Ingredients
- 4 navel oranges
- 1/2 red onion, thinly sliced
- 8 radishes, halved and thinly sliced
- 1/4 cup fresh mint leaves, torn
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper
Directions
Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.
Recipe Analysis Note:
Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.
Photo: Orange, Radish, and Mint Salad Recipe
















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By Chef Varga
Manitoba
on January 03, 2013
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Super easy and delicious. The fresh mint really sets the flavors!
By 7326cclawson
ketchum, ID
on May 05, 2012
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This is great. I kept the ingredients separate until serving the salad. Very light and fresh.
By mrs_cook
Oklahoma Heartland
on August 31, 2011
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I love this combination! I just wish I hadn't halved the recipe (made it for 2 because I could eat heaps of it. Perfect complement to my panko oven-fried chicken. Yum, Ellie!
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