- Course: Appetizer, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 4 Times
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.
- 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
1. 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.
© 1999, 2007 Kathleen Sloan-McIntosh
Nutritional information is based on 6 servings.