Best 3 Orange Black Olive Salad Recipes

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 & BLACK OLIVE SALAD

Steps:

• Peel the oranges, cut in slices, saving the juices that run out, if possible.
• Peel the onions and cut in slices.
• Arrange the oranges, onions and olives on a plate, cover and put in the fridge for about half an hour.
• Make the dressing by mixing the vinegar, orange and lemon juices, then slowly add the olive oil whilst mixing, then add the garlic, parsley and season to taste.
• Pour the dressing over the salad just before serving and last but not least the pine nuts.

BEET, ORANGE, BLACK OLIVE SALAD

Steps:

• Place beets in a pot, cover with cold water and bring to boil. Cook for 1-2 hrs, until tender. When you stick a small knife into each beet it should go in smoothly. Leave the beets to cool down in the water. Once cool, take them out and peel them. Cut into wedges. Place beets into mixing bowl. Add mandarin oranges (equiv to 2 oranges). Cut Treviso into 1-in thick slices, break into separate leaves and add to salad. Add all remaining ingredients and toss together gently. Taste for seasoning and serve with herbed rice for a light lunch.