Double orange-mint salad
3 medium, peeled and sliced into thin rounds
3 medium, navel variety, peeled and sliced into thin rounds
Orange blossom water
Fresh mint leaves
24 item(s), torn if large
- Remove any seeds from oranges. Arrange oranges on large platter, alternating blood oranges and navel oranges. Sprinkle with orange flower water. Cover with plastic wrap; refrigerate up to several hours.
- When ready to serve, combine confectioners' sugar, cinnamon, and pepper in cup. Transfer to small sieve. Tap sugar mixture over oranges; scatter mint leaves over. Serve cold.
- Serving size: 1 sliced orange