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 40m Yield 4 servings Number Of Ingredients 7 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.
Time 15m Yield 4 servings. Number Of Ingredients 8 Steps:
On a serving platter, arrange the romaine, oranges and onion. In a small bowl, whisk the remaining ingredients; drizzle over salad.
Time 25m Yield 6 servings. Number Of Ingredients 11 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.
Time 5m Yield 2 serving(s) Number Of Ingredients 11 Steps:
In a jar with a tight-fitting lid, combine oil, vinegar, sugar, cumin, paprika, curry, cinnamon & pepper, shaking well to combine. Place oranges & onion in a shallow bowl, then drizzle with the dressing, tossing gently to coat. Sprinkle with cilantro & serve.
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 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.
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.
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 30m Yield 4 serving(s) Number Of Ingredients 8 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.
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 4 serving(s) Number Of Ingredients 7 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.
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.
