Orange salad with cinnamon, mint, and orange flower water
1
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
Here’s a Sicilian orange salad that is classically served in winter, when oranges are at their best. It’s especially beautiful by incorporating a few blood oranges, but if you can’t find them, regular oranges are still delicious. And if you've never used it before, orange flower water is distilled from orange blossoms. It’s commonly used in Mediterranean countries and can be found in some gourmet supermarkets, or do a web search and order it online. Trust us, the flavor it adds is well worth it!
Ingredients
Blood orange
6 medium, peeled, sliced into thin rounds
Orange
6 medium, navel variety, peeled, sliced into thin rounds
Orange blossom water
½ tsp, *
Powdered sugar (confectioner's)
¼ cup(s)
Ground cinnamon
½ tsp
Spearmint
¼ cup(s), leaves, fresh, left whole
Instructions
1
Choose a large, flat platter and arrange oranges on it in a circle, alternating rows of red and orange; sprinkle with orange flower water. Cover with plastic wrap; refrigerate until ready to serve.
2
When ready to serve, in a small bowl, combine sugar with cinnamon; place in a fine sieve. Tap sugar mixture through sieve all over oranges; scatter on mint. Serve cold.
3
Serving size: 1/12th of dish
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