Walnut Orange Salad
Yield
1 servingsPrep
20 minCook
0 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
oranges
|
*
|
| 1 | teaspoon |
honey
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | pound |
mixed salad greens
fresh |
|
| ½ | cup |
purple onion
thinly sliced |
* |
| 1 | cup |
radishes
thinly sliced |
|
| 1 | cup |
walnuts
toasted, chopped |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
oranges
|
*
|
| 5 | ml |
honey
|
|
| 2.5 | ml |
cinnamon
|
|
| 453.6 | g |
mixed salad greens
fresh |
|
| 118 | ml |
purple onion
thinly sliced |
* |
| 237 | ml |
radishes
thinly sliced |
|
| 237 | ml |
walnuts
toasted, chopped |
|
| 45 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
At least 1½ hours before serving, peel and section the oranges.
With a serrated knife or citrus knife, remove the membrane lining from each orange segment.
Place oranges in a bowl and squeeze all excess juice from the remaining lining over the oranges.
Discard any membrane and pick out seeds, if necessary.
Drizzle honey and sprinkle cinnamon over oranges, cover and let stand at room temperature for at least 1 hour.
Clean greens and pat dry.
Break into bite size pieces and toss well with onions, radishes and nuts in a large bowl.
Drizzle olive oil over salad and toss to distribute.
Season to taste with salt and freshly ground pepper.
Just before serving, add the oranges and all their liquid.
Mix well.
