Orange salad
Votes: 4
Time: 5 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Orange salad - detailed recipe.
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:
- 5-6 peeled and seedless juicy oranges, sliced into 0.5 cm thick circles
- 1/2 red onion, sliced into very thin rings
- A handful of chopped fresh parsley (optional)
- 2 sprigs fresh oregano, chopped
- 1 red chili pepper, seeded and finely chopped
- Olive oil for dressing
- A pinch of paprika
- Salt and ground black pepper
We recommend
Cooking the dish according to the recipe:
- Place the oranges on a platter and sprinkle with onion rings, parsley, oregano, and chili pepper. Drizzle generously with olive oil and season with paprika, salt, and pepper.
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