Time 20m Yield 10 servings. Number Of Ingredients 10 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.
Time 15m Yield 8 servings. Number Of Ingredients 12 Steps:
In a small bowl, whisk the first 7 ingredients. On a serving platter or individual plates, arrange greens, oranges and onion. Drizzle with dressing. Sprinkle with cheese and almonds.
Yield Makes 4 servings Number Of Ingredients 6 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.
Yield 8 Number Of Ingredients 8 Steps:
In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend. Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Remove the skin and pith from 4 of the oranges, slice across thinly and remove the pips. Arrange on a serving plate then sprinkle over the onion and parsley. Season with sea salt and freshly ground black pepper. Dress the salad with a couple of squeezes of the remaining orange, then stick a small sharp knife into the cheese and twist to make little chunks. Scatter these over the top of the salad and serve straight away.
Time 10m Yield 4 to 6 servings Number Of Ingredients 8 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.
Time 15m Yield 4 serving(s) Number Of Ingredients 11 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.
Time 20m Yield 10-12 serving(s) Number Of Ingredients 8 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.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Wash and dry leaves; tear into bite-size pieces and arrange on each of 4 plates. Arrange orange slices on leaves and slip onion rings in between orange slices. Whisk vinegar and oil together and pour over salads.
Time 15m Yield 4 servings Number Of Ingredients 6 Steps:
Peel the oranges, and section them as you would a grapefruit, or slice them thinly. Peel the onion, and slice thinly. Toss both with the rosemary, a small amount of salt and pepper, and the olive oil. Serve immediately, garnished with rosemary sprigs if you have them, or refrigerate for up to 2 hours. Bring to room temperature before serving.
More about “onion orange salad recipes”
Yield Makes 4 servings Number Of Ingredients 5 Steps:
Using small sharp knife, cut off peel, and white pith from oranges. Cut oranges into 1/4-inch pieces. Transfer to large bowl. Add green onions, parsley, and crushed red pepper; toss to combine. Season salad to taste with salt and pepper. Drizzle with oil and serve.
