Savory Citrus Salad
This salad is so easy to make and tastes so extraordinarily good that you’ll want to make it frequently in the winter months as a brightly flavored alternative to green salad.
Makes
Serving size
Ingredients
20 ounces blood oranges, peeled and pith removed
2 tablespoons extra-virgin olive oil
¼ cup (40g) kalamata olives, pitted and halved
2 tablespoons fresh rosemary, roughly chopped
1 tablespoon white wine or champagne vinegar
2 tablespoons red onion, sliced
2 tablespoons pomegranate seeds
¼ teaspoon sea salt (optional)
Instructions
- Cut the oranges crosswise into rounds.
- Arrange orange slices on a serving platter.
- Heat the oil over medium-high heat in a small skillet for about 1 minute. Reduce heat to medium.
- Add olives and rosemary. Cook and stir until the rosemary sizzles slightly, but still green, about 2 minutes.
- Remove from heat and pour into a small bowl.
- Stir in the vinegar immediately. Add the onion slices.
- Pour dressing mixture over the oranges.
- Season with sea salt if desired.
- Garnish with pomegranate seeds and serve.
Cooking Tip
The visual appeal of this salad is important. Be sure to use a very sharp knife to cut the oranges into rounds, keeping them intact.
Recipe contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
