You are here

Orange & Olive Patio Salad

Healthycooking's picture
Ingredients
  Water 1⁄2 Cup (8 tbs)
  Arrowroot 1 Teaspoon
  Honey 4 Teaspoon
  Finely chopped fresh mint 2 Tablespoon
  Mild red onion 1 Small, thinly sliced crosswise
  Wine vinegar 1⁄4 Cup (4 tbs), rinsed and crisped
  Lightly packed watercress sprigs 6 Cup (96 tbs), rinsed and crisped
  Oranges 2 Medium, peeled and thinly sliced crosswise
  Ripe pitted olives/Nicoise olives 1⁄4 Cup (4 tbs) (Small Size)
  Lime juice 1⁄4 Cup (4 tbs)
  Basil 1⁄8 Cup (2 tbs)
  Mint leaves 1⁄8 Cup (2 tbs), mixed with basil
  Salt To Taste
  Pepper To Taste
Directions

In a small pan, combine water, arrowroot, honey, and chopped mint.
Bring to a boil over high heat, stirring constantly.
Remove from heat and let stand until cold (about 1 hour).
Meanwhile, in a large salad bowl, combine onion and vinegar.
Let stand for at least 15 minutes or up to 3 hours.
Drain, discarding vinegar; separate onion slices into rings.
In same salad bowl, combine onion rings, lettuce, radicchio, and watercress; mix lightly.
Top with orange slices and olives.
Stir lime juice into honey-mint mixture, then pour through a fine wire strainer onto salad; discard residue.
Garnish with basil and mint leaves, if desired; season to taste with salt and pepper.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Orange
Interest: 
Healthy

Rate It

Your rating: None
4.14643
Average: 4.1 (14 votes)