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Orange salad recipe

Orange salad recipe

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  • Recipes
  • Dish type
  • Salad

A light and refreshing salad with oranges, onion and fragrant herbs and spices. A perfect starter or side dish in the summer.

3 people made this

IngredientsServes: 4

  • 4 oranges
  • 1 red onion
  • 3 tablespoons olive oil
  • juice of 1/2 a lemon
  • salt to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • dried red chilli flakes
  • 16 pitted black olives
  • 1 handful of finely chopped parsley

MethodPrep:15min ›Ready in:15min

  1. Peel the oranges and remove the bitter white pith. Cut the oranges in half and then each half into 4 pieces. Set them aside in a salad bowl.
  2. Slice the onion into thin rounds and then cut them in half lengthways.
  3. Mix together the oil, lemon juice, salt, cumin, paprika and the chilli flakes. Pour the dressing on the oranges and add the black olives. Mix everything carefully and sprinkle finely chopped parsley over the salad.

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7-up Orange Salad

2 small packages orange jell-o
2 cups boiling water
1 can 7-up
3 bananas, sliced
2 cans mandarin oranges, drained
1 can (20 ounce size) crushed pineapple, drained, reserve juice

1/2 cup sugar
2 tablespoons flour
1 egg
1 cup reserved pineapple juice
1 carton (8 ounce size) Cool Whip
1/2 cup nuts, chopped (optional)

Cold and Salty Orange Salad

Any sweet orange citrus shines in this simple salad, which is more of a treatment than an actual recipe. Navels, Cara Caras, tangerines, Page or Daisy mandarins, Kishus and blood oranges fit the bill, particularly blood oranges since their deep red flesh and stripes add colorful contrast. The vinaigrette concentrates their flavor with more zest and a shot of mild rice vinegar to add an unobtrusive acidity. Use any kind of chile flakes you like for a spicier, or milder, heat.

Take one of the smaller orange citruses and, using a Microplane, finely grate the zest from half of it into a small bowl. Stir in the vinegar, olive oil and chile flakes, then season the vinaigrette with salt and pepper.

Working on a cutting board, remove the pith and peel from all the citrus. For citrus bigger than a tennis ball, cut between the membranes to free its wedge-like sections. For smaller citrus, simply slice across the sections to make thin rounds, about ¼-inch-thick, removing any seeds as you go. Transfer all the sliced citrus and juices to a serving platter big enough to fit them in a single-ish layer and preferably one with a lip to contain their juice. Spoon the vinaigrette over the slices.

Arrange the celery slices evenly over the citrus. If your feta comes with brine, drizzle a couple teaspoons of the brine over the salad. Roughly crumble the feta and arrange it over the salad, followed by the olives. Cover the whole salad with a sheet of plastic wrap or foil and refrigerate until cold, at least 1 hour or up to 8 hours.

Uncover the salad and serve chilled. This is great as a side to salmon fillets, roast chicken thighs or sliced duck breast.

Recipe Summary

  • Salt
  • 2 pounds thin green beans
  • 6 large blood oranges
  • ¼ cup plus 2 tablespoons balsamic vinegar
  • 1 tablespoon honey

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cook the beans in the boiling water until bright green and al dente, about 5 minutes. Drain and immediately plunge the beans into the ice water. Drain again and pat dry.

Meanwhile, using a sharp knife, peel 4 of the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Zest one of the remaining oranges and juice both of them. Transfer the juice to a saucepan and add the vinegar and honey. Bring to a boil, then simmer over moderate heat until reduced to a syrup, 10 minutes. Season with salt.

Transfer the beans and orange sections to a platter and drizzle the syrup on top. Garnish with the orange zest and serve.

Recipe Summary

  • 3/4 cup slivered almonds
  • 2 medium heads radicchio (about 1 1/4 pounds total)
  • Zest and juice of 1 orange (about 1 tablespoon zest and 1/4 cup juice)
  • 3/4 cup golden raisins
  • 3 tablespoons olive oil
  • 3 tablespoons red-wine vinegar
  • 2 to 3 tablespoons sugar
  • Coarse salt and ground pepper

Preheat oven to 350 degrees. Spread slivered almonds on a baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes let cool.

Core radicchio heads cut or tear into 1-inch pieces. Combine in a large bowl with the finely grated zest and juice of 1 orange, golden raisins, olive oil, red-wine vinegar, sugar, and toasted almonds.

Season with coarse salt and ground pepper toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

Why is this salad called “fluff”?

With the cool whip and marshmallows, this salad is perfectly light and fluffy – hence the name “fluff.”

With the creamed pudding and jello mixture added in, it makes the texture even fluffier.

Love Jello salads? Try our Raspberry Cream Cheese Jello! It’s a family favorite!

Mixed Beet & Orange Salad

1. Preheat the oven to 400°. Finely grate 1 tsp. zest from 1 orange. Using a vegetable peeler, remove the remaining zest in long strips. Cut the orange in half horizontally. Squeeze enough juice from 1 half to measure 2 tbsp. Using a sharp knife, cut the peel and pith from the remaining 3 1/2 oranges. Cut into 1/4-inch-thick rounds place in a bowl. Cover and refrigerate.

2. Separate the beets by variety. Place 1 variety on the center of a large sheet of foil. Repeat with the remaining beets. Drizzle with the olive oil. Season with salt and pepper. Top with the strips of orange zest. Wrap up each bundle to seal it. Roast until tender, 40 minutes to 1 hour (depending on the size of the beets). Peel the beets when they are cool enough to handle. Let cool completely.

3. In a jar with a lid, shake the 2 tbsp. of orange juice and 1 tsp. of orange zest, the shallot, vinegar, mustard, and allspice season. Add the EVOO and shake to blend. Season the dressing.

4. Cut the beets into 1/4-inch-thick rounds. Arrange the beets and orange slices on a platter season. Top with the dressing and microgreens.

Arugula Potato Salad With Orange And Gorgonzola

Prep Time
Cook Time
Inactive Time
Total Time


  • For The Potatoes:
  • 1 1/2 pounds baby potatoes halved
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • For The Salad:
  • 2 medium oranges
  • 2 packed cups 2 ounces arugula
  • 1/2 cup 2 ounces crumbled Gorgonzola
  • 1/3 cup toasted chopped walnuts see Cook's Note
  • For The Dressing:
  • 2 tablespoons extra-virgin olive oil , such as Fratepietro
  • 1 tablespoon fresh orange juice
  • 1 tablespoon champagne vinegar
  • 1 tablespoon orange zest from 1 medium orange
  • Kosher salt and freshly ground black pepper



Tried this recipe? Mention @WPRecipeMaker or tag #wprecipemaker!

This might not be the typical “potato salad” that comes to mind, but I love the freshness of this one. Roasted baby potatoes are tossed with arugula, sweet orange segments, toasted walnuts and gorgonzola cheese – there’s tons of great texture going on. The simple and bright orange vinaigrette ties it all together wonderfully.

This is a great salad for occasion dinners – it goes very well with lamb or beef, and it’s just beautiful on any table!

Recipe Summary

  • ¾ cup sugar
  • ¼ cup thinly sliced fresh basil leaves
  • 2 pounds strawberries
  • 4 navel oranges

Bring 1 1/2 cups water and sugar to a boil. Cook just until clear, 2 to 3 minutes. Let syrup cool very briefly, then add 1/4 cup thinly sliced fresh basil leaves. Set aside to steep and cool.

Rinse and hull strawberries and cut them into quarters (or sixths if very large).

With a small, sharp knife, cut ends off oranges. Set 1 orange cut side down on a cutting board. Following its curve with the knife, slice off peel and white pith. Holding orange over a bowl to catch juice, cut between inner membranes and fruit to release segments drop segments into bowl. Squeeze juice from membranes into bowl and discard membranes. Repeat with remaining oranges.

Add strawberries to oranges and pour basil syrup over fruit. Refrigerate at least 30 minutes before serving.

  • For the Salad:
  • 1 (7-ounce) bag arugula (about 7 cups)
  • 1 large fennel bulb, cored and very thinly sliced (about 3 cups), fronds reserved
  • 1/4 small red onion, thinly sliced (about 1/4 cup)
  • 2 navel oranges, cut into skinless, pithless segments (see video here)
  • For the Dressing:
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 5 tablespoons white wine vinegar
  • 1/2 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Combine the arugula, fennel, fennel fronds, and orange segments in a large bowl.

In a small bowl, whisk mustard, honey, and vinegar. Whisking constantly, drizzle in olive oil. Season to taste with salt and pepper. Dress salad as desired (not all the dressing needs to be used). Serve immediately. Extra dressing can be stored in an airtight container in the refrigerator for up to 1 month.