Who knew oranges could be used in a savory dish, as in this delightful
olive orange salad?
Not exact matches
Tips: When making this
salad use a good extra virgin
olive oil and whatever
oranges you can find in your market.
All are very tasty, but our favorite is this
salad made with dino kale, Cara Cara
orange, and pepitas with a light dressing of
olive oil, lemon juice and honey.
4 to 6 big handfuls of mixed
salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium
orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2 cup good quality
olive oil a couple big pinches of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
Squeeze a bit more
orange juice on the
salad and drizzle just a teaspoon of
olive oil over all.
What You'll Need: 2 Tbsp Star Butter flavored
Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt and pepper for seasoning 1/2 cup
orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp cold water
Salad 2 Tbsp
orange juice 2 Tbsp Dijon mustard 1 Tbsp Star Butter flavored
Olive Oil 1 apple, cored and chopped 1 cup mandarin or regular
orange slices 1 fennel bulb, sliced
For added flavor, whisk together 1/4 cup of
orange juice and 1 Tbsp of the Butter
olive oil and marinate the pork chops in it while you prepare the
salad ingredients.
I have been experimenting with some new side dishes, still not decided which ones i will serve but this Squash
Salad with
Oranges and
Olives is delicious.
First time around I got the Grilled Tempeh & Aubergine
Salad, which came on a tasty base of salad greens, shredded raw vegetables and fruit, with orange - miso dressing and warm Ciabatta bread with olive
Salad, which came on a tasty base of
salad greens, shredded raw vegetables and fruit, with orange - miso dressing and warm Ciabatta bread with olive
salad greens, shredded raw vegetables and fruit, with
orange - miso dressing and warm Ciabatta bread with
olive oil.
anchovies, butter, capers, caramel, chicory, chives, cloves, fish, almonds, garlic, lemon, lemon juice, lettuce, radicchio, salt, sea salt, shallots, smoked,
olive oil, salted, oil, peppercorns, garlic cloves, finely, water, sprinkle, wine, garlic clove, vinegar, white wine,
olive, bay leaves, flaked almonds, mozzarella, prawn,
salad, skate, white wine vinegar, juice, leaves, clove, cheeses,
oranges, pretzel, wine vinegar
His Mediterranean - inspired skirt - steak
salad is a wonderful mix of just - seared slices of beef, cool and crisp fennel, chewy fregola (the Sardinian dot - shaped pasta) and juicy
oranges, finished with a drizzle of briny black
olive tapenade.
For the Frisee and Shiitake
Salad with Blood
Orange: In a large bowl, whisk together the blood
orange zest and juice, Dijon mustard and drizzle in
olive oil, while continuing to whisk until emulsified.
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup
olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE
SALAD WITH BLOOD
ORANGE: 4 blood
oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup
olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
2 acorn squash •
Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon
orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro
Salad (recipe below)
ingredients SPICY
ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to
ORANGE GLAZED CHICKEN THIGHS: 1 cup
orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to
orange juice (freshly squeezed) zest of 1
orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to
orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT
SALAD: 1
orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to
orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup
olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
Salad & dressing (mix ingredients in a jar and shake well): Mixed greens, spinach or arugula 2 Tb
olive oil 2 Tb
orange juice 1 Tb apple cider vinegar 1 tsp
orange zest (grated or finely chopped peel) Dash of maple syrup Salt and pepper to taste
-- Drizzle with
olive oil, squeeze the juice from the remaining blood
orange over the
salad and generously sprinkle finishing salt over the top.
Salad with romaine or butter lettuce, sliced cucumbers and peppers and 1 red container (4 ounces) of grilled / roasted chicken with 1
orange container (about 2 tablespoons) of homemade dressing (made with extra virgin
olive oil, white balsamic vinegar, garlic, onion, pepper and oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece of fruit
Roasting is a hands - off process — the oven does all the work Once the roasted beets are ready, assemble the
salad by adding
orange segments and fresh parsley and tossing with an
olive oil and balsamic vinegar dressing.
Salad and Dressing: 1 large head butter lettuce 1 medium
orange 1/3 cup pomegranate arils (seeds) 1 tablespoon sherry vinegar 1 tablespoon fresh
orange juice 3 tablespoons extra virgin
olive oil Fine sea salt and freshly ground black pepper
You could build on this simple
salad by adding
orange segments, roasted red peppers,
olives or cherry tomatoes.
ingredients PORK MEDALLIONS: 3 tablespoons
olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT
SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2
oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup
olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
Here's a picture of today's gluten - free / dairy - free / sugar - free meals away from home: Breakfast: Banana Blueberry Pancakes with cashew butter & hemp seed Lunch: Huge
salad of arugula, mung bean noodles, cherry tomatoes,
olives, carrots, avocado, Tessamae's Lemonette dressing Snacks: #nondairy yogurt w / raspberries & Purely Elizabeth's Pumpkin Fig granola,
orange, clementine, MTG Pumpkin Spice & Everything Nice Green Smoothie -LSB-...]
Shaved fennel with
orange slices and black
olives is far and away my favorite winter
salad.
Wild Rice
Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin
olive oil 2 tablespoons
orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pepper
Asparagus, Mushroom, Brioche «Hole in One»
Salad with Truffle Cream Vinaigrette Asparagus and Tomato
Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot
Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew
Salad Blue Baby Potato
Salad Butternut & Quinoa with Lemon & Honey Caesar
Salad with Parmesan Croutons Carrot
Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp
Salad with Watercress and Dijon Vinaigrette Confetti
Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic Roasted Carrots and Avocado
Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins &
Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato
Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato
Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon
Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped
Salad Mango & Banana Salsa with Talapia Nectarine & Corn
Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek
Salad Orange Slices
Salad with Avocado Green
Olive Salsa Papaya, Pineapple and Avocado
Salad Pear, Blue Cheese & Watercress
Salad Poached Egg, Prosciutto and Asparagus
Salad with Romesco Sauce Quinoa
Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado
Salad Red Potato and Green Bean
Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado
Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple
Salad Shrimp
Salad Sandwich with Spicy Lime Aioli Shrimp
Salad Thai Style with Gula Jawa Sliced Chicken
Salad with Zucchini Ribbons, Avocado,
Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle
Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef
Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba
Salad with Peanut Sauce Valencia
Salad with
Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey
Salad Wheat Berry, Green
Olive and Roasted Pepper
Salad with Lemon Zest Vinaigrette
Salad ingredients 300 g oven roasted brussels sprout 1 tbsp
olive oil 1/4 tsp sea salt 1 cup / 200 g uncooked millet (or quinoa) 2 large leaves kale, stems removed 1 persimmon or
orange, sliced 1 cup / 125 g roasted walnuts or pecan nuts 1 handful pomegranate seeds
Menu: Roasted parsnip and fennel
salad with citrus slices Shaved Brussel sprouts with
orange vinaigrette Fettuccini con cavolfiore (fresh pasta with cauliflower) Red peppers stuffed with vegetarian risotto Oven roasted asparagus with lemon scented
olive oil and parmesan Hazelnut and Almond Biscotti
For the
salad: * 3 blood
oranges (can substitute regular
oranges) * 1/2 cup chopped pitted dates, preferably Deglet Noor * 1 tablespoon sherry vinegar or freshly squeezed lemon juice * 3/4 teaspoon fine sea salt * 1/2 teaspoon freshly ground black pepper * 1/4 cup extra virgin
olive oil * 1/4 cup plus 2 tablespoons finely chopped fresh flat - leaf parsley * 2/3 cup pomegranate seeds (from 1 medium pomegranate) * 1/4 cup lightly toasted chopped pistachios for garnish
Blood
oranges are crushed with
olives to make this wonderful oil great on
salads and in vinaigrettes.
Places
oranges on your barbecue to stop your fish from sticking - serve with a lemony
salad with capers, green
olives and watercress
I'm sharing with you a lovely brown rice, apple and walnuts
salad recipe, that calls for a generous dose of toasted walnuts, a hint of grated
orange rind, tossed in
olive oil and a big squeeze of fresh, fragrant
orange juice.
For example, mix
orange juice from concentrate with
olive oil, balsamic vinegar and fresh mint for a vinaigrette that pairs well with spinach and berry
salads.
Would probably start by loading it with my favorite grilled chicken
salad with lots of veggies and citrus balsamic vinaigrette — simple, yummy vinaigrette I came up with that uses only fresh pressed garlic, fresh squeezed
orange juice,
olive oil, balsamic vinegar, and S&P to taste!
A super delicious grainy
salad for a hot day - wild rice, barley, chopped toasted hazelnuts, red onion, grapes, scallions, parsley,
orange juice / zest, lime juice, honey, cumin,
olive oil, salt / pepper.
Posted by Jovina Coughlin in Appetizer, apples, arugula, banana, cake, Cheese, citrus, Desserts, fennel, Fruit, Healthy Italian Cooking, Italian Cuisine,
Olives,
orange, pear, Prosciutto,
Salad Tags: Citrus, fruit, Kumquat, Rambutan
Toss
salad just before serving, adjust seasonings, then arrange
orange slices and black
olives on top.
But she quickly got into the swing of things and loved everything from Thai takeaway to tomato and
olive salad (though she never developed a taste for mashed
orange stuff).