Best Tangerine And Red Onion Salad Recipes

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 :

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

ORANGE 'N' RED ONION SALAD

Orange 'n' Red Onion Salad image

Drizzled with a tangy dressing, this appealing salad makes a colorful and tasty alternative to the usual tossed salad. Plus, you can assemble it in minutes. -Jodi Grable, Springfield, Missouri

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 cups torn romaine
2 medium navel oranges, peeled and sectioned
1 small red onion, sliced and separated 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 romaine, oranges and onion. In a small bowl, whisk the remaining ingredients; drizzle over salad.

Nutrition Facts : Calories 173 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.

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

WATERCRESS AND TANGERINE SALAD WITH RED ONIONS AND BLACK PEPPER VINAIGRETTE

Watercress and Tangerine Salad with Red Onions and Black Pepper Vinaigrette image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium red onion, thinly sliced
3 tablespoons white wine vinegar
1 tablespoon Dijon style mustard
2 teaspoons cracked black peppercorns
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Scant 1/2 cup extra virgin olive oil
2 tangerines, peel and pith removed and cut into segments
2 bunches watercress, coarse stems removed, washed and dried

Steps:

In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette.
In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.
Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.

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.