Orange Leafy Salad | How to make Orange Leafy Salad

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ByLights 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 is a delicious dish which is liked by the people of every age group. Orange Leafy Salad by Lights Camera Action is a step by step process which is best to understand for the beginners. Orange Leafy Salad is a dish which comes from American cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Orange Leafy Salad takes few minute for the preparation and 5 minute for cooking. The aroma of this Orange Leafy Salad make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Orange Leafy Salad will be the best option for you. The flavor of Orange Leafy Salad is unforgettable and you will enjoy each and every bite of this. Try this Orange Leafy Salad at your weekends and impress your family and friends.

  • 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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