Best Orange And Red Onion Salad Recipes

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SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT



Sicilian Fennel and Orange Salad with Red Onion and Mint image

Categories     Salad     Citrus     Onion     Vegetable     No-Cook     Low/No Sugar     Orange     Fennel     Fall     Raw     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

2 navel oranges or blood oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
1/2 cup very thinly sliced red onion
16 small fresh mint leaves, torn in half
3 tablespoons extra-virgin olive oil
20 oil-cured black olives

Steps:

  • Cut peel and pith from oranges. Cut between membranes to release segments.
  • Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

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.

EASY ORANGE AND RED ONION SALAD



Easy Orange and Red Onion Salad image

Here's an unusual salad that's easy to prepare when holiday obligations have you short on time. The combination of red onions and oranges may seem unusual, but it's surprisingly delightful. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 10

6 tablespoons canola oil
2 tablespoons white wine vinegar
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon sugar
1/8 teaspoon ground cloves
Dash salt
Dash pepper
6 medium navel oranges, peeled and sliced
1 medium red onion, thinly sliced and separated into rings

Steps:

  • For dressing, whisk together the first 8 ingredients. Place oranges and onion in a large bowl; toss gently with dressing. Refrigerate, covered, until serving.

Nutrition Facts : Calories 127 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ORANGE, RED ONION AND FENNEL SALAD



Orange, Red Onion and Fennel Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

3 oranges
4 cups baby arugula
1 fennel bulb, cleaned well and thinly sliced
1/2 red onion, sliced very thin
1/4 cup olive oil cured olives, pitted, roughly chopped
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.

MINTED ORANGE, FENNEL AND RED ONION SALAD



Minted Orange, Fennel and Red Onion Salad image

Categories     Salad     Fruit     Onion     Side     Vegetarian     Quick & Easy     Orange     Mint     Fennel     Summer     Healthy     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

For dressing:
1 teaspoon coriander seeds
2 tablespoons fresh orange juice
2 tablespoons Sherry vinegar or red-wine vinegar
3/4 teaspoon salt
3 tablespoons olive oil
1 medium-large red onion
1 large fennel bulb (sometimes called anise, about 1 pound)
3 large navel oranges
1/4 cup loosely packed fresh mint leaves

Steps:

  • Make Dressing:
  • Heat a dry small heavy skillet over moderate heat until hot and toast coriander seeds, stirring, until fragrant and a little darker, about 2 minutes. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered
  • With a Japanese rotary slicer or other thin-slicing device, slice onion crosswise into thin spirals or rings. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.
  • Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.
  • With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board. cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.
  • Drain onion well and pat dry between paper towels.
  • Arrange fennel, onion and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.

ORANGE AND RED ONION SALAD



Orange and Red Onion Salad image

It's true-orange and onion really does sound like an unusual combination. But when my husband tasted Orange and Red Onion Salad for the first time, he told me, "This one's worth at least three kisses!" I serve this salad with chicken...it likely would go well with fish, too. Up until a short time ago, we lived in the San Joaquin Valley, where almonds, peaches and other crops thrive. Now-along with our 17-year-old son and 12-year-old daughter-we're settling into our new home in the foothills and getting used to seeing row crops and dairy cows instead.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon butter
1 cup sliced almonds, optional
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup vegetable oil
1 bunch romaine lettuce, torn into bite-size pieces
2 medium oranges, peeled and sectioned
1 small red onion, thinly sliced

Steps:

  • In a skillet, melt butter over medium heat. Saute the almonds until golden brown. Remove almonds to paper towels to drain. Combine next five ingredients. Beat in oil. Combine lettuce, orange sections, onion slices and almonds. Toss with dressing. Serve immediately.

Nutrition Facts : Calories 193 calories, Fat 18g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

ORANGE, RED ONION AND ARUGULA SALAD



Orange, Red Onion and Arugula Salad image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

A small red onion, peeled and cut into 1/8th inch rounds
1/4 cup orange juice
2 tablespoons sherry wine vinegar
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
3 seedless oranges
2 large bunches washed and stemmed arugula

Steps:

  • Separate the rounds into rings and hold them in ice water until serving time.
  • In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper.
  • Cut the peel and pith away from the oranges and slice them into thin rounds.
  • Right before serving, make a bed of the arugula leaves, set concentric rounds of oranges on top. Drain onion rings and pat dry and scatter them over the oranges; spoon some of the dressing over the top and serve.

WATERCRESS, ORANGE AND RED ONION SALAD



Watercress, Orange and Red Onion Salad image

This salad was found on the Culinary Cafe site. It's refreshing...and has some of my favorite ingredients in it!!

Provided by katie in the UP

Categories     Citrus

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 oranges (I used Blood Oranges)
1 bunch watercress
1/2 red onion, medium-sized
2 1/2 fl oz extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Steps:

  • Slice away the tops and bottoms of oranges. Cutting from top to bottom, following the curve of the orange, slice away the peel and white pith.
  • Slice between the membranes of the orange segments. Remove the segments. Squeeze the juice from the membrane, and reserve.
  • Wash watercress thoroughly in cold water. Thinly slice the onion half and soak it in cold water; a brief soaking removes harsh, bitter flavors.
  • Combine the olive oil, vinegar, and orange juice in a jar with a tight-fitting lid; season with salt and pepper. Shake vigorously.
  • Drain the watercress and onion. Combine them with the orange segments, and vinaigrette; toss well to evenly coat.
  • Divide among salad plates and serve.

Nutrition Facts : Calories 37.9, Fat 0.1, Sodium 293.8, Carbohydrate 9.3, Fiber 1.9, Sugar 6.7, Protein 0.9

BLOOD ORANGE AND RED ONION SALAD



Blood Orange and Red Onion Salad image

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 7

3 blood oranges
1 ruby red grapefruit
1/2 small red onion, julienned
1 Thai bird's eye chile, thinly sliced
Kosher salt
1 tablespoon high-quality extra-virgin olive oil
3 sprigs fresh mint, cut into a chiffonade

Steps:

  • Over a small bowl, supreme the blood oranges: Start by removing the top and bottom of the oranges, then place one of the flat ends of the orange on your cutting board and cut the skin off the outside while preserving the round shape. Be sure to remove all of the white pith. Pick the orange up and cut each section out of the orange in between the membranes. You will have lovely tender sections of the orange without any of the white membranes. You will be left with a "skeleton" of the orange. Squeeze the remaining juice out of the skeleton into the bowl. Repeat with the grapefruit and halve the segments.
  • Toss the onions and chile into the bowl with the fruit and juice and season with a pinch of salt and the olive oil. Let sit for at least 20 to 30 minutes. Stir in the mint right before serving.

AVOCADO, ORANGE AND RED ONION SALAD



Avocado, Orange and Red Onion Salad image

Oranges add a fruity and flavoursome note to creamy avocados in this simple but tempting salad recipe.

Provided by English_Rose

Categories     Oranges

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

arugula leaf
2 avocados, peeled and stoned
2 oranges
1 small red onion, thinly sliced
1 tablespoon fresh basil leaf, coarsley chopped
2 tablespoons chopped pitted black olives
2 tablespoons sherry wine or 2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1/2 shallot, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Place a little arugula on each serving plate or on a large platter.
  • Thinly slice the avocados and arrange the slices on top.
  • Using a sharp knife, peel and remove the pith from the oranges, remove any pips and then cut the flesh into 1/2in slices. Arrange on top of the avocado
  • Sprinkle the red onion slices and basil over the salad.
  • Put all the vinaigrette ingredients into a screw-top jar and shake well.
  • Pour the dressing over the salad and serve immediately.

WATERCRESS, ORANGE AND RED ONION SALAD



Watercress, Orange and Red Onion Salad image

Categories     Salad     Citrus     Fruit     Leafy Green     Onion     No-Cook     Orange     Spring     Watercress     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 bunches watercress, stemmed
3 oranges, peel and white pith removed, quartered lengthwise, sliced crosswise
1/2 red onion, thinly sliced
1 tablespoon Sherry wine vinegar or red wine vinegar
3 tablespoons olive oil
1/2 teaspoon dried marjoram
1/3 cup pine nuts

Steps:

  • Combine stemmed watercress, orange slices and sliced red onion in large bowl. Place Sherry wine vinegar in small bowl. Gradually mix in olive oil. Add marjoram. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover salad and refrigerate. Cover dressing and let stand at room temperature.) Pour dressing over salad and toss to coat thoroughly. Sprinkle with pine nuts and serve.

FRESH SPINACH, ORANGE AND RED ONION SALAD



Fresh Spinach, Orange and Red Onion Salad image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Side dish ready in less than 30 minutes! Enjoy this tangy spinach and orange salad.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 8

Number Of Ingredients 8

8 cups torn washed fresh spinach leaves (from 10-ounce bag), stems removed
4 medium seedless oranges
Orange juice
1/3 cup honey
3 tablespoons raspberry vinegar
2 tablespoons canola or soybean oil
1/2 teaspoon salt
1 medium red onion, cut into 1/4-inch-thick slices

Steps:

  • Arrange spinach on serving platter or individual serving plates.
  • Peel off eight 2 1/2x2-inch strips of orange peel with vegetable peeler, being careful to remove only orange part. Cut strips lengthwise into thin slivers.
  • Cut remaining peel and white pith from oranges with sharp knife. Remove segments of orange by cutting between membranes, catching juice in small bowl; set orange segments aside. Squeeze membranes of oranges into bowl to remove all of juice; if necessary, add orange juice to make 1/2 cup. Beat in honey, vinegar, oil and salt with wire whisk.
  • Place onion slices in single layer on ungreased cookie sheet; brush with orange juice mixture. Broil 2 to 3 inches from heat 4 to 5 minutes or just until edges begin to darken.
  • Arrange orange segments on spinach. Separate onion slices into rings; scatter over oranges. Drizzle with remaining orange juice mixture; garnish with strips of orange peel.

Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 20 g, TransFat 0 g

ARUGULA, RED ONION AND ORANGE SALAD W/ ORANGE CURRY VINAIGRETTE



Arugula, Red Onion and Orange Salad W/ Orange Curry Vinaigrette image

Make and share this Arugula, Red Onion and Orange Salad W/ Orange Curry Vinaigrette recipe from Food.com.

Provided by JaneSays30

Categories     Citrus

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup fresh orange juice
1 garlic clove, ninced
1 tablespoon apple cider vinegar
1 tablespoon light sesame oil (or vegetable oil)
1 teaspoon curry powder
1/4 teaspoon salt
2 navel oranges
1/2 medium red onion, thinly sliced
4 cups arugula leaves

Steps:

  • Bring orange juice to a boil in a small sauce pan and reduce to 1/3 cup, about 10 minutes.
  • Transfer reduction to a small bowl and whisk in the garlic, vinegar, oil, curry, and salt. Set aside.
  • Use a serrated knife to cut the peel from top and bottom of the oranges.
  • Set each on end and remove outer skin & pith.
  • Cut crosswise into 1/4 inch thick rings.
  • Place onion and arugula in a medium salad bowl and top w/ oranges.
  • Toss w/ vinaigrette and serve immediately.

Nutrition Facts : Calories 106.6, Fat 3.8, SaturatedFat 0.5, Sodium 153.1, Carbohydrate 17.9, Fiber 2.4, Sugar 12.2, Protein 1.8

RED ONION AND ORANGE SALAD (SPAIN)



Red Onion and Orange Salad (Spain) image

Posted here for Zaar World Tour 5, this recipe was located online. Preparation time does not include time needed for raising to soak in the hot water.

Provided by Sydney Mike

Categories     Oranges

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

4 medium oranges, peeled
1 small red onion, sliced thin
2 tablespoons raspberry vinegar (or fresh lemon juice)
6 tablespoons extra virgin olive oil
1 dash salt, to taste
1 dash pepper, to taste
4 tablespoons golden raisins (soaked, covered in hot water for 20 minutes, then drained)
20 black olives, pitted
2 tablespoons sunflower seeds
2 tablespoons almonds, blanched, chopped fine
4 sprigs of fresh mint, for garnish

Steps:

  • Remove white pith from oranges & cut the fruit crosswise into 1/4-inch slices.
  • Arrange on a serving platter & scatter the sliced onion over the orange slices.
  • In a small bowl, whisk together vinegar, olive oil, salt & pepper, then spoon this dressing over the slices of onion & orange.
  • Sprinkle with raisins, olives, sunflower seeds & almonds.
  • Garnish with mint sprigs & chill before serving.

PRUNE, ORANGE, FENNEL, AND RED ONION SALAD WITH MIXED GREENS



Prune, Orange, Fennel, and Red Onion Salad with Mixed Greens image

Categories     Salad     Citrus     Fruit     Leafy Green     Onion     Low Fat     Orange     Prune     Fennel     Winter     Healthy     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 cup dried pitted prunes
1/2 cup orange juice
1/4 teaspoon fennel seeds
2 oranges
2 tablespoons olive oil
2 tablespoons Sherry wine vinegar
1/2 teaspoon grated orange peel
2 tablespoons minced red onion
2 medium fennel bulbs with fronds; 1 tablespoon fronds chopped, bulbs trimmed and thinly sliced
6 cups mixed baby greens
2 thin red onion rings

Steps:

  • Combine first 3 ingredients in small saucepan. Bring to boil. Reduce heat; cover and simmer until prunes are soft and juice is reduced to 2 tablespoons, about 6 minutes. Transfer prunes to bowl; reserve juice. Chill prunes until cold, about 2 hours. Cut into quarters.
  • Cut peel and white pith from oranges. Working over bowl to catch juice and using small sharp knife, cut between membranes to release segments. Combine 2 tablespoons orange juice from bowl, oil, vinegar, grated orange peel, and reserved prune juice; whisk to blend. Season dressing with salt and pepper.
  • Gently toss orange segments, minced red onion, 1 tablespoon fennel fronds, and 1 tablespoon dressing in medium bowl. Combine mixed greens, onion rings, and fennel bulbs in large bowl. Toss with remaining dressing. Divide salad among 4 plates. Top with prunes and orange mixture.

OSSO BUCO WITH SAFFRON RISOTTO FENNEL, RED ONION AND ORANGE SALAD



Osso Buco with Saffron Risotto Fennel, Red Onion and Orange Salad image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 39

3 tablespoons olive oil
2 tablespoons unsalted butter
3-1 1/2-inch cut veal shanks
Salt and pepper to taste
2 cups flour (to coat)
2 carrots
2 onions
1 zucchini
1 yellow squash
1 sachet (1/2 head of garlic, 6 sprigs parsley, 3 sprigs thyme, 1 bay leaf and 1 tablespoon peppercorns)
3 cups white wine
1/2 cup tomato sauce
2 cups veal stock
1/3 cup diced onion
1/4 cup diced shallots
1 tablespoons minced garlic
1 1/2 tablespoons olive oil
1 1/2 cups Arborio rice
1/4 teaspoon saffron
Salt and pepper to taste
1 cup white wine
4 cups chicken stock
1 tablespoons butter
14 cup Parmesan cheese
1/4 cup olive oil
1 medium red onion, peeled and finely diced
Kosher salt and freshly ground pepper to taste
4 cloves garlic, peeled and chopped
16-ounce can Italian plum tomatoes, crushed by hand
1/2 cup chopped Italian parsley
1 tablespoon chopped garlic
1 tablespoons chopped lemon zest
1 orange
1 fennel bulb, trimmed
1 red onion, peeled
1/2 lemon
Salt and pepper to taste
1/4 cup extra virgin olive oil
3 tablespoons chopped chives

Steps:

  • Pre-heat oven to 325 degrees. Using a small, thick-bottomed rondeau, heat the olive oil and butter over medium high. Season the veal shanks thoroughly with salt and pepper. Coat the veal shanks with flour, shake to remove any excess, and brown well. Remove veal shanks from rondeau.
  • Make the sachet:
  • Add the vegetables and the sachet to the pan. Stir to coat and place the veal shanks on top. Add the wine, tomato sauce and stock, adjust the seasoning, and bring the mixture to a boil. Cover and cook the veal shanks in the oven for 1 1/2 hours, or until the meat is very tender.
  • Make the risotto:
  • In a large sauce pot over medium heat, sweat the onion, shallots and garlic in the olive oil.
  • When vegetables are soft, add the rice and saffron, and salt and pepper to taste. Stir and continue cooking to toast the rice. When the rice is slightly browned, add the wine, stirring constantly.
  • In a separate sauce pot, bring the chicken stock to a boil. Add the hot stock to the rice in three batches, stirring constantly until the liquid is fully absorbed.
  • Continue the osso buco: Remove the shanks from the rondeau and reduce the jus to your taste.
  • Make the tomato fondu:
  • Warm olive oil in a stainless sauce pot over medium heat. Add the onions and simmer for 5-10 minutes until the onions are soft. Season with salt and pepper. Add the chopped garlic and simmer for 1-2 minutes, carefully cooking but not browning the garlic (the oil should stew the vegetables). Add the tomatoes, and continue cooking another 10 minutes, or until the liquid is reduced and slightly thickened.
  • Make the gremolata: Combine and reserve.
  • Make the salad: Peel an orange down to the flesh. Using a knife, separate each segment from the surrounding membrane and remove. Place segments in a bowl. Squeeze orange halves over bowl to release any remaining juice.
  • Using a sturdy Japanese mandolin, shave the fennel, white bulb down at an angle. Place fennel in a mixing bowl, and then shave the onion. Add onion to bowl, and toss. Add the juice of 1/2 lemon, the juice from the orange, salt and pepper to taste, and the olive oil. Toss again. Add the orange segments and chives, tossing once more, and serve.
  • Fold the butter and cheese into the risotto, reserve over low heat.
  • Pour jus over the shanks, top with gremolata, and serve with saffron risotto.

RADISH, RED ONION AND ORANGE SALAD - MOROCCO



Radish, Red Onion and Orange Salad - Morocco image

A successful blend of fruit with onions, radish and garlic. You can also add grapefruit. This recipe is for fruit in segments, but you can also cut them crossways super thin, and you could have an orange and grapefruit layer, then a radish and onion layer, fruit layer, sprinkle of garlic, radish and onion layer, etc.

Provided by Mme M

Categories     Moroccan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon, ground
1 teaspoon salt
4 tablespoons olive oil
2 oranges, skin and pith removed
2 bunches radishes, topped and tailed
2 red onions, peeled and thinly sliced
3 garlic cloves, chopped fine
12 fresh mint leaves, shredded

Steps:

  • Put the lemon juice in a salad bowl, add the cinnamon and salt, and blend. Whisk in the olive oil.
  • Segment the oranges.
  • Shave the radishes into wafer thin slices.
  • Add the onions, radishes, garlic and oranges to the bowl.
  • Toss before arranging the mint leaves on top.
  • Serve immediately.

Nutrition Facts : Calories 181.2, Fat 13.7, SaturatedFat 1.9, Sodium 590.9, Carbohydrate 15.2, Fiber 2.9, Sugar 9, Protein 1.4

ORANGE AND RED ONION SALAD



Orange and Red Onion Salad image

In Sicily, citrus fruits (agrumi) are enjoyed as a savory as well as a sweet, usually served between courses or at the end of a meal. A salad-called pirettu-is made from thick-skinned citrons (cedri). The green rind is peeled off, the center pulp is discarded, and the pith is sliced and dressed with salt, pepper, oil, and a pinch of sugar. Since fresh citrons are hard to find in America, here's another citrus salad popular in Sicily, especially in the winter months, when oranges are at their best. Customarily it is made with blood oranges-sanguine or tarocchi-and that's the way I like it best, though any small, juicy oranges will be delicious. Serve this in the Sicilian style, laying the rounds of orange and rings of red onion artfully on a platter with the dressing drizzled over, rather than tossing everything together. It is great as an appetizer, a refreshing end-of-the-meal salad, or an accompaniment to boiled or grilled meats.

Yield serves 6

Number Of Ingredients 6

8 or more small blood oranges or other oranges
1 medium red onion
1/2 teaspoon coarse sea salt or kosher salt, or to taste
Coarsely ground black pepper to taste
2 tablespoons best-quality extra-virgin olive oil, or to taste
1 tablespoon chopped fresh Italian parsley

Steps:

  • With a sharp thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit. Slice the oranges into rounds about 1/3 inch thick (you'll have about 4 cups of slices in all). Handle them gently so they remain intact.
  • Peel the onion, and slice it into very thin rounds (about 1 1/2 cups in all).
  • Lay out the orange rounds on a serving platter prettily (I pile up all the broken pieces in the center, making a colorful mound). Separate the onion rings, and scatter all over the oranges.
  • Sprinkle the salt over the top. Grind lots of coarse pepper over the top. Drizzle 2 tablespoons of your best olive oil all over the top. Shower the parsley over all. And serve!

BEEF AND ORANGE SALAD WITH RED ONION MUSTARD VINAIGRETTE



Beef and Orange Salad with Red Onion Mustard Vinaigrette image

Categories     Salad     Beef     Mustard     Onion     Broil     Quick & Easy     Orange     Lettuce     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 1/2 tablespoons red-wine vinegar
1 tablespoon Dijon-style mustard
1/4 cup olive oil
2 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh parsley leaves
3/4 pound sirloin steak, about 1 inch thick
1 garlic clove, halved
Boston lettuce, shredded, for lining the plates
1 navel orange, peeled, the zest and pith cut away with a serrated knife and the sections cut away from the membranes

Steps:

  • In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Stir in the onion and the parsley. Rub the steak with the garlic, discard the garlic, and sprinkle the steak with salt and pepper to taste. Broil the steak on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat and let it stand for 5 minutes. Divide the lettuce between 2 plates, arrange decoratively on the top the steak, sliced thin diagonally, and the orange sections, and drizzle some of the dressing over each salad. Serve the remaining dressing separately.

ORANGE AND RED ONION SALAD



Orange and Red Onion Salad image

Make and share this Orange and Red Onion Salad recipe from Food.com.

Provided by Annacia

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups romaine lettuce, torn
1 medium navel orange, peeled and sectioned
1 small red onion, sliced and seperated into rings
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • On a serving platter, arrange the torn romaine, orange sections and red onion rings.
  • In a jar with a tight fitting lid, combine the olive oil, red wine vinegar, sugar, salt and pepper.
  • Shake well and drizzle the dressing over salad.
  • Serve at once.
  • Note: You can make the salad a few hours ahead, keep it snugly covered and chilled until ready to use, and dress it at serving time.

Nutrition Facts : Calories 157.8, Fat 13.7, SaturatedFat 1.9, Sodium 151.3, Carbohydrate 8.7, Fiber 2.1, Sugar 5.3, Protein 1.1

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