Best 5 Orange Salad Spanish Style Recipes

Escape on a culinary adventure to the vibrant flavors of Spain with our guide to crafting the ultimate orange salad, known as "ensalada de naranja". Dive into the refreshing tanginess of oranges, a staple in Spanish cuisine, as we unveil a harmonious blend of taste and textures. From selecting the perfect oranges to creating a tantalizing dressing, discover the secrets to transforming simple ingredients into an explosion of flavors. Prepare to embark on a journey of taste exploration, where the sweetness of oranges dances with the zest of citrus, the crunch of vegetables, and the aromatic touch of herbs. Get ready to elevate your salad game and create a dish that will transport your taste buds to the heart of the Spanish culinary landscape.

Check out the recipes below so you can choose the best recipe for yourself!

TURKISH ORANGE SALAD WITH MEDITERRANEAN DRESSING

Turkish Orange Salad with Mediterranean Dressing image

Oranges and blood oranges are combined with olives and a simple Mediterranean olive oil and lemon dressing for a perfect appetizer that checks the clean eating box.

Provided by FritzM

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

4 oranges
3 blood oranges
1 small onion, finely diced
3 tablespoons olive oil
2 tablespoons lemon juice
salt
1 pinch freshly ground black pepper
10 dried black olives

Steps:

Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter.
Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 21.4 g, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 148.8 mg, Sugar 3.6 g

SICILIAN ORANGE SALAD

Sicilian Orange Salad image

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

Ingredients

6 large navel oranges, peeled and sliced
1 medium red onion, thinly sliced
8 fresh basil leaves, thinly sliced
2 tablespoons olive oil
1/4 teaspoon coarsely ground pepper

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

RED ONION AND ORANGE SALAD (SPAIN)

Red Onion and Orange Salad (Spain) image

Posted here for Zaar World Tour 5, this recipe was located online. Preparation time does not include time needed for raising to soak in the hot water.

Provided by Sydney Mike

Categories Oranges

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 medium oranges, peeled
1 small red onion, sliced thin
2 tablespoons raspberry vinegar (or fresh lemon juice)
6 tablespoons extra virgin olive oil
1 dash salt, to taste
1 dash pepper, to taste
4 tablespoons golden raisins (soaked, covered in hot water for 20 minutes, then drained)
20 black olives, pitted
2 tablespoons sunflower seeds
2 tablespoons almonds, blanched, chopped fine
4 sprigs of fresh mint, for garnish

Steps:

Remove white pith from oranges & cut the fruit crosswise into 1/4-inch slices.
Arrange on a serving platter & scatter the sliced onion over the orange slices.
In a small bowl, whisk together vinegar, olive oil, salt & pepper, then spoon this dressing over the slices of onion & orange.
Sprinkle with raisins, olives, sunflower seeds & almonds.
Garnish with mint sprigs & chill before serving.

MEDITERRANEAN ORANGE SALAD

Mediterranean Orange Salad image

"A friend gave me this old Sicilian recipe, featuring a refreshing mix of oranges, onion and oil dressing," says Amelia. "It's the kind of salad I can imagine sitting by the sea and enjoying."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 medium navel oranges, peeled and sliced
2 slices red onion, separated into rings
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 lettuce leaves

Steps:

In a large bowl, combine the oranges, onion, oil, salt and pepper; gently toss to coat. Cover and refrigerate for 2 hours. , Using a slotted spoon, remove orange mixture to lettuce-lined plates.

Nutrition Facts : Calories 189 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

SPANISH CHARRED FENNEL, ORANGE AND OLIVE SALAD

Spanish Charred Fennel, Orange and Olive Salad image

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

Ingredients

8 small fennel bulbs, trimmed & fronds kept for garnish
4 tablespoons olive oil
2 large oranges, peeled and cut into segments
2 tablespoons fresh orange juice
1 red onion, peeled, halved and thinly sliced
100 g black olives
salt
fresh ground black pepper
2 tablespoons of fresh mint, roughly chopped

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.

Tips:

Use ripe oranges. The riper the oranges, the sweeter the salad will be.
Choose a variety of oranges. There are many different varieties of oranges available, each with its own unique flavor. Experiment with different types to find your favorite.
Don't overdress the salad. Orange salad is a delicate dish, so it is important not to overpower the flavors with too much dressing.
Serve the salad immediately. Orange salad is best served immediately after it is made, as the oranges will start to lose their flavor if they sit for too long.

Conclusion:

Orange salad is a refreshing and flavorful dish that is perfect for any occasion. It is easy to make and can be customized to your own taste. With its bright colors and zesty flavor, orange salad is sure to be a hit at your next party or gathering.