Recipe from the Essential Canadian Christmas Cookbook'
by Lovoni Walker
I made this salad for our family Christmas dinner this weekend. It's nice to enjoy the freshness of mint and oranges when eating a heavy meal like roast beef and potatoes. The only thing I would change about this salad is that I would omit the olives the next time. I love olives, but I don't think they were necessary. Otherwise this salad was delicious! There wasn't even any leftovers.
What you'll need
6 medium Oranges (I used 8)
1/4 cup Green onions, thinly sliced
1/4 cup Black olives, pitted and sliced (optional)
3 tbsp Fresh mint, coarsely chopped
Pine Nut Vinaigrette
3 tbsp Pine nuts, toasted and finely chopped
2 tbsp Olive oil
1 tbsp Red wine vinegar
1 tbsp Liquid honey
Pinch of Salt
How to
1. Cut ends from each orange. Place one orange, one cut end down, on cutting board. Using a small sharp knife, cut down and around the orange to remove rind and as much of the white pith as possible. Cut orange into 1 inch pieces and place in medium serving bowl.
2. Add the onions, olives and mint to the bowl.
3. To make the dressing, shake all the ingredients together in a small jar until well combined. Drizzle over salad and gently toss. Serves 8.
1 comment:
I'm hungry:)
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