WebIn a bowl, combine the orange slices with the olives, reserved zest and 1 Tbs. of the olive oil. Season the scallops lightly with salt and pepper. In a large nonstick fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the scallops and cook, turning once, until browned on both sides and opaque in the center, 4 to 5 minutes ... WebAug 20, 2004 · 1/2 cup very thinly sliced red onion 16 small fresh mint leaves, torn in half 3 tablespoons extra-virgin olive oil 20 oil-cured black olives Step 1 Cut peel and pith from …

Orange and Arugula Salad with Red Onion and Gorgonzola

WebCut out the segments, leaving the membrane behind. Squeeze the juices from the peels and membrane into a large bowl, you should have about ⅓ cup juice. Whisk the olive oil into the juice and season with salt and pepper. Whisk in the parsley. Add the orange segments, red onion and escarole to the bowl. Toss well and serve immediately. Print WebMay 14, 2024 · In a small mixing bowl, whisk together the reserved vinegar, the olive oil, salt, and pepper. Add the green olives, pistachios, and tarragon and toss together to coat … portmeirion chutney

Seared Scallops with Orange and Red Onion Salad

Web4 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 Web1 1/2 teaspoons orange rind: 2 tablespoons sugar : add, simmer uncovered 30 minutes or until thick: 2 tablespoons vinegar: 1 tablespoon white wine: 1/3 cup orange juice: salad: 50g watercress : combine with sauce : fresh thyme: 3 oranges: segment : arrange over : 1 shallot: finely chop: feta cheese: 2 tablespoons olives: 2 tablespoons red wine ... WebSelect All. 8 servings. 2 avocados, peeled, pitted and sliced. 2 navel oranges, peeled, sliced. 1 cup thinly sliced red onions. 1/2 cup KRAFT Balsamic Vinaigrette Dressing. Add to cart. … options home health columbus ohio