BLOOD ORANGE AND RED ONION SALAD
Steps:
- Over a small bowl, supreme the blood oranges: Start by removing the top and bottom of the oranges, then place one of the flat ends of the orange on your cutting board and cut the skin off the outside while preserving the round shape. Be sure to remove all of the white pith. Pick the orange up and cut each section out of the orange in between the membranes. You will have lovely tender sections of the orange without any of the white membranes. You will be left with a "skeleton" of the orange. Squeeze the remaining juice out of the skeleton into the bowl. Repeat with the grapefruit and halve the segments.
- Toss the onions and chile into the bowl with the fruit and juice and season with a pinch of salt and the olive oil. Let sit for at least 20 to 30 minutes. Stir in the mint right before serving.
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jaguat
[email protected]I made this salad with arugula instead of spinach and it was delicious!
Mian Muhammad Sajid
[email protected]This salad is a great way to use up leftover blood oranges.
Ssebutinde Allan
[email protected]I'm not a huge fan of red onions, but I really enjoyed them in this salad. They added a nice sharpness.
Arslan Bsloch
[email protected]This salad is so refreshing and light. It's the perfect summer dish.
Queen Isma
[email protected]I love the salty-sweet flavor combination in this salad. It's the perfect balance.
Juma Juma
[email protected]This salad is gorgeous! The colors are so vibrant. It's a real showstopper.
Edrine Jimso
[email protected]I've made this salad several times now and it's always a winner. It's the perfect side dish for any occasion.
Ashley Alcorn
[email protected]This salad is so easy to make and it's so refreshing. I love the bright citrus flavor of the blood oranges.
Mohamed Sikander Vardalia
[email protected]I made this salad for a party last night and it was a huge hit! Everyone loved the unique flavor combination.
Zohra Shafiq
[email protected]This salad is absolutely delicious! The combination of the sweet blood oranges, the sharp red onions, and the salty feta is just perfect. I will definitely be making this again and again.