Citrus salad

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 8 - 10

To add more color and richness to your salad, choose several types of oranges, such as regular and blood oranges. Peel them along with the limes and slice them into crosswise circles. Toss with thinly sliced radishes and dress the salad with a vinaigrette made with champagne vinegar, Dijon mustard, and orange juice. Mint leaves will add a refreshing flavor. This citrus salad makes a great appetizer and side dish for meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

6-7 oranges, preferably a mixture of regular and blood oranges
4 limes
12 radishes, thinly sliced
A handful of fresh mint leaves

Refueling

3 tbsp. l. olive oil
1 tbsp. orange juice
2 teaspoons of honey
1.5 tsp champagne vinegar
1 teaspoon Dijon mustard

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Oranges, radish, lime, champagne vinegar, Dijon mustard, mint

Cooking the dish according to the recipe:

Refueling:

Combine olive oil, orange juice, honey, champagne vinegar and mustard in a jar and shake to combine.
Salad:

Carefully peel the limes and oranges, removing the white pith and then cut into crosswise round slices.

Place the citrus slices on a plate and sprinkle with radishes. Drizzle with a little dressing and garnish with mint leaves.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Simple and quick recipes / Quick side dishes / Summer dishes / Dinner / Main courses / Side dishes / Salads / Vegetable salads / Ree Drummond