ORANGE, TOMATO, BROCCOLI, AND SWEET ONION SALAD WITH ORANGE VINAIGRETTE
Steps:
- Steam broccoli until crisp-tender, about 3 minutes. Place broccoli in large bowl.
- Cut peel and white pith from oranges. Holding oranges over small bowl to catch juice, cut between membranes to release segments. Cut each orange segment crosswise into 3 pieces. Add orange pieces, tomatoes, onion, and fresh basil to bowl with broccoli.
- Add oil, vinegar, and orange peel to bowl with collected orange juice; whisk to blend. Season to taste with salt and pepper. Pour vinaigrette over broccoli mixture and toss to coat.
- Divide salad among 4 plates and serve.
GARGANELLI PASTA & TOMATO SAUCE WITH FRESH MOZZARELLA & ARUGULA-ORANGE SALAD
Number Of Ingredients 11
Steps:
- Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the onion. Place the tomatoes in a bowl; gently break apart with your hands. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Tear the mozzarella cheese into bite-sized pieces. Cut off and discard the tops and bottoms of the oranges so they sit flat on the cutting board. Cut off and discard the orange rinds and piths; halve the oranges, then thinly slice.
- In a large, high-sided pan, heat 1 tablespoon of olive oil on medium until hot. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the tomatoes. Simmer, stirring occasionally and breaking the tomatoes apart with a spoon, 12 to 14 minutes, or until the liquid is slightly reduced in volume; season with salt and pepper to taste.
- While the sauce simmers, in a bowl, combine the vinegar and a pinch of the Parmesan cheese; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
- While the sauce continues to simmer, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.
- Add the cooked pasta and half the pasta cooking water to the pan of sauce. Increase the heat to medium-high and cook, stirring occasionally, 2 to 3 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Add the butter, half the parsley and half the mozzarella cheese. Stir until thoroughly combined; season with salt and pepper to taste. Transfer to a serving dish.
- Just before serving, in a large bowl, combine the arugula and oranges; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished pasta with the remaining Parmesan cheese, parsley and mozzarella cheese.
- Enjoy!
ORANGE CUCUMBER SALAD WITH SUN-DRIED TOMATO DRESSING
Categories Salad Appetizer No-Cook Vegetarian Quick & Easy Orange Cucumber Spring Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cut peel, including all white pith, from oranges and cut oranges crosswise into 1/4-inch slices.
- Scatter orange slices and cucumbers on a platter.
- Whisk together remaining ingredients in a bowl until combined, then pour over orange slices and cucumbers.
BREADED ORANGE ROUGHY WITH TOMATO AND ARUGULA SALAD
Categories Fish Tomato Bake Low Fat Quick & Easy Arugula Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Place breadcrumbs in pie dish. Sprinkle fish with oregano, salt, and pepper. Turn fish in breadcrumbs to coat; shake off excess. Spoon 4 teaspoons oil onto center of rimmed baking sheet. Place in oven until oil is hot, about 5 minutes. Place fish atop oil; bake 5 minutes. Turn fish over; bake until just opaque in center, about 7 minutes longer.
- Meanwhile, combine arugula and tomatoes in large bowl. Whisk vinegar, garlic, and 3 teaspoons oil in small bowl to blend. Season with salt and pepper. Drizzle dressing over salad and toss. Divide fish among plates and serve with salad.
TOMATO & ORANGE SALAD WITH FETA
Feta cheese adds Greek flair to this easy summer salad. Tomato, orange and cheese slices are topped with fresh basil and balsamic vinaigrette.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Arrange tomatoes, oranges and cheese alternately on platter.
- Sprinkle with basil.
- Mix remaining ingredients until blended; drizzle over salad.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
ORANGE TOMATO CUCUMBER SALAD WITH ORANGE AND MAPLE DRESSING
I have a glut of oranges and tomatoes to use up. I came across a recipe in one of my cookbooks that looked promising, but I changed it so much that it is no longer recognized as where it began! Tangy and light, I loved this as a side dish. Plus it is a beautiful presentation. Would probably be best with garden fresh tomatoes.
Provided by ladypit
Categories Oranges
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the cucumber and then slice it. Cut the slices in half. Place those into a bowl.
- Chunk the tomatoes and place them on top of the cucumber.
- Peel 1 orange and slice it, then chunk the slices up and put them on top of the tomato.
- Slice the second orange in half and, using a hand held juicer (or whatever it is you use to extract orange juice!) juice it.
- To the orange juice add the maple syrup and black pepper.
- Pour the dressing over the veggies and stir to combine.
- Chill until ready to eat.
Nutrition Facts : Calories 77.5, Fat 0.4, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 18.9, Fiber 3.5, Sugar 13.9, Protein 2
TOMATO & ORANGE COTTAGE CHEESE SALAD
Tomato and orange slices make a colorful base for this quick and creamy cottage cheese salad for two.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 2 servings.
Number Of Ingredients 6
Steps:
- Arrange tomato, orange and cottage cheese on serving plate.
- Sprinkle with onion and basil.
- Drizzle with dressing.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
TOMATO ORANGE SALAD
Steps:
- combine all salad ingredients except avocado toss well. Mix orange juice, concentrate, vinegar and salt with a whisk. Slowly drizzle in oil and mix well.
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