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.
ORANGE, RADISH, AND MINT SALAD
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 & 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
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.
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
CUCUMBER SALAD WITH ORANGES AND MINT
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine cucumber, oranges, mint, vinegar, and oil. Toss to combine. Season, to taste, with salt and black pepper.
ARUGULA AND MINT SALAD WITH OIL-CURED BLACK OLIVES, ORANGES, AND RICOTTA SALATA
Provided by Suzanne Goin
Categories Salad Fruit Juice Olive Onion Side No-Cook Ricotta Orange Mint Arugula Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
- Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
- Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
- Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.
HALLOUMI SALAD WITH ORANGE & MINT
A vegetarian favourite, we've given this salad an extra zing to really tantalise those taste buds
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat a large griddle or frying pan over a high heat. In a large bowl, combine the orange segments and juice, mint leaves, vinegar and olive oil. Season, then gently toss together.
- Slice each block of halloumi into 8-10 pieces, then griddle or fry for 1-2 mins on each side until charred and beginning to melt.
- Add the walnuts and salad leaves to the orange and mint, then toss together. Top with the griddled halloumi slices and season with some black pepper.
Nutrition Facts : Calories 581 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 4.41 milligram of sodium
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