Citrus Salad

An easy way to dress up crunchy spring radishes? Layer them with an array of sliced citrus rounds for a salad that’s as stunning as it is delicious.

Prep time:
Serving size: 8
Calories per serving: 111

3 tablespoons olive oil
1 tablespoon orange juice
2 teaspoons honey
1 1/2 teaspoons champagne vinegar
1 teaspoon dijon mustard
6 to 7 oranges, preferably a mix of regular and blood oranges (or just regular oranges)
4 limes
12 radishes, sliced
handful fresh mint leaves

For the dressing: Add the oil, orange juice, honey, vinegar and mustard to a mason jar and shake to mix.

For the citrus salad: Carefully cut off the peel of the oranges and limes to remove the pith, then slice.

Layer the orange and lime slices on a plate and sprinkle over the radishes. Drizzle with some of the dressing and top with the mint leaves.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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