Best Orange Black Olive Salad Recipes

Orange, Red Onion, and Black Olive Salad image

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.

Beet, Orange, and Black Olive Salad image

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

BEET, ORANGE, BLACK OLIVE SALAD image

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.

Orange & Black Olive Salad image

Provided by PetsRus

Categories Citrus

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 -5 oranges
2 medium red onions
black pitted olive, as many you like,halved or left whole
1 tablespoon white wine vinegar
1 tablespoon lemon juice
4 -5 tablespoons good olive oil
1 clove crushed garlic
salt and pepper
1 tablespoon finely chopped parsley or 1 tablespoon coriander
1 tablespoon roasted pine nuts (or more)

Steps:

Peel the oranges, cut in slices, saving the juices that run out, if possible.
Peel the onions and cut in slices.
Arrange the oranges, onions and olives on a plate, cover and put in the fridge for about half an hour.
Make the dressing by mixing the vinegar, orange and lemon juices, then slowly add the olive oil whilst mixing, then add the garlic, parsley and season to taste.
Pour the dressing over the salad just before serving and last but not least the pine nuts.