[DRAFT]
Recipe courtesy of Food Network Kitchen
Blood Orange-Mint Salad
Yield:
4 servings
Level:
Easy
Yield:
4 servings
Level:
Easy

Directions

Soak 1/4 cup thinly sliced red onion in cold water 15 minutes; drain. Peel 3 blood oranges with a paring knife; slice into rounds. Toss with the onion, 1/2 cup fresh mint and 1/4 cup olive oil; season with salt and pepper. Toss with 4 cups torn Little Gem lettuce; top with crumbled feta.

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