Butter Lettuce With Feta Oranges And Red Onion Food

ORANGE LETTUCE SALAD

Steps:

• In a salad bowl, toss the lettuce, onions and oranges; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, parsley, salt if desired, pepper and hot pepper sauce; shake well. Drizzle desired amount over salad; toss to coat. Sprinkle with almonds if desired. Refrigerate any remaining dressing.

FETA OLIVE SALAD

Steps:

• Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately.

BUTTER LETTUCE WITH FETA, ORANGES AND RED ONION

Steps:

• Make dressing by combining the orange juice, mustard, oregano and honey in a small bowl. Slowly whisk in the oil; season with salt and pepper. Mound the lettuce on 6 salad plates. Artfully top with the cheese, oranges, onion and nuts. Drizzle the salad with the dressing and serve. Recipe Options: Instead of butter lettuce, use leaf lettuce as the base for this salad. For a tangier taste, use half slices of peeled grapefruit in this salad. Instead of feta cheese, top the salad with nuggets of soft goat cheese.

ORANGE, RED ONION AND ARUGULA SALAD

Steps:

• Separate the rounds into rings and hold them in ice water until serving time.
• In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper.
• Cut the peel and pith away from the oranges and slice them into thin rounds.
• Right before serving, make a bed of the arugula leaves, set concentric rounds of oranges on top. Drain onion rings and pat dry and scatter them over the oranges; spoon some of the dressing over the top and serve.

BOSTON LETTUCE WITH ROASTED RED ONIONS

Steps:

• Preheat oven to 400°. Place onions on a foil lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally. , In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes. , Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and if desired, chopped walnuts.