HALLOUMI SALAD WITH ORANGE & MINT
A vegetarian favourite, we've given this salad an extra zing to really tantalise those taste buds
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat a large griddle or frying pan over a high heat. In a large bowl, combine the orange segments and juice, mint leaves, vinegar and olive oil. Season, then gently toss together.
- Slice each block of halloumi into 8-10 pieces, then griddle or fry for 1-2 mins on each side until charred and beginning to melt.
- Add the walnuts and salad leaves to the orange and mint, then toss together. Top with the griddled halloumi slices and season with some black pepper.
Nutrition Facts : Calories 581 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 4.41 milligram of sodium
FENNEL & ORANGE SALAD WITH RED ONION & OLIVES
This popular Sicilian salad is made with blood oranges when they are in season, but navel oranges work just as well. I like to bring the salad to the table with the layers intact and toss it at the table.
Provided by Janet Fletcher
Categories First course
Yield six.
Number Of Ingredients 9
Steps:
- Slice the onion half lengthwise as thinly as you can. Put the sliced onion in a bowl and cover with cold water to mellow its flavor and keep it crisp. Refrigerate for at least 15 minutes.
- Working with one orange at a time, slice off both ends. Set the orange on a cutting board, one cut side down. With a sharp knife, cut away the peel (the zest and white pith) by slicing from top to bottom, following the contour of the orange. Working over a bowl to collect any juice, release the orange segments by carefully cutting them away from the membrane that separates them. Remove any seeds and put the orange segments in another bowl, separate from the juice. Squeeze the membranes over the juice bowl.
- Cut the fennel in quarters lengthwise and then trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise as thinly as you can.
- With a paring knife, slice the olive flesh off the pits lengthwise. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, and salt. (The recipe can be prepared up to this point several hours in advance. If working ahead, wrap and refrigerate the fennel; don't chop the mint until just before serving.)
- Drain the sliced onion and toss it with the fennel. Put the fennel and onion in a shallow salad bowl or on a rimmed serving platter. Drizzle with the reserved orange juice. Arrange the orange segments on top and sprinkle with the olives and mint.
- Drizzle the dressing evenly over the salad. Add several grinds of black pepper and serve immediately.
Nutrition Facts : ServingSize six., Calories 120 kcal, Fat 70 kcal, SaturatedFat 1 g, TransFat 8 g, Carbohydrate 13 g, Fiber 4 g, Protein 2 g, Sodium 240 mg, UnsaturatedFat 7 g
SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT
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.
ARUGULA AND MINT SALAD WITH OIL-CURED BLACK OLIVES, ORANGES, AND RICOTTA SALATA
Provided by Suzanne Goin
Categories Salad Fruit Juice Olive Onion Side No-Cook Ricotta Orange Mint Arugula Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
- Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
- Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
- Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.
OLIVE ORANGE SALAD
This easy side salad is fancy enough to serve to dinner guests, but quick enough to make during the week. It pairs well with spicy meals, like blackened fish or pasta with zesty sausage. Carol Gaus - Elk Grove Village, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Peel and cut each orange widthwise into three slices. Place lettuce leaves on individual salad plates. Top with orange slices and onion. Sprinkle with olives; drizzle with dressing.
Nutrition Facts : Calories 138 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ORANGE AND MINT SALAD
Make and share this Orange and Mint Salad recipe from Food.com.
Provided by dicentra
Categories Oranges
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grate the zest of one of the oranges, then juice the orange to make ¼ cup juice.
- Peel and section the other two oranges and set aside for garnish.
- In a salad bowl, rub garlic in salt and mustard. Add vinegar.
- Whisk in olive oil and pepper to taste.
- Remove garlic.
- In salad bowl, toss together mint leaves, lettuce and reserved oranges. Sprinkle with grated orange zest.
Nutrition Facts : Calories 195.5, Fat 14, SaturatedFat 1.9, Sodium 165.7, Carbohydrate 17.8, Fiber 4.9, Sugar 12.6, Protein 2.8
GRILLED FENNEL AND ORANGE SALAD WITH ALMONDS AND MINT
Steps:
- Heat grill to high. Brush the fennel with olive oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until slightly charred and almost cooked through. Place fennel on a platter and scatter orange segments over the top. Whisk together the orange juice, zest, mustard, and olive oil in a small bowl. Season with salt and pepper, to taste. Drizzle vinaigrette over the salad. Sprinkle with almonds and mint and serve.
ORANGE SALAD WITH OLIVES & MINT
Make and share this Orange Salad With Olives & Mint recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak onions in ice water for 30 minutes, drain.
- Meanwhile, peel oranges as directed above, making sure as much of the white pith as possible is removed.
- Slice, crosswise as thinly as possible and save any juice that accumulates from the slicing.
- Lay the oranges in a spiral on a platter.
- Combine the oil, lemon and orange juice with salt, mint and any of the accumulated orange juice.
- Toss the onion slices over the oranges.
- Spread the dressing over both evenly.
- Then sprinkle with olives.
Nutrition Facts : Calories 184.1, Fat 11.8, SaturatedFat 1.6, Sodium 100.2, Carbohydrate 20.9, Fiber 4, Sugar 13.1, Protein 1.7
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