Double orange-mint salad
1
Points® value
Total Time
15 min
Prep
15 min
Serves
6
Difficulty
Easy
Vibrant, colorful, and packed with nutrition, this unusual salad is an eye-catching start to a meal or wonderful accompaniment to a grilled chicken breast or piece of poached fish. It gets a boost of complex, distinctive flavor from orange flower water, which is distilled from orange blossoms and a commonly used ingredient in Mediterranean dishes. The warm-spiced sugar sprinkle adds even more interest. A garnish of tiny basil or chervil leaves would also work well here. Blood oranges get their ruby hue from anthocyanins, the same compound makes some cabbage red and blueberries blue.
Ingredients
Blood orange
3 medium, peeled and sliced into thin rounds
Orange
3 medium, navel variety, peeled and sliced into thin rounds
Orange blossom water
¼ tsp
Confectioners' sugar
2 Tbsp
Ground cinnamon
¼ tsp
Black pepper
1 pinch(es)
Fresh mint leaves
24 leaf/leaves, torn if large
