Best 16 Red Onion And Sliced Orange Salad Recipes

ORANGE 'N' RED ONION SALAD

Steps:

• On a serving platter, arrange the romaine, oranges and onion. In a small bowl, whisk the remaining ingredients; drizzle over salad.

ORANGE AND RED ONION SALAD

Steps:

• In a skillet, melt butter over medium heat. Saute the almonds until golden brown. Remove almonds to paper towels to drain. Combine next five ingredients. Beat in oil. Combine lettuce, orange sections, onion slices and almonds. Toss with dressing. Serve immediately.

EASY ORANGE AND RED ONION SALAD

Steps:

• For dressing, whisk together the first 8 ingredients. Place oranges and onion in a large bowl; toss gently with dressing. Refrigerate, covered, until serving.

ONION ORANGE SALAD

Steps:

• In a small bowl, whisk the first 7 ingredients. On a serving platter or individual plates, arrange greens, oranges and onion. Drizzle with dressing. Sprinkle with cheese and almonds.

ORANGE AND RED ONION SALAD

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.

ORANGE, RED ONION AND FENNEL SALAD

Steps:

• Zest the oranges in strips and reserve for garnish. Slice the oranges into thin rings. Place the orange slices, arugula, fennel, red onions and olives in a large bowl and toss. Toss with the olive oil and lemon juice right before serving. Season the salad with just a touch of salt and pepper. Use the reserved strips of orange zest to garnish the plate.

ORANGE AND RED ONION SALAD

Steps:

• With a sharp thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit. Slice the oranges into rounds about 1/3 inch thick (you'll have about 4 cups of slices in all). Handle them gently so they remain intact.
• Peel the onion, and slice it into very thin rounds (about 1 1/2 cups in all).
• Lay out the orange rounds on a serving platter prettily (I pile up all the broken pieces in the center, making a colorful mound). Separate the onion rings, and scatter all over the oranges.
• Sprinkle the salt over the top. Grind lots of coarse pepper over the top. Drizzle 2 tablespoons of your best olive oil all over the top. Shower the parsley over all. And serve!

RED ONION AND SLICED ORANGE SALAD

Steps:

• 1. Peel oranges through to fruit horizontally slice evenly allow 3 to 4 nice slices for each serving. 2. Slice onion thinly and if strong, soak in cold water for a few minutes. 3. Arrange salad greens on serving plates place orange slices topped with onion rings. Blend all ingredients of dressing well. Spoon on dressing just before serving.

AVOCADO, ORANGE AND RED ONION SALAD

Steps:

• Place a little arugula on each serving plate or on a large platter.
• Thinly slice the avocados and arrange the slices on top.
• Using a sharp knife, peel and remove the pith from the oranges, remove any pips and then cut the flesh into 1/2in slices. Arrange on top of the avocado
• Sprinkle the red onion slices and basil over the salad.
• Put all the vinaigrette ingredients into a screw-top jar and shake well.
• Pour the dressing over the salad and serve immediately.

CHICORY SALAD WITH ORANGES AND RED ONIONS

Steps:

• Bring vinegar, sugar, and 1 teaspoon salt to a boil in a small saucepan, stirring frequently until sugar is dissolved, then remove from heat.
• Cook onion in a saucepan of boiling salted water until crisp-tender, about 4 minutes, then drain in a colander. Rinse under cold water and drain again. Stir onion into vinegar mixture and marinate 10 minutes.
• While onion is marinating, cut peel and white pith from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices.
• Drain onion in a sieve set over a salad bowl, reserving marinade and onion separately. Whisk mustard, stock, remaining 1/2 teaspoon salt, pepper, and oil into marinade. Add chicory, onion, and oranges and toss with dressing. Serve immediately.

RED ONION AND ORANGE SALAD (SPAIN)

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.

ORANGE-ONION LETTUCE SALAD

Steps:

• Arrange lettuce on six salad plates. Top with oranges and onion rings. In a small bowl, combine the remaining ingredients. Drizzle over salads; serve immediately.

WATERCRESS, ORANGE AND RED ONION SALAD

Steps:

• Combine stemmed watercress, orange slices and sliced red onion in large bowl. Place Sherry wine vinegar in small bowl. Gradually mix in olive oil. Add marjoram. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover salad and refrigerate. Cover dressing and let stand at room temperature.) Pour dressing over salad and toss to coat thoroughly. Sprinkle with pine nuts and serve.

ORANGE AND RED ONION SALAD

Steps:

• On a serving platter, arrange the torn romaine, orange sections and red onion rings.
• In a jar with a tight fitting lid, combine the olive oil, red wine vinegar, sugar, salt and pepper.
• Shake well and drizzle the dressing over salad.
• Serve at once.
• Note: You can make the salad a few hours ahead, keep it snugly covered and chilled until ready to use, and dress it at serving time.

ORANGE 'N' RED ONION SALAD

Steps:

• In a jar with a tight-fitting lid, combine oil, vinegar, sugar, cumin, paprika, curry, cinnamon & pepper, shaking well to combine.
• Place oranges & onion in a shallow bowl, then drizzle with the dressing, tossing gently to coat.
• Sprinkle with cilantro & serve.

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.