Spiced Orange Saladby Sunset Magazine https://www.myrecipes.com/recipe/spiced-orange-salad
(salad, orange )
Yield: 6 servings
Notes: Juice-orange slices hold together better than those from navel oranges. If you are using a hot onion, put slices in a bowl and mix with 4 cups cold water, 2 tablespoons sugar, 2 tablespoons vinegar, and 1 tablespoon salt; gently squeeze the slices, separating the rings. Let stand 10 minutes, then drain, rinse, and drain again.
6 oranges (about 2 1/2 in. wide, 2 1/2 lb. total; see notes)
4 to 6 Tbsp white wine vinegar
1 tablespoon olive oil
1 tsp sugar
Spice blend (recipe follows)
1 mild red onion (6 oz.), peeled and sliced (see notes)
1 avocado, sliced (optional)
½ cup finely slivered fresh mint leaves
2 Tbsp chopped cilantro
About 1/2 cup black olives such as Niçoise or kalamata
Fresh mint leaves and fresh cilantro leaves, rinsed
¾ tsp cumin seeds or ground cumin
½ tsp paprika or mild ground dried chili,
½ tsp black peppercorns or ¼ tsp ground black pepper
½ tsp kosher salt
¼ tsp chopped fresh thyme leaves
¼ tsp curry powder
⅛ tsp ground cinnamon
If using whole spices, whirl mixture in a grinder or small food processor to a powder.
- With a small, sharp knife, cut peel and white membrane from oranges. Slice the oranges crosswise 1/8 to 1/4 inch thick and discard seeds. Just before serving, peel and slice the avocado (if using).
- In a small bowl, mix 4 Tbsp vinegar with olive oil and sugar. Stir in the spice blend.
- In a wide, shallow bowl, gently mix orange slices, onions, slivered mint, and chopped cilantro. Pour in dressing and mix gently. Taste and add salt and more vinegar if desired.
- Scatter olives, mint leaves, and cilantro leaves over the top. Spoon salad and dressing onto plates.
Calories 138 Calories from fat 37% • Protein 1.7g • Fat 5.7g Satfat 0.7g • Carbohydrate 22g • Fiber 4.6g • Sodium 370mg • Cholesterol 0.0mg