Cookstr.com

Orange and Red Onion Salad Valencia

Updated February 23, 2016
(1 Votes)

0 Comments

Slices of juicy navel oranges tossed with crisp red onion makes for a really refreshing combination, especially when fresh mint is added. This is lovely with many spicy dishes as it has a cooling quality. If the oranges have been refrigerated, allow them to sit for an hour or so at room temperature before making the salad; they should be cool but not cold.

Serves6

CostInexpensive

Easy

Total Timeunder 15 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, side dish

Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, kosher, lactose-free, low carb, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecrisp, fruity, juicy, light, savory, sweet, tangy, tart

Type of Dishfruit, salad

Ingredients

  • 6 seedless navel oranges, peeled, pith removed and cut into ¼-inch (5 mm) slices
  • 1 large red onion, halved and very thinly sliced
  • 2 tbsp (25 mL)  extra virgin olive oil
  • ½ tsp (2 mL) salt
  • 1 tbsp (15 mL) fresh lemon juice
  • 8 fresh mint leaves, cut into thin strips

Instructions

In a large bowl, combine oranges and onion. Add olive oil, salt, lemon juice and mint; toss to coat well. Let sit for a few minutes before serving.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password