Directions:
- With a small, sharp knife, cut peel and white membrane from oranges. Slice the oranges crosswise 1/8 to 1/4 inch thick and discard seeds.
- In a small bowl, mix 4 tablespoons vinegar with olive oil and sugar. Stir in the spice blend.
- In a wide, shallow bowl, gently mix orange slices, onions, slivered mint, and chopped cilantro. Pour in dressing and mix gently. Taste and add salt and more vinegar if desired.
- Scatter olives, mint leaves, and cilantro leaves over the top. Spoon salad and dressing onto plates.
- Spice blend: Combine 3/4 teaspoon cumin seeds or ground cumin, 1/2 teaspoon paprika or mild ground dried chili, 1/2 teaspoon black peppercorns or 1/4 teaspoon ground black pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon chopped fresh thyme leaves, 1/4 teaspoon curry powder, and 1/8 teaspoon ground cinnamon; if using whole spices, whirl mixture in a grinder or small food processor to a powder.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2151.37 Kcal (9007 kJ) | ||
| Calories from fat | 516.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.38g | 88% | |
|---|---|---|---|
| Cholesterol | 189.28mg | 63% | |
| Sodium | 4371.62mg | 182% | |
| Potassium | 2337.96mg | 50% | |
| Total Carbs | 284.01g | 95% | |
| Sugars | 178.33g | 713% | |
| Dietary Fiber | 41.87g | 167% | |
| Protein | 127.41g | 255% | |
| Vitamin C | 613.8mg | 1023% | |
| Calcium | 498.3mg | 50% | |
| Amount Per 100 g | |||
| Calories | 140.75 Kcal (589 kJ) | ||
| Calories from fat | 33.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 88% | |
|---|---|---|---|
| Cholesterol | 12.38mg | 63% | |
| Sodium | 286mg | 182% | |
| Potassium | 152.95mg | 50% | |
| Total Carbs | 18.58g | 95% | |
| Sugars | 11.67g | 713% | |
| Dietary Fiber | 2.74g | 167% | |
| Protein | 8.34g | 255% | |
| Vitamin C | 40.2mg | 1023% | |
| Calcium | 32.6mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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