Orange, Red Onion, and Mint Salad

Prepare and chill this colorful salad up to three hours ahead. Lightly dress and toss greens right before serving. Use Valencia oranges; they're both sweet and tart with an intense citrus flavor.

Yield: 10 servings
Recipe from Oxmoor House

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  • 2 heads romaine lettuce, chopped
  • 5 Valencia or navel oranges, peeled and sectioned or sliced
  • 1 small red onion, thinly sliced, separated into rings, and halved
  • 2 avocados, sliced
  • 2 tablespoons lime juice
  • 1 tablespoon white or red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of sugar
  • 1/3 cup olive oil
  • 3 tablespoons minced fresh mint
  • 8 fresh mint leaves


  1. Combine first 4 ingredients in a salad bowl.
  2. Combine lime juice and next 5 ingredients in a small bowl; slowly add oil in a thin stream, whisking constantly. Drizzle dressing over salad; sprinkle with minced mint, and toss. Top with mint leaves.
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