Orange Salad With Dates Mint And Chiles Food

ORANGE, RADISH, AND MINT SALAD

Orange, Radish, and Mint Salad image

Provided by Ellie Krieger

Time 13m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 navel oranges
1/2 red onion, thinly sliced
8 radishes, halved and thinly sliced
1/4 cup fresh mint leaves, torn
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper

Steps:

Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.

ORANGE SALAD WITH DATES, MINT, AND CHILES

Orange Salad with Dates, Mint, and Chiles image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 7

Ingredients

5 oranges, such as a mix of navel and blood oranges
6 large dry dates, such as deglet noor or amber, quartered and pitted
2 ounces feta, thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
5 sprigs mint
1/2 small chile, such as serrano (ribs and seeds removed, if less heat is desired), thinly sliced into rings

Steps:

Remove peel and pith from oranges with a sharp knife. Slice into thin rounds; remove seeds. Arrange on a platter with dates and cheese. Drizzle with oil; season with salt and pepper. Sprinkle with mint and chile; serve.

CUCUMBER SALAD WITH ORANGES AND MINT

Cucumber Salad with Oranges And Mint image

Provided by Robin Miller : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 English cucumber, sliced into rounds
1 (12-ounce) can mandarin oranges, drained
1/4 cup fresh mint leaves
1 tablespoon sherry vinegar
2 teaspoons olive oil
Salt
Ground black pepper

Steps:

In a large bowl, combine cucumber, oranges, mint, vinegar, and oil. Toss to combine. Season, to taste, with salt and black pepper.

ORANGE AND MINT SALAD

Orange and Mint Salad image

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

Ingredients

3 oranges
1/2 garlic clove, halved
1/4 teaspoon salt
1/4 teaspoon dry mustard
2 tablespoons rice vinegar
1/4 cup olive oil
fresh ground pepper
1/4 cup chopped fresh mint leaves
1 large head lettuce, torn

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

ORANGE & MINT SALAD

Orange & mint salad image

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

Ingredients

4 oranges
12 soft dates , stoned, sliced lengthways
small bunch mint , leaves finely chopped, plus a few left whole
1 tbsp rose syrup or rosewater

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

MOROCCAN ORANGE & DATE SALAD

Moroccan Orange & Date Salad image

Make and share this Moroccan Orange & Date Salad recipe from Food.com.

Provided by Dancer

Categories Fruit

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

8 medium navel oranges or 8 medium temple oranges, peeled and segmented
1 1/2 cups chopped pitted dates
1/3 cup granulated sugar
1/4 cup lemon juice
1 tablespoon orange blossom water or 1 tablespoon orange liqueur
1 teaspoon ground cinnamon
1 pinch salt
1/2 cup coarsely chopped toasted almond

Steps:

Chill the oranges for at least 1 hour.
Add the dates.
Combine all the dressing ingredients, pour over the oranges, and toss to coat.
Let stand for about 10 minutes.
Divide the oranges between serving plates or arrange in overlapping sections on a serving platter.
Sprinkle with the almonds.

Nutrition Facts : Calories 332.1, Fat 6.5, SaturatedFat 0.5, Sodium 28.9, Carbohydrate 71.3, Fiber 9.3, Sugar 56, Protein 5.4

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