Best 7 Red Leaf Salad With Oranges Recipes

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Indulge in a symphony of flavors and textures with our Red Leaf Salad with Oranges recipe. This vibrant salad features a harmonious blend of crisp red leaf lettuce, juicy oranges, crunchy walnuts, and a tangy citrus vinaigrette. The sweetness of the oranges pairs perfectly with the slightly bitter red leaf lettuce, while the walnuts add a delightful nutty crunch. Topped with a sprinkle of crumbled goat cheese, this salad offers a delightful balance of flavors and textures that will tantalize your taste buds.

In addition to the main recipe, this article includes variations to suit your preferences:

- **Citrus Salad with Mixed Greens**: For a lighter and more refreshing option, try this variation with mixed greens instead of red leaf lettuce. The combination of citrus fruits, such as oranges, grapefruits, and lemons, creates a zesty and invigorating salad that's perfect for warm weather.

- **Winter Citrus Salad**: Embrace the flavors of winter with this seasonal variation. Blood oranges, Cara Cara oranges, and tangelos add a vibrant hue and a unique flavor profile to this salad. Paired with roasted sweet potatoes and spiced pecans, this salad offers a warm and comforting twist on the classic citrus salad.

- **Citrus Salad with Avocado and Quinoa**: Transform this salad into a more substantial meal with the addition of avocado and quinoa. The creamy avocado and nutty quinoa add a satisfying texture and richness, making this salad a complete and satisfying meal.

Whether you're looking for a light and refreshing lunch or a colorful and flavorful side dish, our Red Leaf Salad with Oranges and its variations are sure to impress. Get ready to embark on a culinary journey that celebrates the vibrant flavors of citrus fruits and fresh greens.

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

BETSY'S MANDARIN ORANGE SALAD



Betsy's Mandarin Orange Salad image

This is a really delicious green salad, almonds and oranges add a special twist!

Provided by DOREENB

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 25m

Yield 5

Number Of Ingredients 12

½ cup vegetable oil
¼ cup cider vinegar
¼ cup white sugar
2 teaspoons dried parsley
1 teaspoon salt
1 pinch ground black pepper
½ cup sliced almonds
¼ cup white sugar
1 head red leaf lettuce - rinsed, dried and torn
1 red onion, chopped
1 cup chopped celery
2 (11 ounce) cans mandarin orange segments, drained

Steps:

  • In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
  • In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
  • In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

Nutrition Facts : Calories 397 calories, Carbohydrate 38.2 g, Fat 26.8 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 3.8 g, Sodium 508.5 mg, Sugar 32.9 g

RED LEAF AND MANDARIN SALAD



Red Leaf and Mandarin Salad image

A delicious mix of sweet, salty and tangy makes this effortless salad outstanding. It looks beautiful with the colorful lettuce, peppers, mandarin oranges and almonds glistening with dressing. -Heather Villasenor, Amarillo, TX

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 12

8 cups torn red leaf lettuce
1 can (15 ounces) mandarin oranges, drained
1/2 cup crumbled feta cheese
1/4 cup chopped sweet yellow pepper
1/4 cup chopped sweet red pepper
5 tablespoons olive oil
2 tablespoons honey
4-1/2 teaspoons cider vinegar
2 teaspoons Dijon mustard
1/8 teaspoon salt
2 tablespoons finely chopped red onion
1/3 cup sliced almonds, toasted

Steps:

  • In a salad bowl, combine the lettuce, oranges, cheese and peppers. , In a small bowl, whisk the oil, honey, vinegar, mustard and salt. Stir in onion. Pour over salad and toss to coat. Sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 164 calories, Fat 12g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 154mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.

SIMPLE RED LEAF SALAD



Simple Red Leaf Salad image

My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.

Provided by barbara

Categories     Salad     Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

1 head red leaf lettuce
1 red bell pepper, chopped
1 stalk green onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
½ teaspoon salt, or to taste
¼ teaspoon Dijon mustard, or more to taste
freshly ground black pepper to taste

Steps:

  • Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
  • Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
  • Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g

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.

RED LEAF SALAD WITH ROASTED BEETS, ORANGES, AND WALNUTS



Red Leaf Salad with Roasted Beets, Oranges, and Walnuts image

Provided by Teresa Parker

Categories     Salad     Appetizer     Side     Roast     Vegetarian     Orange     Walnut     Beet     Winter     Healthy     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 10

2 medium beets, trimmed and scrubbed
Olive oil
1/2 teaspoon kosher salt, plus more for seasoning
1/3 cup coarsely chopped walnuts
1 head red leaf lettuce, rinsed, dried, and torn into pieces
2 navel oranges
1 tablespoon minced shallot
1/2 teaspoon fennel seeds, crushed in a mortar and pestle
2 tablespoons fresh lemon juice
1/4 cup walnut oil

Steps:

  • 1. Heat the oven to 350°F. Lay the beets on one half of a large piece of aluminum foil. Sprinkle with olive oil and season with salt. Fold the foil in half to make a packet and roll the edges to seal. Lay on a baking sheet and roast until tender, 45 to 60 minutes. Let cool. Peel the beets and slice into 1/2-inch-thick wedges.
  • 2. Keep the oven at 350°F; toast the walnuts on a baking sheet for a few minutes, 5 to 7, until they smell good. Remove the nuts and let them cool while you wash and dry the lettuce and tear it into a salad bowl.
  • 3. Zest one orange-you need 1 teaspoon grated zest. Using a very sharp knife, cut the ends from the oranges, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a bowl, remove the segments, cutting between the membrane. Place the segments in a strainer to drain off excess juice.
  • 4. Whisk together the dressing ingredients-the shallot, fennel seeds, and lemon juice-in a small bowl, adding the oil last, whisking as you pour it in so the dressing emulsifies a bit. Taste and adjust the seasoning.
  • 5. Toss the nuts, beets, oranges, and the dressing with the salad, adjust the seasoning, and serve immediately.
  • Tips and Techniques
  • Teresa: "The oranges and beets are best tossed in at the last minute, when you dress the salad to serve it, lest the o‐juice and beety color run amok."
  • About the Cook
  • Teresa Parker is an expert on Catalonia and its cuisine, and runs culinary tours in Spain. She's a good friend of Merrill's and splits her time between New York City and Wellfleet, Massachusetts.

BUTTER LETTUCE SALAD WITH ORANGES AND RED ONION DRESSING



Butter Lettuce Salad with Oranges and Red Onion Dressing image

Provided by Pat Carloss

Categories     Salad     Onion     Marinate     No-Cook     Vinegar     Orange     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

3/4 cup olive oil
1/4 cup white wine vinegar
2 teaspoons grated orange peel
1 1/2 teaspoons frozen orange juice concentrate, thawed
1/2 red onion, very thinly sliced
1 head of butter lettuce, leaves coarsely torn (about 8 cups)
2 large oranges, peel and white pith removed, thinly sliced into rounds

Steps:

  • Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add onion; marinate 30 minutes, stirring often. Divide lettuce among 4 plates. Top with orange slices. Ladle dressing with onion over.

Tips:

  • To select the best radicchio for your salad, look for heads that are firm and heavy, with deep red leaves. Avoid any heads that have brown or wilted leaves.
  • When segmenting the oranges, be sure to remove all of the pith, as it can be bitter.
  • If you don't have a citrus zester, you can use a microplane or a fine grater to zest the oranges.
  • Use a light hand when dressing the salad, as too much dressing can overwhelm the delicate flavors of the radicchio and oranges.
  • Serve the salad immediately after dressing it, as the radicchio will wilt if it sits for too long.

Conclusion:

This Red Leaf Salad with Oranges is a refreshing and flavorful salad that is perfect for a light lunch or dinner. The combination of radicchio, oranges, and walnuts is both delicious and visually appealing. The salad is also very easy to make, and it can be ready in just a few minutes. If you are looking for a healthy and delicious salad recipe, this Red Leaf Salad with Oranges is a great option.

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