Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

Blood oranges are a little bit tart; navels are sweeter--try a mix of the two for a colorful, tasty combo.

Lilly and Audrey Andrews
Recipe by Cooking Light January 2015

Gallery

Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
17 mins
total:
17 mins
Yield:
Serves 8 (serving size: about 4 orange slices)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

    Advertisement
  • Spread nuts on a shallow pan. Bake at 325° for 8 minutes or until lightly toasted, stirring occasionally.

  • Combine olive oil, vinegar, honey, and salt in a jar with a tight-fitting lid; shake to mix well.

  • Peel oranges, removing any white pith. Cut each orange crosswise into 1/4-inch-thick slices.

  • Peel and grate jicama.

  • Place oranges on a large serving platter. Sprinkle with jicama and pistachios. Drizzle with vinaigrette; serve salad immediately.

Source

Recipe adapted from We [love] Cooking: Totally Tasty Food for Kids.

Nutrition Facts

155 calories; fat 8.7g; saturated fat 1.2g; mono fat 5.9g; poly fat 1.3g; protein 2g; carbohydrates 20g; fiber 4g; cholesterol 0mg; iron 1mg; sodium 66mg; calcium 53mg.
Advertisement
Advertisement