Sicilian Orange Salad Food
SICILIAN ORANGE SALAD
Red onion and orange slices sprinkled with basil, oil and ground pepper make a pretty presentation that's bound to brighten any meal. "This zesty salad is even more colorful when you use dark-red blood oranges," writes Beverly Coyde of Gasport, New York.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- On a serving platter, alternately arrange orange and onion slices, with the slices slightly overlapping. Sprinkle with basil. Drizzle with oil and sprinkle with pepper.
Nutrition Facts : Calories 133 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
SICILIAN ORANGE SALAD
Make and share this Sicilian Orange Salad recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine oranges, olive oil, and salt and pepper to taste.
- Marinate at room temperature for about 30 minutes.
- Place a lettuce leaf in the center of each serving plate, fill with salad mixture and garnish with parsley.
Nutrition Facts : Calories 191.9, Fat 13.7, SaturatedFat 1.9, Sodium 13, Carbohydrate 17.8, Fiber 4, Sugar 12.9, Protein 1.8
SICILIAN-STYLE CITRUS SALAD
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Provided by David Tanis
Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
- To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
- Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
- Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams
SICILIAN ORANGE AND BASIL SALAD
Folks in Sicily keep it easy and fresh. A few ingredients but major taste! The combination of basil, oranges and red onions is a classic.
Provided by pamela t.
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and section oranges, cut each section in half.
- peel red onion and slice it thinly.
- tear basil leaves into bite size pieces.
- drizzle with red wine vinegar ( you may use more or less than 1/4 C depending on taste).
- salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 99.6, Fat 0.3, Sodium 0.6, Carbohydrate 24.7, Fiber 5.1, Sugar 19, Protein 2.1
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.
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Servings 4Calories 112 per serving
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- Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside, reserving 1/2 cup juice. Discard membranes.
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