Orange And Mint Salad Recipes

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 & MINT SALAD

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.

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 AND MINT SALAD

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.

MINTED ORANGE, FENNEL AND RED ONION SALAD

Steps:

• Make Dressing:
• Heat a dry small heavy skillet over moderate heat until hot and toast coriander seeds, stirring, until fragrant and a little darker, about 2 minutes. With a mortar and pestle or in a spice grinder or cleaned electric coffee grinder, grind coriander to a coarse powder. In a bowl, whisk together coriander and remaining dressing ingredients.Dressing may be made 1 day ahead and chilled, covered
• With a Japanese rotary slicer or other thin-slicing device, slice onion crosswise into thin spirals or rings. In a bowl of ice and cold water, soak onion (separate rings if necessary) 15 minutes.
• Trim stalks from fennel and with slicing device, thinly slice fennel bulb crosswise.
• With a sharp knife, cut a slice from top and bottom of each orange to expose flesh and arrange cut side down on a cutting board. cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.
• Drain onion well and pat dry between paper towels.
• Arrange fennel, onion and orange decoratively on a platter and scatter with mint. Whisk dressing and drizzle over salad.

ORANGE SALAD WITH OLIVES & MINT

Steps:

• Soak onions in ice water for 30 minutes, drain.
• Meanwhile, peel oranges as directed above, making sure as much of the white pith as possible is removed.
• Slice, crosswise as thinly as possible and save any juice that accumulates from the slicing.
• Lay the oranges in a spiral on a platter.
• Combine the oil, lemon and orange juice with salt, mint and any of the accumulated orange juice.
• Toss the onion slices over the oranges.
• Spread the dressing over both evenly.
• Then sprinkle with olives.

HALLOUMI SALAD WITH ORANGE & MINT

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.

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 SALAD WITH DATES, MINT, AND CHILES

Steps:

• Remove peel and pith from oranges with a sharp knife. Slice into thin rounds; remove seeds. Arrange on a platter with dates and cheese. Drizzle with oil; season with salt and pepper. Sprinkle with mint and chile; serve.

ORANGE, FENNEL AND MINT SALAD

Steps:

• Peel oranges, then hold, 1 at a time, over small bowl while cutting orange into sections, reserving juice in bowl. Set orange sections aside.
• Add mayo and pepper to reserved orange juice; mix well.
• Toss fennel with mint and orange sections in medium bowl. Add mayo mixture; mix lightly.
• Refrigerate 1 hour.