Blood Orange Salad

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I love composed salads. Think of the plate as a palate and arrange colors, textures and flavors to your liking.

Blood Orange Salad with Olives, onions, feta and mint

Serves 4

  • 2 blood oranges
  • 2 Louisiana Sweets or navel oranges
  • About 1/4 small red onion
  • 4 teaspoons red wine vinegar
  • 2 tablespoons best quality olive oil
  • 8 to 10 green olives, pitted and torn into quarters, optional
  • 1 tablespoon crumbled feta per plate
  • 2 tablespoons fresh mint chopped finely and distributed equally on each plate


  1. Cut the peel and pith from the oranges making sure to remove all of the outer membrane without losing too much of the flesh. Cut the oranges into 1/8-inch slices. Slice the red onion thinly enough that you can see through the slices
  2. Arrange the citrus in overlapping slices on each of four plates. Disperse the sliced onion on top. Sprinkle with the vinegar, 1 teaspoon per plate. Drizzle the olive oil over each plate, about 1/2 tablespoon per plate. Divide the olives among the plates. Sprinkle feta and mint over the oranges. Season each salad with salt. Admire all the colors, then serve!



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