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Carrot Citrus Salad
Lunch American

Carrot Citrus Salad

3.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
  2. 2 Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.

By METG

Arugula, Fennel, and Orange Salad
Lunch American

Arugula, Fennel, and Orange Salad

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together honey, lemon juice, salt, and pepper; slowly add olive oil while continuing to whisk.
  2. 2 Place arugula in the bottom of a salad bowl; scatter orange segments, fennel slices, and olives over arugula; drizzle dressing over salad to serve.

By MsP

Fresh Summer Fruit Salad
Lunch American

Fresh Summer Fruit Salad

4.4

Prep
30 min
Cook
15 min
Total
225 min

Instructions

  1. 1 Bring sugar and water to a boil in a medium saucepan over medium heat; stir in rhubarb. Reduce heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash rhubarb; chill sacue in the refrigerator, about 1 hour.
  2. 2 Stir cherries, grapes, strawberries, apple, peach, plum, orange, and blueberries together with ⅔ cup rhubarb sauce in a large bowl to coat. Chill in the refrigerator for at least 2 hours.

By Cheryl

Refreshing Sweet and Spicy Jicama Salad (Vegan)
Lunch American

Refreshing Sweet and Spicy Jicama Salad (Vegan)

4.3

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine jicama, orange chunks, bell pepper, cucumber, small sweet peppers, radishes, Thai chile peppers, cilantro, jalapeño pepper, lemon juice, and black pepper in a large bowl.
  2. 2 Cover bowl with plastic wrap; refrigerate until flavors blend, about 30 minutes.

By Lindsey Pfeiffer

Spinach Orange Salad
Lunch

Spinach Orange Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
  2. 2 Separate oranges into individual wedges. Cut each wedge into thirds.
  3. 3 Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly.
  4. 4 Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing.
  5. 5 Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.

By Allrecipes Member

Orange Romaine Salad
Lunch

Orange Romaine Salad

4.6

Prep
Cook
Total

Instructions

  1. 1 In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
  2. 2 Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

By Justin Shepheard

Gisela's Butternut Squash Soup
Lunch African

Gisela's Butternut Squash Soup

4.6

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
  2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.

By SouthAfricanSweetie

Grilled Chicken Citrus Salad
Lunch

Grilled Chicken Citrus Salad

4.1

Prep
30 min
Cook
15 min
Total
165 min

Instructions

  1. 1 In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
  2. 2 Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
  3. 3 Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
  4. 4 Toss salad with reserved dressing, and top with sliced chicken.

By Jacqueline Matthews

Quinoa and Black Bean Salad
Lunch

Quinoa and Black Bean Salad

4.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl.
  2. 2 Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.

By Janberet

Spinach Salad with Blood Oranges and Macadamia Nuts
Lunch

Spinach Salad with Blood Oranges and Macadamia Nuts

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Fill a covered bowl halfway with ice, add onion slices, and top with more ice. Add cold water until you're just able to get the lid on. Refrigerate for 3 hours.
  2. 2 Cut a slice off the top and bottom of each of the blood oranges, and slice downward to remove all skin and white pith. Be careful, as blood oranges will stain like beet juice. Cut oranges into 1/4-inch horizontal slices and remove seeds. Retain any juice and add to the juice of the navel orange. Put slices in a covered bowl or plastic bag with the olives and refrigerate for 3 hours along with onions.
  3. 3 Combine olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder in a jar with a lid, close, and shake well to combine. Refrigerate until 15 minutes before serving the salad. Remove from refrigerator to barely come to room temperature.
  4. 4 Drain onions and add to a large salad bowl. Add spinach, cherry tomatoes, onions, blood orange slices, and kalamata olives. Drizzle dressing on top and toss to combine. Sprinkle with blue cheese and macadamia nuts.

By Fishwrap

Fruit and Broccoli Buffet Salad
Lunch

Fruit and Broccoli Buffet Salad

4.9

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
  2. 2 Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
  3. 3 Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
  4. 4 Sprinkle chopped pecans over salad.

By Crystal

Babi's Bean Salad
Lunch Middle Eastern

Babi's Bean Salad

4.4

Prep
30 min
Cook
40 min
Total
910 min

Instructions

  1. 1 Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
  2. 2 When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
  3. 3 For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.

By Cosmas Bisticas

Pescado en Achiote (Mexican Fish in Annatto Sauce)
Lunch Mexican

Pescado en Achiote (Mexican Fish in Annatto Sauce)

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine ¾ cup water, ¼ onion, achiote paste, juice of 1 orange, juice of 2 limes, vinegar, garlic, 1 teaspoon Mexican oregano, salt, and black pepper in a blender; blend until smooth.
  3. 3 Season both sides of fish fillets with salt and black pepper; brush tops with melted butter. Place fillets in a baking dish; top with shrimp and cover with achiote sauce. Cover the baking dish with aluminum foil.
  4. 4 Bake in the preheated oven until fillets flake easily with a fork, about 30 minutes.
  5. 5 Meanwhile, place 1 sliced red onion and habaneros in a glass bowl. Add 1 cup water, juice of ½ orange, and juice of 1 lime; stir well. Season with 1 teaspoon salt, peppercorns, and 1 teaspoon Mexican oregano.
  6. 6 Serve fish and shrimp with achiote sauce; top with habanero sauce.

By Chef Gaby Cervello

Fresh Orange Juice
Drink American

Fresh Orange Juice

4.4

Ingredients

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Lightly smack each orange on the counter. Cut each orange in half and squeeze juice into a glass.

By CHELSEASKINGIRL

Simple Orange Glaze
Dessert American

Simple Orange Glaze

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest.
  3. 3 Whisk until smooth, adding more juice as needed for desired consistency; reserve remaining zest and juice for another use.

By cukatie2983

Easy Cranberry Orange Relish
Pantry American

Easy Cranberry Orange Relish

4.8

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Grate 2 teaspoons zest from orange; set aside. Peel orange and divide into segments.
  2. 2 Place segments, zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
  3. 3 Transfer to a bowl. Cover and refrigerate until flavors have blended, at least 2 hours and up to 3 days.

By TXGIRLSX3

Kentucky Fruit Filling
American

Kentucky Fruit Filling

3.0

Prep
Cook
Total

Instructions

  1. 1 Cut orange into sections, and remove the seeds. Grind the sections, peels and all.
  2. 2 Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened.
  3. 3 Spread hot filling between layers or on top of cake.

By barbara

Brown Sugar and Port Cranberry Sauce
Dinner American

Brown Sugar and Port Cranberry Sauce

4.8

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.

By Menwith Hill'er Back Home

Strawberry Orange Jam
Pantry American

Strawberry Orange Jam

4.0

Prep
45 min
Cook
25 min
Total
1510 min

Instructions

  1. 1 Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until strawberry jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Wash, hull, and crush strawberries in a large bowl. Measure berries; you should have about 5 cups.
  3. 3 Scrub oranges well under hot running water; pat dry with paper towels. Zest oranges; place zest in a medium bowl and set aside. Peel oranges; remove all white pith. Divide oranges into segments; remove any white fibrous membranes and seeds. Finely chop oranges; stir into zest.
  4. 4 Combine crushed strawberries and orange-zest mixture in a large pot over medium heat; stir in pectin and slowly bring to a full rolling boil. Add sugar; stir to dissolve. Return to a full rolling boil on high heat; boil for exactly 1 minute, stirring constantly. Skim any foam with a ladle or large spoon.
  5. 5 Pack hot jam into the prepared jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and tightly screw on rings.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch; bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove jars from the stockpot; place on a cloth-covered or wood surface, several inches apart. Rest for 24 hours without moving jars. Gently press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By kiki

Cranberry Orange Sauce
Pantry American

Cranberry Orange Sauce

4.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix cranberries, brown sugar, orange juice, orange zest, and cinnamon stick together in a saucepan; bring to a boil.
  3. 3 Reduce heat and simmer until cranberries pop and sauce is thickened, about 15 minutes.
  4. 4 For best results, transfer cranberry sauce to a bowl and refrigerate until chilled, at least 1 hour.
  5. 5 Remove cinnamon stick from sauce and serve at room temperature.

By itsvince

Orange Carrot Ginger Juice
Drink American

Orange Carrot Ginger Juice

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place orange halves into the feeding chute; insert the food pusher and gently guide orange halves down the chute. Repeat with carrot and ginger. Turn off the juicer.
  2. 2 Pour lemon juice into the collection container and stir to combine. Pour over ice.

By Megan Olson