the day in the fridge) & lightly toasted fresh pitas - summer dining at its best. Received in email from gourmet-recipes-from-around the world, thanks crazee_samoan!

Provided by Busters friend

Categories     Oranges

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons cumin seeds
4 large oranges
3/4 cup green olives
1/4 cup virgin olive oil
1 tablespoon harissa (middle eastern store, hot sauce)
1 head lettuce, torn into bite-size pieces
salt
dill sprigs, to garnish

Steps:

  • Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
  • Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
  • Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
  • Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.

Nutrition Facts : Calories 259.8, Fat 17.9, SaturatedFat 2.4, Sodium 419.4, Carbohydrate 25.6, Fiber 6.5, Sugar 18.1, Protein 3.4

SHRIMP, ORANGE AND OLIVE SALAD WITH SHERRY VINAIGRETTE



Shrimp, Orange and Olive Salad with Sherry Vinaigrette image

Categories     Salad     Leafy Green     Olive     No-Cook     Quick & Easy     Lunch     Orange     Shrimp     Summer     Healthy     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 10

1/4 cup plus 2 tablespoons olive oil
3 tablespoons Sherry wine vinegar or red wine vinegar
1 garlic clove, pressed
1 teaspoon sugar
1 teaspoon grated orange peel
2 oranges
1 pound medium-size cooked shrimp, peeled, deveined
1 cup sliced green olives
8 cups mixed baby lettuces
2 green onions, minced

Steps:

  • Whisk first 5 ingredients in large bowl for dressing. Season to taste with salt and pepper. Cut peel and white pith from oranges. Quarter oranges lengthwise, than slice crosswise. Add oranges, shrimp and olives to dressing. Cover and refrigerate 1 hour.
  • Add lettuces and green onions to dressing mixture and toss well.

OLIVE ORANGE SALAD



Olive Orange Salad image

This easy side salad is fancy enough to serve to dinner guests, but quick enough to make during the week. It pairs well with spicy meals, like blackened fish or pasta with zesty sausage. Carol Gaus - Elk Grove Village, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 5

6 medium navel oranges
6 lettuce leaves
6 thin slices red onion, separated into rings
6 tablespoons sliced ripe olives
6 tablespoons Italian salad dressing

Steps:

  • Peel and cut each orange widthwise into three slices. Place lettuce leaves on individual salad plates. Top with orange slices and onion. Sprinkle with olives; drizzle with dressing.

Nutrition Facts : Calories 138 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

BEET, ORANGE, BLACK OLIVE SALAD



BEET, ORANGE, BLACK OLIVE SALAD image

Categories     Salad     Vegetable     Poach     Low Fat     Vegetarian     Low Cal     Fall     Spring     Healthy     Vegan

Yield 2 people

Number Of Ingredients 10

5 small or 2 large beets
1 can mandarin oranges (equal to 2 full size oranges)
1 Treviso (red chicory)
1/2 small red onion, thinly sliced
3 TB chopped parsley
5 TB black olives, pitted and halved
3 TB grapes oil
1 tsp orange flower water
1.5 TB red wine vinegar
salt, pepper

Steps:

  • Place beets in a pot, cover with cold water and bring to boil. Cook for 1-2 hrs, until tender. When you stick a small knife into each beet it should go in smoothly. Leave the beets to cool down in the water. Once cool, take them out and peel them. Cut into wedges. Place beets into mixing bowl. Add mandarin oranges (equiv to 2 oranges). Cut Treviso into 1-in thick slices, break into separate leaves and add to salad. Add all remaining ingredients and toss together gently. Taste for seasoning and serve with herbed rice for a light lunch.

ZUCCA'S ORANGE AND OLIVE SALAD (BITTMAN)



ZUCCA'S ORANGE AND OLIVE SALAD (BITTMAN) image

Categories     Salad     Appetizer     Dessert     Orange     Healthy

Yield 4-8 people

Number Of Ingredients 5

1 C black, pitted olives,oil cured
1/4 C olive oil
1 tsp fresh thyme leaves
4 navel oranges peeled, seeded, sliced into rounds
fennel seeds

Steps:

  • 1. Combine the olives in a food processor, along with a bit of oil. Pulse once or twice, add remaining oil quickly ... making rough olives mix 2.Stir in thyme, thin with more oil if necessary, set aside. Tapenade can be stored for up to 1 month in refrigerator 3. Layer 2-4 orange slices on plate, drizzle with olive oil, top with good tablespoon of the tapenade, sprinkle with fennel seeds E 11-21-2013

BRAISED SHORTRIBS WITH ORANGE AND OLIVE SALAD



Braised Shortribs with Orange and Olive Salad image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 13h8m

Yield 8 to 10 servings

Number Of Ingredients 21

4 tablespoons olive oil
6 pounds meaty beef short ribs on the bone
Salt and freshly ground black pepper
2 celery ribs, coarsely chopped
1 carrot, coarsely chopped
1 large onion, coarsely chopped
1/2 cup tomato paste
5 fresh thyme sprigs
3 anchovy fillets, chopped
1 bay leaf
1 head garlic, cloves separated
1 quart chicken stock
2 cups dry red wine
1/3 cup red wine vinegar
2 oranges, cut in segments
1 shallot, thinly sliced
1 cup pitted kalamata olives
2 tablespoons capers
1 cup packed parsley leaves
4 ounces olive oil
1 lemon, juiced

Steps:

  • For the short ribs, preheat the oven to 325 degrees F.
  • Heat 2 tablespoons of the olive oil in a large enameled cast iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.
  • Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover and braise at 325 degrees F for 1 hour. Drop heat to 225 degrees F and cook for 4 more hours or until meat is tender. Remove ribs and strain liquid. Pour liquid back over ribs and let cool overnight in the refrigerator.
  • For the salad, place all ingredients in nonreactive mixing bowl and toss together.
  • To serve, skim fat off liquid and reheat ribs in their juice. Remove from pan and reduce liquid by half. Top ribs with liquid and orange salad.

ORANGE, ONION AND OLIVE SALAD (MUNKACZINA)



Orange, Onion and Olive Salad (Munkaczina) image

This is a very simple and refreshing salad from the Middle East. It comes from The Gentle Art of Cookery by Mrs C F Leyel and Miss Olga Hartley and was published in The Good Cook Salads.

Provided by Dreamer in Ontario

Categories     Oranges

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 oranges, peeled
1 small onion, finely chopped
2/3 cup ripe olives, pitted
cayenne pepper, to taste
salt, to taste
3 tablespoons olive oil

Steps:

  • Slice oranges crosswise and remove seeds and white membranes in the middle of the rounds.
  • Arrange a bed of orange slices in a dish and cover with the chopped onion.
  • Place a bed of olives on top of the onion layer.
  • Sprinkle with cayenne pepper, salt and olive oil.

Nutrition Facts : Calories 183.8, Fat 12.7, SaturatedFat 1.7, Sodium 165.6, Carbohydrate 18.4, Fiber 4.2, Sugar 13, Protein 1.6

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