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Blood Orange and Minneola Salad Recipe

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This recipe for Blood Orange and Minneola Salad, by , is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorthy Steinbrueck
Added: Wednesday, October 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (5 oz.) package mixed baby greens
1 med. jicama
1/4 c. thinly sliced red onion
2 blood oranges, peeled and sliced
2 minneolas, peeled and sliced
1 to 2 tbsp. pine nuts, toasted
1/3 c. salad oil
1/2 tsp. finely shredded lime peel
3 tbsp. lime juice
1 tbsp. honey
1 tsp. finely chopped jalapeņo pepper (optional)
1/2 tsp. Dijon-style mustard
2 dashes ground cinnamon

Directions:
Directions:
Peel the jicama and cut into bite-size strips. Quarter the onion slices. Place greens on a large platter or divide among six salad plates. In a medium size bowl, combine jicama strips and onion. Toss with enough dressing to coat. Spoon on top of greens. Arrange oranges and minneola slices onto salad. Sprinkle with pine nuts. Serve with remaining dressing.

Honey Lime Dressing: in a screw-top jar, combine oil, lime peel, lime juice, honey, pepper, mustard, and cinnamon. Cover and shake well.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Could substitute with navel oranges and tangelos or clementines

 

 

 

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