Red Onion And Orange Salad Spain Food

ORANGE AND ONION SALAD

Steps:

• Peel the oranges and cut each one into 4 or 5 crosswise slices. Transfer them to a shallow serving dish and sprinkle them with the vinegar, olive oil, and oregano. Toss gently, cover, and refrigerate for 30 minutes.
• Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives and grind on fresh pepper.

EASY ORANGE AND RED ONION SALAD

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.

SICILIAN ORANGE AND ONION SALAD

Steps:

• Peel the oranges, carefully removing all the white membranes. The easiest way to do this is to use a sharp knife to cut off the top and bottom of the orange. Then, set it on one flat end and use the knife to slice down the orange, following the natural curve. Cut crosswise into thin slices and remove any seeds, Arrange the slices on a large serving platter. Place the onion slices on top. Scatter the oregano over the onion. Sprinkle with salt and pepper to taste, then drizzle with the olive oil. Refrigerate until ready to serve.

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.

ORANGE SALAD SPANISH-STYLE

Steps:

• Arrange the oranges on a platter and top with onions, parsley, oregano, and chile pepper. Drizzle liberally with extra-virgin olive oil and season with paprika, salt and pepper.

ONION ORANGE SALAD

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.

ORANGE ONION SALAD

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.

SUMMER TOMATO, ONION & CUCUMBER SALAD

Steps:

• Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
• Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.
• Just before serving, add herbs and toss again.

RED ONION AND ORANGE SALAD (SPAIN)

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.

FENNEL AND ORANGE SALAD

Steps:

• Grate the rind from the oranges into a bowl and set it aside.
• Using a small serrated knife, remove all the white pith from the oranges, working over a bowl to catch the juices.
• Cut the oranges horizontally into thin slices.
• Toss the orange slices with the fennel and onion slices.
• Whisk the olive oil with salt, pepper, and reserved orange juice.
• Pour it over the salad.
• Sprinkle the olive slices and orange rind over the salad.
• Decorate with parsley and serve on French bread.

SPANISH RED ONION AND ORANGE SALAD

Steps:

• Remove pith from oranges and slice into 1/4-inch rounds. Arrange on a serving platter and scatter sliced red onion on top.
• In a small bowl, whisk together the vinegar, olive oil, paprika, salt, and pepper. Spoon over the onion and oranges.
• Sprinkle with raisins, olives, chopped walnuts, and almonds. Garnish with parsley and mint. Serve chilled.

AVOCADO, ORANGE AND RED ONION SALAD

Steps:

• Combine all ingredients.
• Serve immediately. Or cover and refrigerate up to 1 hour before serving.

ORANGE, RED ONION, AND BLACK OLIVE SALAD

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.

ORANGE AND RED ONION SALAD

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.

MINTED ORANGE, FENNEL AND RED ONION SALAD

Steps:

• Make Dressing:
• Heat a dry small heavy skillet over moderate heat until hot and toast coriander seeds, stirring, until fragrant and a little darker, about 2 minutes. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered
• With a Japanese rotary slicer or other thin-slicing device, slice onion crosswise into thin spirals or rings. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.
• Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.
• With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board. cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.
• Drain onion well and pat dry between paper towels.
• Arrange fennel, onion and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.