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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

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

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

Citrusy Chicken and Broccoli
Asian

Citrusy Chicken and Broccoli

3.7

Prep
25 min
Cook
20 min
Total
75 min

Instructions

  1. 1 In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.
  2. 2 Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.
  3. 3 Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.
  4. 4 Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.
  5. 5 In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.

By JORDANALI

Cherry Chicken
Dinner Asian

Cherry Chicken

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then coat with flour. Fry in hot oil until browned, turning as needed. Reduce heat to medium, cover, and cook until meat is tender and juices run clear, about 25 minutes.
  2. 2 Remove chicken from the skillet; pour off all but 1/4 cup drippings. Return the skillet to medium heat and stir in cherries, reserving some cherry liquid for later. Stir in sugar and bring to a boil. Dissolve cornstarch in reserved cherry liquid, then stir into the skillet. Cook, stirring gently, until thickened.
  3. 3 Add orange slices and almonds to the skillet, then return chicken pieces to the skillet. Spoon sauce over chicken to coat; simmer over low heat for 5 to 10 minutes before serving.

By Daveeda Uditsky

Vegan Soba Noodle Salad with Sesame and Citrus
Dinner Asian

Vegan Soba Noodle Salad with Sesame and Citrus

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
  2. 2 Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
  3. 3 Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

By Heather Healthy Vegan Recipes

Instant Pot® Orange Chicken
Dinner Asian

Instant Pot® Orange Chicken

4.0

Prep
15 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Blot chicken with paper towels until completely dry. Cut into 1- to 2-inch chunks.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and click to adjust to the highest heat. When the pot is hot, add oil and heat until shimmering. Add chicken and saute until it starts to get golden, stirring constantly so it doesn't stick to the bottom of the pot, for 2 to 3 minutes. Pour 3/4 cup orange juice into the pot and bring to a boil while scraping all the browned bits of food off the bottom of the pan with a wooden spoon.
  3. 3 Add tomato sauce, sugar, molasses, soy sauce, garlic, orange zest, ginger, and rice wine; gently stir until all ingredients are combined and coated in sauce. Cancel Saute function.
  4. 4 Close and lock the lid, and make sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Allow the Instant Pot® to remain on for 10 minutes with the Keep Warm function. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function and click to adjust to the lowest heat.
  6. 6 Combine 3 tablespoons freshly squeezed orange juice with cornstarch in a medium bowl; whisk until combined with no lumps. Add to the Instant Pot® and stir to combine. Cook, stirring gently, until sauce thickens, about 3 minutes. Simmer for 2 to 3 minutes more.
  7. 7 Cancel Saute function and let stand until sauce thickens further, 5 to 7 minutes. Serve.

By Brian Widmer

Air Fryer Orange Chicken
Dinner Asian

Air Fryer Orange Chicken

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat a 5.3-quart air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray the air fryer basket with cooking spray.
  2. 2 Place chicken in a mixing bowl. Place 1 1/2 teaspoons of the arrowroot powder in a small bowl and set aside for later. Sprinkle remaining arrowroot powder over chicken and toss until evenly coated. Spray lightly with cooking spray and place in a single layer in the prepared air fryer basket.
  3. 3 Air-fry for 6 to 8 minutes. Stir, and air-fry for 4 more minutes.
  4. 4 While the chicken is cooking, combine orange zest, orange juice, soy sauce, rice vinegar, garlic, sesame oil, ginger, fish sauce, and Sriracha in a small saucepan over medium heat; bring to a boil.
  5. 5 Add water to the reserved arrowroot powder and stir until there are no lumps. Slowly pour into the saucepan, stirring rapidly to avoid lumps. When the mixture thickens, remove from the heat.
  6. 6 Remove chicken from the air fryer and combine with sauce.

By Bibi

Raw Pad Thai
Dinner Asian

Raw Pad Thai

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
  3. 3 Slice carrots into long strips with vegetable peeler similar to the zucchini.
  4. 4 Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
  5. 5 Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
  6. 6 Pour half of sauce into cabbage mixture and toss to coat.
  7. 7 Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

By Raw_Angel

Orange Vegetable Beef Stir-Fry
Dinner Asian

Orange Vegetable Beef Stir-Fry

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
  2. 2 Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
  3. 3 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, for 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
  4. 4 Heat remaining oil in the skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
  5. 5 Add ginger, garlic, and 2 teaspoons orange zest to the skillet; cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil; cook until thickened, about 2 minutes. Stir in beef and vegetables to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.

By lkb

Sushi Cake
Appetizer Asian

Sushi Cake

5.0

Prep
35 min
Cook
20 min
Total
175 min

Instructions

  1. 1 Rinse rice under cool water until water is no longer cloudy and runs clear. Combine rice and water in a covered saucepan and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 15 minutes.
  2. 2 Meanwhile, mix vinegar, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Remove from the heat and let cool.
  3. 3 Combine softened cream cheese and mayonnaise in a blender; process until creamy.
  4. 4 Transfer cooked rice to a large mixing bowl. Sprinkle 1/2 of the vinegar sauce over the hot rice; mix gently. Taste and add more vinegar sauce if desired. Empty 1/2 of the cooked rice into a springform pan; press down gently to fill the bottom of the pan.
  5. 5 Spread 1/2 of the cream cheese-mayonnaise mixture on top of the rice in the pan. Layer crabmeat, cucumber, avocado, and cold cream cheese over top, in that order. Spread the remaining cream cheese-mayonnaise mixture over top. Empty the remaining rice into the pan and press downwards until layers are firmly packed. Garnish with sesame seeds. Place in the refrigerator for at least 2 hours before serving.
  6. 6 To serve, mix soy sauce, orange juice, and lime juice in a bowl. Dismount the sushi cake from the springform pan and serve it with the soy sauce.

By male

Easy Instant Pot Orange Chicken
Dinner Asian

Easy Instant Pot Orange Chicken

4.0

Prep
25 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.
  2. 2 Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.
  3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.
  4. 4 Pour orange sauce mixture into the Instant Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  6. 6 Turn the Instant Pot back to the Saute function. Stir in brown sugar.
  7. 7 Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot and let cook until the sauce has thickened, 2 to 3 minutes.

By BrandonS

Grilled Tamarind and Orange Glazed Chicken
Dinner Asian

Grilled Tamarind and Orange Glazed Chicken

4.5

Prep
25 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Make the chicken: Whisk oil, herbes de Provence, garlic, salt, and pepper together in a bowl. Add chicken and stir to coat. Cover and refrigerate, turning occasionally, for 1 to 6 hours.
  2. 2 About 30 minutes prior to cooking, make the glaze: Whisk broth, orange juice, sugar, orange zest, melted butter, tamarind paste, and ginger together in a saucepan over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from the heat and stir in chile-garlic sauce, salt, and pepper. Reserve 3 tablespoons glaze in a small bowl for basting.
  3. 3 Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray.
  4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
  5. 5 Grill chicken on the preheated grill, basting occasionally with reserved tamarind juice, until no longer pink inside and the juices run clear, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C).
  6. 6 Transfer chicken to a serving plate and pour remaining tamarind glaze over top.

By Sarah