Orange Leafy Salad | How to make Orange Leafy Salad

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By Lights Camera Action
Created on 23rd Nov 2015
  • Orange Leafy Salad, How to make Orange Leafy Salad
Orange Leafy Saladby Lights Camera Action
  • Orange Leafy Salad | How to make Orange Leafy Salad (26 likes)

  • 0 reviews
    Rate It!
  • By Lights Camera Action
    Created on 23rd Nov 2015

About Orange Leafy Salad

A classic winter combination of orange and fennel, this salad is a delight to eat

Orange Leafy Salad, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Orange Leafy Salad is just mouth-watering. This amazing recipe is provided by Lights Camera Action. Be it kids or adults, no one can resist this delicious dish. How to make Orange Leafy Salad is a question which arises in people's mind quite often. So, this simple step by step Orange Leafy Salad recipe by Lights Camera Action. Orange Leafy Salad can even be tried by beginners. A few secret ingredients in Orange Leafy Salad just makes it the way it is served in restaurants. Orange Leafy Salad can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Orange Leafy Salad.

  • Prep Time0mins
  • Cook Time5mins
  • Serves6People
Orange Leafy Salad

Ingredients to make Orange Leafy Salad

  • 6 blood oranges cut into segments
  • 1/4 of a large red onion cut as thinly as possible
  • 1 bunch of mint julienned and a few leaves torn
  • 1/4 cup sheep's milk feta
  • For the dressing:
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon cumin seeds
  • 1/3 cup pistachios lightly crushed
  • salt and pepper to taste

How to make Orange Leafy Salad

  1. Assemble all the citrus segments in a large bowl and mix in onions. Set aside.
  2. In a small skillet, heat the olive oil on medium–high. Add the cumin seeds and cook until the cumin seeds pop slightly and a lovely fragrance emits from the pan. Add vinegar to the pan and swirl to mix.
  3. Season with salt and pepper and toss all over the citrus. Mix in pistachios. When plating, add mint and pistachios to the tops of each portion.

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