Citrus Salad With Mint And Red Onions

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* Exported from MasterCook *

 

Citrus Salad With Mint And Red Onions

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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3 large seedless oranges

2 blood oranges

1 ruby grapefruit or other pink grapefruit

1/4 small red onion -- very thinly sliced

3 tablespoons fresh orange juice

1 tablespoon red wine vinegar

3 tablespoons extra-virgin olive oil

salt -- to taste

freshly ground pepper -- to taste

2 tablespoons coarsely chopped fresh mint

6 kumquats -- thinly sliced and seeds discarded

seeds from 1/4 pomegranate

 

Holding 1 orange over a small bowl, finely grate enough zest to measure 1

tsp; set aside.

 

Using a sharp knife, cut a thick slice off the tops and bottoms of the

oranges, blood oranges and grapefruit to expose the flesh. Working with 1

fruit at a time, place it upright on a cutting board and cut off the peel

and white membrane in wide strips. Cut the oranges and grapefruit

crosswise into slices 1/4 inch thick. Cut the grapefruit slices into

quarters. Using the tip of the knife, remove any seeds and discard.

Arrange the orange and grapefruit slices on a serving platter, overlapping

the various colors. Separate the onion slices and scatter over the top.

 

Add the orange juice, vinegar and olive oil to the bowl containing the

orange zest. Season with salt and pepper and whisk to form a vinaigrette.

Drizzle the vinaigrette evenly over the citrus and onion. Sprinkle with

the mint, kumquat slices and pomegranate seeds. Serve immediately.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Seasonal Celebration Series,Winter,

byJoanne Weir (Time-Life Books, 1997). "

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Per Serving (excluding unknown items): 78 Calories; 7g Fat (75.5% calories

from fat); trace Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : Citrus fruits are at their best during the winter months

when they grow in profusion in tropical and temperate

climates. Use any sweet citrus fruits for this recipe,

such as oranges, blood oranges, tangerines, tangelos,

mandarin oranges, grapefruits, pomelos and even kumquats.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0