Blood Orange-Mint Salad
Recipe courtesy of
Food Network Kitchen
From:
Food Network Magazine
- 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.
Recipe courtesy of Food Network Magazine
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