Blood-Orange Salad
Updated Oct. 17, 2023
- Total Time
- About 10 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 12blood oranges, peel and pith removed
- Pinch red pepper flakes
- Salt
- ½cup fruity olive oil
Nutritional analysis per serving (6 servings)
282 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 25 grams sugars; 2 grams protein; 651 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Halve the oranges crosswise and break apart the sections into a bowl, trying not to press out too much juice. Cover and refrigerate for at least 1 hour.
- Step 2
Just before serving, toss the oranges with red pepper flakes and a pinch of salt, enough for both seasonings to be tasted. Divide among six plates and drizzle with olive oil.
Private Notes