SPANISH OLIVE SALAD
Bold balsamic vinaigrette, tangy oranges and salty olives come together tastefully in a unique green salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Divide lettuce among 8 salad plates. Top with orange slices, olives and onion rings.
- Just before serving, drizzle dressing over salads.
Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g
SUMMER SPANISH SALAD - PIPIRRANA
Steps:
- Chop the onion in small cubes and soak in water.
- Chop the tomatoes, cucumber and pepper and place in a bowl.
- Drain the onions and add them to the rest of the vegetables.
- Place the garlic in a mortar with a pinch of cumin and a pinch of salt and a few drops of olive oil until you have a paste. In another small bowl mix the rest of the olive oil, vinegar and salt, add the garlic paste and mix well.
- Add the dressing to the salad and mix well. Cover and refrigerate.
- Serve chilled with bread or rusks.
SPANISH OLIVE SALAD
Make and share this Spanish Olive Salad recipe from Food.com.
Provided by Sageca
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Divide all ingredients (except dressing) evenly onto 4 plates.
- Arrange creatively; top with dressing.
Nutrition Facts : Calories 349.6, Fat 31.8, SaturatedFat 5.8, Sodium 7.8, Carbohydrate 17, Fiber 3.4, Sugar 10.5, Protein 2.6
SPANISH MARINATED OLIVES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 8h10m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Add the olive oil and sherry vinegar to a small bowl and whisk.
- Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
- Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.
ORANGE SALAD SPANISH-STYLE
Provided by Rachael Ray : Food Network
Time 5m
Yield 6 servings
Number Of Ingredients 8
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.
SPANISH TOMATO SALAD
Combine Serrano ham, manchego cheese and different varieties of tomato, drizzle with an almond parsley dressing, for a light summer side or tapas dish
Provided by Cassie Best
Categories Lunch
Time 25m
Yield Serves 4 for lunch or 6 as a starter
Number Of Ingredients 10
Steps:
- Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
- Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
- Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.
Nutrition Facts : Calories 406 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium
SPANISH CHARRED FENNEL, ORANGE AND OLIVE SALAD
This is one of my favourite Summer salad recipes.....the vibrant colours are amazing, as are all the mingling flavours! The baby fennel bulbs are roasted until charred and then simply served with fresh oranges, black olives, red onion, fresh mint and a divine orange vinaigrette! I serve this alongside grilled, roast or barbequed Duck or Lamb - it is also great when served with a good grilled Steak.
Provided by French Tart
Categories Oranges
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 200C/400F/Gas 6.
- Trim the feathery green fronds form the fennel and reserve for the garnish.
- Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
- Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
- Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
- Allow them to cool.
- Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
- Whisk the remaining oil with the orange juice and season well.
- Add half of the chopped mint leaves to the vinaigrette, mix well.
- Pour half the dressing over the orange mixture and gently mix.
- When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
- Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
- Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
- Great served with barbequed poultry or meats, especially Duck or Lamb.
SAVORY SPANISH POTATO SALAD
Spanish potato salad is an important dish in Spain's culinary history. There are many versions, and this is the way we like ours. Goes so well with so many things! This is good served warm or at room temperature.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
- Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
- Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.
Nutrition Facts : Calories 193 calories, Carbohydrate 23.5 g, Fat 11.2 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 193 mg, Sugar 2 g
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