Monday, April 1, 2013

Blood Orange Salad with Mint and Pistachios


Blood Orange Salad with Mint and Pistachios
Don’t you just love it when everything falls into place?  Was having the most difficult time trying to decide on a salad to make for guests and then I happened to receive a bag full of blood oranges…problem solved! 

These oranges are by far the most beautiful oranges I have ever seen.  They have beautiful color, so juicy, and taste so sweet.

Start off by removing the segments from the oranges. 

Cut the ends off of each orange.

Using a sharp knife cut the peeling off from the top to the bottom of each orange working all the way around the orange.

Remove the segments by cutting between the white membranes.  If you are making this salad for a crowd be sure to do this ahead of time.  Remove segments, cover, and refrigerate until you are ready to assemble the salad. Cut some oranges crosswise to garnish the salad.

Place greens, mint, blood orange segments, hearts of palm, red onion, feta, and pistachios in large mixing bowl. Lightly drizzle desired amount of dressing and toss.

Serve salad on platter and add additional orange segments, and pistachios. Delicious and refreshing!  

The mint really adds a fresh taste to this salad but remember a little goes a long way. I really like the taste so I used about 6 to 8 leaves.


Organic Spring Mix
Mint (torn)
Blood orange segments
Hearts of palm sliced
Red onion, finely sliced
Crumbled Feta
California Harvest, Orange~Muscat Champagne Vinegar (any champagne vinegar dressing would work)
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  1. so nice to meet you at potluck... happy cooking!

    1. Thanks Louise! It was great to see you again as well.