How To make Orange, Onion, And Basil Salad
Ingredients
3
each
oranges, navel, large
2
each
onions, red, large, sliced
1
each
turnip, small, julienned
7
tablespoon
oil, olive
2
tablespoon
vinegar, balsamic
1
pepper, freshly ground
2
tablespoon
pine nuts
2
cup
basil, leaves, fresh
1
salt
Directions:
Grate the zest from one of the oranges and place it in the bottom of a wide salad bowl. Without peeling, slice all the oranges about 1/4 to 3/8 inch thick. Squeeze the juice from the end slices into the bowl over the zest. Remove any seeds, then remove the peel from each slice by laying it flat and turning it as you take a series of straight downward cuts, leaving no white pulp. Place the peeled slices in the bowl. Separate the onion slices into rings and add to the bowl.
In a small bowl, whisk together 7 tbsp. of the olive oil, the vinegar, and some pepper. Pour this vinaigrette over the onion and orange slices. Toss gently, being careful not to break up the orange slices, until the oranges and onions are coated. Marinate for 30 minutes to 1 hour.
Heat the remaining 1/2 tbsp. of oil in a skillet; brown the pine nuts over medium heat until they are medium tan - don't allow them to blacken. Wash and dry the basil. Chop the leaves if they are large; leave them whole if they are small. Just before serving, add the basil and pine nuts to the salad bowl, toss gently, and serve. salt to taste.
How To make Orange, Onion, And Basil Salad's Videos
ORANGE BASIL SALAD (HEALTHY AND TASTY)
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DRESSING:
2 TBSP HONEY / SHAHAD
1 TBSP WHITE VINEGAR / SAFAID SIRKA
2 TBSP EXTRA VIRGIN OLIVE OIL / ZAITOON KA TEIL
1 TSP SALT / NAMAK (TO TASTE)
1 TSP FRESHLY GROUND PEPPER / KUTI HUI KAALI MIRCH
SALAD
½ CUP ROMAINE LETTUCE LEAVES / SALAAD KE PATTE
2 ORANGES / SANTARE (PREFERABLY MANDARINE)
10-15 BASIL LEAVES / BASIL KE PATTE
1 MEDIUM SIZE RED ONION SLICES / LAL PYAAZ
½ CUP FETA CHEESE
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Tomato Basil Salad
The most classic combination of them all - juicy sweet tomatoes and basil. Tossed in a vinaigrette, this is a salad that makes the most of ripe tomatoes! Make this with any type of tomatoes you want.
PRINT RECIPE:
Orange Basil Salad with Honey Balsamic Vinaigrette
Orange Basil Salad with Honey Balsamic Vinaigrette is a welcomed change to traditional salads. The recipe is simple yet elegant and meatless. The salad is made from 5 core ingredients: Romaine lettuce, oranges, basil, onions, and feta cheese. The vinaigrette is composed of honey, balsamic vinegar, olive oil and salt and pepper.When these ingredients are combined, the taste is out of this world. This video also shows you how to cut lettuce into uniform pieces for salads.
Get the full recipe at:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Easy Caprese Salad Recipe with Balsamic Glaze
Caprese Salad is an easy classic Italian recipe. The combination of ripe tomatoes, fresh mozzarella cheese and basil are a winning combination. You will love the excellent homemade Balsamic Glaze.
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Balsamic Glaze Recipe:
MORE EASY SALAD RECIPES:
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INGREDIENTS FOR CAPRESE SALAD:
►1 1/2 lbs (3-4 medium) ripe tomatoes, sliced 1/4” thick
►12-16 oz fresh mozzarella sliced 1/4” thick
►1 bunch of fresh basil (1/3 cup)
►Extra virgin olive oil
►Sea Salt
►Black Pepper
►2 Tbsp balsamic glaze, or to taste (optional)
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Tomato Onion Basil Salad by Cooking for Bachelors® TV
Please subscribe to our YouTube channel. This is a salad my mother made when I was growing up and I loved it. I added the basil which gave it another layer of flavor. The taste is so bright so it pairs well with grilled meats. I tossed it with an orange vinaigrette. It's so easy to make your own salad dressing. Make a whole jar and put it in the refrigerator. When you cook for yourself you can Save Money, Eat Healthier, Live Greener and Have Fun!
Asparagus Salad With Orange Basil Vinaigrette, www calbertculinaryarts com
1.Reduce the orange juice by half and let it cool completely
2.Combine the juice with the basil oil to make the vinaigrette
3.Arrange the asparagus on chilled plates and brush lightly with the vinaigrette
4.Garnish with the endive, orange sections and pine nuts.