Red White And Orange Salad Food

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FESTIVE RED SALAD



Festive red salad image

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

1 red cabbage - about 650g
2 small red onions , diced
2 red apples , cored and diced
250g pack cooked beetroot , diced
50g walnut piece , roughly chopped
2 large oranges
5 tbsp red wine vinegar
3 tbsp redcurrant jelly
2 tbsp clear honey
2 tbsp olive oil

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



Red, White and Blue Salad image

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

1/4 cup olive oil (extra virgin)
3 teaspoons honey
2 teaspoons fresh tarragon (minced)
2 tablespoons apple cider vinegar
1/2 cup walnuts
Pam cooking spray
4 cups Baby Spinach (fresh)
3/4 cup blueberries (fresh)
3 pears (cored and diced)
1 cup strawberry (cleaned and sliced)
1/4 cup blue cheese (crumbled)

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



Orange and Red Onion Salad image

Provided by Jamie Oliver

Time 10m

Yield 4 servings

Number Of Ingredients 5

5 oranges
1 red onion, cut in 1/2 and thinly sliced
A small bunch flat-leaf parsley, roughly chopped
Sea salt and freshly ground black pepper
7 ounces (200 grams) Manchego cheese

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



Red, White and Orange Salad image

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

3 naval oranges
1/2 cup shredded carrot
1 (15 1/2 ounce) can red kidney beans
1 (15 1/2 ounce) can great northern beans
1/4 cup chopped red bell pepper
1/4 cup chopped green peppers or 1/4 cup yellow bell pepper
5 slices thin purple onions, quartered
3 cups romaine lettuce, coarsely shredded or chopped or 4 cups spring mixed salad greens
1/2 cup freshly grated parmesan cheese, optional
1/3 cup white wine vinegar
2 tablespoons balsamic vinegar
6 packets Equal sugar substitute or 6 packets sugar substitute

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



Radish, Red Onion and Orange Salad - Morocco image

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

1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon, ground
1 teaspoon salt
4 tablespoons olive oil
2 oranges, skin and pith removed
2 bunches radishes, topped and tailed
2 red onions, peeled and thinly sliced
3 garlic cloves, chopped fine
12 fresh mint leaves, shredded

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



Radicchio and Orange Salad image

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

3/4 cup slivered almonds
2 medium heads radicchio (about 1 1/4 pounds total)
Zest and juice of 1 orange (about 1 tablespoon zest and 1/4 cup juice)
3/4 cup golden raisins
3 tablespoons olive oil
3 tablespoons red-wine vinegar
2 to 3 tablespoons sugar
Coarse salt and ground pepper

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



Orange Salad With Red Onion and Mint image

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

2 large navel oranges, peeled,pith removed,and sliced into pinwheels (seeds removed)
1/4 medium red onion, sliced into 1/8 inch thick half rings
1 tablespoon extra virgin olive oil
1 pinch fresh fresh ground black pepper
1 pinch coarse salt or 1 pinch kosher salt
1 tablespoon fresh mint leaves, chopped into chiffonade (about 10 leaves)

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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