Best 13 Orange N Red Onion Salad Recipes

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**Orange and Red Onion Salad: A Refreshing and Vibrant Dish**

This delightful salad combines the sweetness of oranges with the tangy bite of red onions, creating a refreshing and vibrant dish that's perfect for any occasion. With three variations to choose from, there's a recipe for every taste. The classic Orange and Red Onion Salad is a simple yet flavorful combination of oranges, red onions, and a tangy dressing. For a more substantial salad, try the Orange, Red Onion, and Avocado Salad, which adds creamy avocado and a hint of cilantro. And for a unique twist, the Orange, Red Onion, and Fennel Salad incorporates the anise flavor of fennel for a truly unforgettable experience. No matter which recipe you choose, you're sure to enjoy this delicious and healthy salad.

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

ORANGE 'N' RED ONION SALAD



Orange 'n' Red Onion Salad image

Drizzled with a tangy dressing, this appealing salad makes a colorful and tasty alternative to the usual tossed salad. Plus, you can assemble it in minutes. -Jodi Grable, Springfield, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

4 cups torn romaine
2 medium navel oranges, peeled and sectioned
1 small red onion, sliced and separated into rings
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

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

Nutrition Facts : Calories 173 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.

EASY ORANGE AND RED ONION SALAD



Easy Orange and Red Onion Salad image

Here's an unusual salad that's easy to prepare when holiday obligations have you short on time. The combination of red onions and oranges may seem unusual, but it's surprisingly delightful. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 10

6 tablespoons canola oil
2 tablespoons white wine vinegar
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon sugar
1/8 teaspoon ground cloves
Dash salt
Dash pepper
6 medium navel oranges, peeled and sliced
1 medium red onion, thinly sliced and separated into rings

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.

Nutrition Facts : Calories 127 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

BLOOD ORANGE AND RED ONION SALAD



Blood Orange and Red Onion Salad image

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 7

3 blood oranges
1 ruby red grapefruit
1/2 small red onion, julienned
1 Thai bird's eye chile, thinly sliced
Kosher salt
1 tablespoon high-quality extra-virgin olive oil
3 sprigs fresh mint, cut into a chiffonade

Steps:

  • Over a small bowl, supreme the blood oranges: Start by removing the top and bottom of the oranges, then place one of the flat ends of the orange on your cutting board and cut the skin off the outside while preserving the round shape. Be sure to remove all of the white pith. Pick the orange up and cut each section out of the orange in between the membranes. You will have lovely tender sections of the orange without any of the white membranes. You will be left with a "skeleton" of the orange. Squeeze the remaining juice out of the skeleton into the bowl. Repeat with the grapefruit and halve the segments.
  • Toss the onions and chile into the bowl with the fruit and juice and season with a pinch of salt and the olive oil. Let sit for at least 20 to 30 minutes. Stir in the mint right before serving.

ONION ORANGE SALAD



Onion Orange Salad image

People always enjoy the bold flavors in this delightful salad. It's both delicious and beautiful. -Zita Wilensky, North Miami Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

1/3 cup olive oil
1/4 cup orange juice
3 tablespoons vinegar
1 garlic clove, minced
1 teaspoon minced fresh parsley
1/4 teaspoon salt
Dash pepper
8 cups torn spinach or mixed greens
3 medium oranges, peeled and sliced
1 cup sliced red onion
1/2 cup crumbled blue cheese
1/4 cup slivered almonds, toasted

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.

Nutrition Facts : Calories 162 calories, Fat 13g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 216mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

ORANGE AND RED ONION SALAD



Orange and Red Onion Salad image

It's true-orange and onion really does sound like an unusual combination. But when my husband tasted Orange and Red Onion Salad for the first time, he told me, "This one's worth at least three kisses!" I serve this salad with chicken...it likely would go well with fish, too. Up until a short time ago, we lived in the San Joaquin Valley, where almonds, peaches and other crops thrive. Now-along with our 17-year-old son and 12-year-old daughter-we're settling into our new home in the foothills and getting used to seeing row crops and dairy cows instead.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon butter
1 cup sliced almonds, optional
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup vegetable oil
1 bunch romaine lettuce, torn into bite-size pieces
2 medium oranges, peeled and sectioned
1 small red onion, thinly sliced

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.

Nutrition Facts : Calories 193 calories, Fat 18g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

ORANGE 'N' RED ONION SALAD



Orange 'n' Red Onion Salad image

Make and share this Orange 'n' Red Onion Salad recipe from Food.com.

Provided by Sydney Mike

Categories     Oranges

Time 5m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 teaspoons white wine vinegar
3/4 teaspoon granulated sugar
1/8 teaspoon ground cumin
1 dash paprika
1 dash curry powder
1 dash ground cinnamon
1 dash black pepper
2 small navel oranges, peeled, sliced
2 slices red onions, quartered
1 tablespoon fresh cilantro, minced

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 FENNEL SALAD



Orange, Red Onion and Fennel Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

3 oranges
4 cups baby arugula
1 fennel bulb, cleaned well and thinly sliced
1/2 red onion, sliced very thin
1/4 cup olive oil cured olives, pitted, roughly chopped
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

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



Orange and Red Onion Salad image

Provided by Jamie Oliver

Time 10m

Yield 4 servings

Number Of Ingredients 5

5 oranges
1 red onion, cut in 1/2 and thinly sliced
A small bunch flat-leaf parsley, roughly chopped
Sea salt and freshly ground black pepper
7 ounces (200 grams) Manchego cheese

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 ARUGULA SALAD



Orange, Red Onion and Arugula Salad image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

A small red onion, peeled and cut into 1/8th inch rounds
1/4 cup orange juice
2 tablespoons sherry wine vinegar
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
3 seedless oranges
2 large bunches washed and stemmed arugula

Steps:

  • Separate the rounds into rings and hold them in ice water until serving time.
  • In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper.
  • Cut the peel and pith away from the oranges and slice them into thin rounds.
  • Right before serving, make a bed of the arugula leaves, set concentric rounds of oranges on top. Drain onion rings and pat dry and scatter them over the oranges; spoon some of the dressing over the top and serve.

PICKLED RED ONIONS



Pickled Red Onions image

Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 10m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

Steps:

  • In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

ORANGE ONION SALAD



Orange Onion Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 5

4 heads romaine or red leaf lettuce or other salad greens
4 navel oranges, peeled and sliced into rounds 3 or 4 very thin slices
red onion, separated into rings
4 teaspoons good-quality red wine vinegar
4 teaspoons good-quality olive oil

Steps:

  • Wash and dry leaves; tear into bite-size pieces and arrange on each of 4 plates.
  • Arrange orange slices on leaves and slip onion rings in between orange slices.
  • Whisk vinegar and oil together and pour over salads.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 16 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 52 milligrams, Sugar 19 grams

ORANGE AND RED ONION SALAD



Orange and Red Onion Salad image

In Sicily, citrus fruits (agrumi) are enjoyed as a savory as well as a sweet, usually served between courses or at the end of a meal. A salad-called pirettu-is made from thick-skinned citrons (cedri). The green rind is peeled off, the center pulp is discarded, and the pith is sliced and dressed with salt, pepper, oil, and a pinch of sugar. Since fresh citrons are hard to find in America, here's another citrus salad popular in Sicily, especially in the winter months, when oranges are at their best. Customarily it is made with blood oranges-sanguine or tarocchi-and that's the way I like it best, though any small, juicy oranges will be delicious. Serve this in the Sicilian style, laying the rounds of orange and rings of red onion artfully on a platter with the dressing drizzled over, rather than tossing everything together. It is great as an appetizer, a refreshing end-of-the-meal salad, or an accompaniment to boiled or grilled meats.

Yield serves 6

Number Of Ingredients 6

8 or more small blood oranges or other oranges
1 medium red onion
1/2 teaspoon coarse sea salt or kosher salt, or to taste
Coarsely ground black pepper to taste
2 tablespoons best-quality extra-virgin olive oil, or to taste
1 tablespoon chopped fresh Italian parsley

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!

ORANGE AND RED ONION SALAD



Orange and Red Onion Salad image

Make and share this Orange and Red Onion Salad recipe from Food.com.

Provided by Annacia

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups romaine lettuce, torn
1 medium navel orange, peeled and sectioned
1 small red onion, sliced and seperated into rings
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 157.8, Fat 13.7, SaturatedFat 1.9, Sodium 151.3, Carbohydrate 8.7, Fiber 2.1, Sugar 5.3, Protein 1.1

Tips:

  • For the best flavor, use fresh, ripe oranges. Look for oranges that are heavy for their size and have a deep orange color.
  • If you don't have a mandoline slicer, you can use a sharp knife to thinly slice the oranges and onions.
  • To make the dressing, whisk together the olive oil, vinegar, honey, salt, and pepper. You can adjust the amounts of each ingredient to taste.
  • If you're using a red onion, soak it in cold water for 10 minutes before adding it to the salad. This will help to remove some of the sharpness.
  • Garnish the salad with chopped fresh herbs, such as mint, cilantro, or basil.

Conclusion:

This orange and red onion salad is a refreshing and flavorful side dish that is perfect for any occasion. It's also a great way to use up leftover oranges. The combination of sweet oranges, tangy onions, and a simple dressing is sure to please everyone at your table.

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