BLOOD ORANGE-MINT SALAD
Steps:
- Soak 1/4 cup thinly sliced red onion in cold water 15 minutes; drain. Peel 3 blood oranges with a paring knife; slice into rounds. Toss with the onion, 1/2 cup fresh mint and 1/4 cup olive oil; season with salt and pepper. Toss with 4 cups torn Little Gem lettuce; top with crumbled feta.
BEET-AND-BLOOD ORANGE SALAD WITH MINT
Make and share this Beet-And-Blood Orange Salad With Mint recipe from Food.com.
Provided by evelynathens
Categories Oranges
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
- In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
- Note 1: The beets can be steamed one day in advance and refrigerated.
- Note 2: Sumac powder can be purchased at Middle Eastern markets or specialty-food stores.
ORANGE & MINT SALAD
Good Food reader Hannah Measures shares her recipe for a fresh and healthy breakfast fruit salad
Provided by Good Food team
Categories Breakfast
Time 15m
Number Of Ingredients 4
Steps:
- Peel then segment the oranges, removing the white pith. Place in a bowl along with any juices, then add the dates, chopped mint and rose syrup and toss gently. Divide between 4 dessert bowls, scatter on the mint leaves and serve.
Nutrition Facts : Calories 222 calories, Fat 1 grams fat, Carbohydrate 54 grams carbohydrates, Sugar 54 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium
ORANGE AND MINT SALAD
Make and share this Orange and Mint Salad recipe from Food.com.
Provided by dicentra
Categories Oranges
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grate the zest of one of the oranges, then juice the orange to make ¼ cup juice.
- Peel and section the other two oranges and set aside for garnish.
- In a salad bowl, rub garlic in salt and mustard. Add vinegar.
- Whisk in olive oil and pepper to taste.
- Remove garlic.
- In salad bowl, toss together mint leaves, lettuce and reserved oranges. Sprinkle with grated orange zest.
Nutrition Facts : Calories 195.5, Fat 14, SaturatedFat 1.9, Sodium 165.7, Carbohydrate 17.8, Fiber 4.9, Sugar 12.6, Protein 2.8
SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT
Steps:
- Cut peel and pith from oranges. Cut between membranes to release segments.
- Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.
BLOOD ORANGE VINAIGRETTE
The sweet tang from blood oranges makes a beautiful vinaigrette. Toss it over your favorite greens, some fresh slices of blood orange, and a few candied nuts for an amazing salad.
Provided by CJ
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 6 g, Fat 13.6 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 44.2 mg, Sugar 5.2 g
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- Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
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