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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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You don't need salt to bring out the fantastic flavor of this zesty salad from our Test Kitchen. A dash of spices and minced cilantro add to its somewhat exotic appeal. TIP: To easily peel the oranges, cut off both ends and stand the orange upright on a cutting board. Cut downward in vertical strips following the curve of the orange to remove the peel. Ingredients:
1 tablespoon olive oil |
2 teaspoons white wine vinegar |
3/4 teaspoon sugar |
1/8 to 1/4 teaspoon ground cumin |
dash each paprika, curry powder, ground cinnamon and pepper |
2 small navel oranges, peeled and sliced |
2 slices red onion, quartered |
1 tablespoon minced fresh cilantro |
Directions:
1. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, cumin, paprika, curry, cinnamon and pepper; shake well. Place oranges and onion in a shallow bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cilantro. Serve with a slotted spoon. Yield: 2 servings.
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