FESTIVE RED SALAD
Cabbage, red onion, apple and beetroot - all the brightest purple fruit and veg makes up this winter salad with sweet vinaigrette
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 10
Steps:
- Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
- Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
- Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.
Nutrition Facts : Calories 93 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
RED, WHITE AND BLUE SALAD
This is a colorful salad to impress your family and friends with your special taste for mixing the right foods to enhance a delicious combination of flavors. This recipe was created for the "Category Craze-E Contest! With the sub-category of Start with Salad at a Dinner Party! *NOTE: Now that the contest is over I have substituted blue berries for the peas which was one of the special must use ingredients, as suggested by Jen.
Provided by AcadiaTwo
Categories Fruit
Time 44m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine in a cruet olive oil, honey, tarragon & cider vinegar and shake well to mix. (Set aside).
- Preheat oven to 350 degrees F. In a baking dish cut a piece of baker's parchment paper and line the bottom.
- Coarse chop walnuts. Place walnuts on top of the parchment paper in a single layer, spray with Pam cooking spray and toast for 10-15 minutes.
- Shake vinegarette well to mix up again.
- In a bowl gently mix baby spinach, blueberries, pears, walnuts and strawberries together with vinegarette mixture in cruet.
- Divide the salad mixture evenly between 6 plates and crumble blue cheese on to each salad.
ORANGE AND RED ONION SALAD
Provided by Jamie Oliver
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.
RED, WHITE AND ORANGE SALAD
A new twist on a marinated bean salad! Simple and easy to prepare, yet very delicious and free of refined sugars. Great for a dinner party or potluck supper. Cook time is actually chill time.
Provided by BeachGirl
Categories Oranges
Time 1h15m
Yield 1 large bowl, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse beans and drain well.
- Place in medium bowl.
- Add all bell pepper, carrots, and the purple onion.
- Mix all Dressing ingredients together, and pour over the bean mixture.
- Toss to mix.
- Peel oranges, remove sections.
- Cut sections in half and place on top of the bean mixture, but do not toss.
- Refrigerate 1 hour to chill.
- Can be refrigerated overnight.
- When ready to serve, you can make one large bowl of salad or make individual salads.
- ONE LARGE BOWL: Add lettuce to the bean-orange mixture, and toss to dress salad.
- Optionally scatter cheese on top.
- Serve with slotted spoon.
- INDIVIDUAL SALADS: Toss the bean-orange mixture.
- Place lettuce on each plate.
- Using a slotted spoon, place the bean mixture on the lettuce.
- Optionally scatter cheese on each plate.
Nutrition Facts : Calories 248.1, Fat 3.2, SaturatedFat 1.6, Cholesterol 7.3, Sodium 141.4, Carbohydrate 41.2, Fiber 12.2, Sugar 8.9, Protein 15.6
RADISH, RED ONION AND ORANGE SALAD - MOROCCO
A successful blend of fruit with onions, radish and garlic. You can also add grapefruit. This recipe is for fruit in segments, but you can also cut them crossways super thin, and you could have an orange and grapefruit layer, then a radish and onion layer, fruit layer, sprinkle of garlic, radish and onion layer, etc.
Provided by Mme M
Categories Moroccan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the lemon juice in a salad bowl, add the cinnamon and salt, and blend. Whisk in the olive oil.
- Segment the oranges.
- Shave the radishes into wafer thin slices.
- Add the onions, radishes, garlic and oranges to the bowl.
- Toss before arranging the mint leaves on top.
- Serve immediately.
Nutrition Facts : Calories 181.2, Fat 13.7, SaturatedFat 1.9, Sodium 590.9, Carbohydrate 15.2, Fiber 2.9, Sugar 9, Protein 1.4
RADICCHIO AND ORANGE SALAD
This bitter and sweet salad pairs nicely with our Pressed Salami Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread slivered almonds on a baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool.
- Core radicchio heads; cut or tear into 1-inch pieces. Combine in a large bowl with the finely grated zest and juice of 1 orange, golden raisins, olive oil, red-wine vinegar, sugar, and toasted almonds.
- Season with coarse salt and ground pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.
Nutrition Facts : Calories 186 g, Fat 11 g, Fiber 2 g, Protein 4 g
ORANGE SALAD WITH RED ONION AND MINT
Summer's here and this is a great salad to serve on a hot day. Good for those of us on low-carb diets as well! Prep time is marinading time.
Provided by Mirj2338
Categories Oranges
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In small bowl, combine all the ingredients.
- Cover and allow to marinate in the fridge for at least 30 minutes.
Nutrition Facts : Calories 134.7, Fat 7, SaturatedFat 1, Sodium 61.2, Carbohydrate 19.1, Fiber 3.4, Sugar 12.5, Protein 1.4
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