Summer Blood Orange Salad with Mint
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The sweet, citrusy notes of blood orange, refreshing mint, zesty red onion, and salty feta combine perfectly in this luscious salad. Before adding the onions, soak them in cold water to remove the bitterness, and remove the membranes from the oranges to ensure nothing distracts from the vibrant flavor.
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.
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:
- 3 blood oranges
- 1/4 cup thinly sliced red onion
- 0.5 cup fresh mint
- 4 cups torn lettuce leaves
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Recipes with similar ingredients: Oranges, red onion, leaf lettuce, mint
Cooking the dish according to the recipe:
- Soak 1/4 cup thinly sliced red onion in cold water for 15 minutes; drain. Peel 3 blood oranges and slice into rounds. Toss with the onion, 1/2 cup fresh mint, and 1/4 cup olive oil; season with salt and pepper to taste. Toss with 4 cups torn lettuce leaves; top with crumbled feta.
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