I was looking for a way to use some blood oranges that I had bought at the market, and I came across this recipe from
BHG for a Blood Orange Salad. It marinates while you make the rest of the meal, so all it takes is some quick assembly and time to let it sit. It was really delicious, and I loved the combination of flavors. I might add a little crunch next time, like toasted hazelnuts. A perfect way to get that extra vitamin C when you are under the weather, or just need a dose of sunshine to combat winter blues.
Moroccan blood orange salad
ingredients
- 3 blood oranges, peeled and thinly sliced
- 3 oranges, peeled and thinly sliced
- 1/2 cup thinly sliced green onion
- 1/4 cup imported Italian green olives, pitted
- 2 tablespoons wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon ground cumin
- Lettuce leaves
- 2 tablespoons snipped fresh mint or parsley
directions
Place blood oranges, oranges, green onion, and olives in a shallow serving dish. Sprinkle with vinegar, olive oil, oregano, cumin, dash salt, and dash pepper; toss gently. Let marinate 30 to 60 minutes at room temperature. To serve, arrange mixture on lettuce-lined plates; sprinkle with snipped mint or parsley. Makes 6 side-dish servings.
