Sicilian Sunshine Orange Salad A Taste of Italy
Brighten your day with this Sicilian Orange Salad Fresh oranges fennel and olives create a zesty unforgettable lunch Get the easy recipe now
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Ingredients
- 4 large blood oranges (or regular oranges if blood oranges aren’t available) – approximately 700g (25 oz) total
- 1 medium fennel bulb, thinly sliced – approximately 200g (7 oz)
- 1/2 cup (75g) pitted Kalamata olives, halved
- 1/4 cup (15g) fresh mint leaves, roughly chopped
- Optional: 1/4 cup (25g) red onion, thinly sliced (soaked in cold water for 10 minutes to mellow the flavor)
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) red wine vinegar
- 1 tablespoon (15ml) fresh orange juice (from one of the oranges)
- 1 teaspoon (5g) honey or maple syrup (or a pinch of sugar)
- 1/4 teaspoon (1g) salt, or to taste
- 1/4 teaspoon (0.5g) freshly ground black pepper, or to taste
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