Orange, Mint and Onion Salad
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Orange slices are layered on a platter with thin red onion slices, fresh mint and a light dusting of cinnamon vinaigrette.
1/2 sweet yellow onion, peeled and thinly sliced
1/4 cup fresh mint leaves, torn
1/4 cup pitted oil-cured black olives
1/3 cup cider vinegar
2 tablespoon honey
2 teaspoon Dijon mustard
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup canola oil
Cut the top and bottom off each orange so it sits flat on a cutting surface. Run a sharp knife from the top to the bottom, following the shape of the orange, to remove the peel and pith (white part). Slice into rounds. Repeat with the remaining oranges.
Toss the orange slices with the onion, olives and mint. Arrange in a single layer on a platter.
Vinaigrette: Whisk the vinegar with the honey, mustard, cinnamon and salt. Slowly add the oil while whisking constantly, until well combined. Drizzle over the salad. Serve immediately.
Makes 4 servings.
Recipe and image provided by the National Onion Association.