Refreshing and full of vivid flavor, this salad is welcome on a fall or winter evening. Save the juice from the oranges as you chop them, and add it to the salad. Use crimson-fleshed blood oranges if you find them in your market.

Mark Bittman
Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all the ingredients except thyme sprigs; toss gently. Garnish with thyme sprigs, if desired.

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Nutrition Facts

92 calories; calories from fat 37%; fat 3.8g; saturated fat 0.5g; mono fat 2.7g; poly fat 0.4g; protein 1.3g; carbohydrates 14.9g; fiber 3.7g; cholesterol 0mg; iron 0.4mg; sodium 190mg; calcium 65mg.
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