Photo of Double orange-mint  salad by WW

Double orange-mint salad

Total Time
15 min
15 min
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.


Blood orange(s)

3 medium, peeled and sliced into thin rounds


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 item(s), torn if large


  1. 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.
  2. 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.
  3. Serving size: 1 sliced orange