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.

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Credit: James Carrier

Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a small bowl, mix 4 tablespoons 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.

  • Spice blend: Combine 3/4 teaspoon cumin seeds or ground cumin, 1/2 teaspoon paprika or mild ground dried chili, 1/2 teaspoon black peppercorns or 1/4 teaspoon ground black pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon chopped fresh thyme leaves, 1/4 teaspoon curry powder, and 1/8 teaspoon ground cinnamon; if using whole spices, whirl mixture in a grinder or small food processor to a powder.

Nutrition Facts

138 calories; calories from fat 37%; protein 1.7g; fat 5.7g; saturated fat 0.7g; carbohydrates 22g; fiber 4.6g; sodium 370mg.
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