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Add a photoServings: 4
Ingredients
- 6 lrg Oranges
- 1 Tbsp. Honey
- 1/2 tsp Cinnamon
- 1 lb Mixed salad greens, clean,dry,chill
- 1/2 c. Thinly sliced red onion
- 1 c. Thinly sliced radishes
- 3 Tbsp. Extra virgin extra virgin olive oil
- Â Â Salt, to taste
- Â Â Freshly grnd black pepper
- 1 c. Toasted walnut halves (or possibly minced toasted walnuts)
Directions
- DO STEP ONE AHEAD OF TIME, IT'S MOST OF THE WORK. STEP ONE:
- At least one hour ahead, peel and section the oranges, using a serrated knife. First cut off the polar ends of the peel, then slice the peel off the sides. With a gentle sawing motion, cut in one side of the membrane, and out the other, releasing each orange section into a bowl. Squeeze all excess juice from the remaining membrane into the bowl as well, and pick out the seeds if necessary. Throw away the membrane.
- Drizzle honey if you like, and sprinkle cinnamon over the orange slices.
- When you are finished drizzling and sprinkling, cover the bowl and let it stand at room temperature at least one hour.
- STEP TWO:Shortly before serving, toss the greens in a large bowl with the onion radishes and extra virgin olive oil. Season to taste with salt and fresh grnd black pepper.
- STEP THREE:Just before serving, add in the oranges with all their liquid, and toss well.
- STEP FOUR:Serve topped with walnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 4 servings | |
| Calories 783 | |
| Calories from Fat 606 | 77% |
| Total Fat 68.14g | 85% |
| Saturated Fat 9.04g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 996mg | 42% |
| Potassium 583mg | 17% |
| Total Carbs 41.18g | 11% |
| Dietary Fiber 6.7g | 22% |
| Sugars 32.8g | 22% |
| Protein 6.46g | 10% |
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