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    You are at:Home»Dairy-Free Recipes»Greek Orange Salad with Fresh Mint (Quick, Easy, Flavorful!)

    Greek Orange Salad with Fresh Mint (Quick, Easy, Flavorful!)

    6
    By Alisa Fleming on April 2, 2015 Dairy-Free Recipes, Salad

    Mediterranean cuisine is about far more than pasta and feta cheese. This simple orange salad lets fruit take center stage, but compliments it with fresh mint, sweet onion, olives, and a light and tangy vinaigrette. And unlike many other Greek salads, the pure ingredients make it perfect for serving to almost any family member or guest – dietary restrictions or not.

    Greek Orange Salad with Fresh Mint (Quick, Easy & Flavorful) - Naturally dairy-free, gluten-free, top allergen-free, vegan, and paleo!

    This Greek orange salad photo and the recipe were shared with us by The National Onion Association.

    This fresh Greek orange salad initially caught my eye as the perfect side for Easter – it’s impressively vibrant yet comes together in just 15 minutes – from start to finish – allowing you more time to fuss over the festive main dishes. Plus, the recipe shouts spring by pairing cool weather citrus and onions with fresh herbs and a lively, sweet vinaigrette. Honestly, I could, and just might, enjoy this orange salad year round!

    Orange, Mint and Onion Salad

    Special Diet Notes: Greek Orange Salad

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally vegan / plant-based, vegetarian, optionally paleo, and generally food allergy-friendly.

    Greek Orange Salad with Fresh Mint
     
    Print
    Prep time
    15 mins
    Total time
    15 mins
     
    Author: National Onion Association
    Serves: 6 servings
    Ingredients
    Orange Salad:
    • 3 navel oranges
    • ½ sweet yellow onion, peeled and thinly sliced
    • ¼ cup fresh mint leaves, torn
    • ¼ cup black olives, oil cured, pitted and halved
    Sweet & Tangy Vinaigrette:
    • ⅓ cup apple cider vinegar
    • 2 tablespoons honey or agave nectar (for vegan)
    • 2 teaspoons Dijon mustard
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt
    • ¼ cup non-GMO canola oil, grapeseed oil, or olive oil (for paleo)
    Instructions
    1. For the salad, cut the top and bottom off each orange so it sits flat on cutting surface. Remove the peel and pith (white part) by taking sharp knife and running it down sides of orange from top to bottom, following the shape of each orange. Slice the oranges into rounds.
    2. Arrange the orange slices, overlapping each other slightly, on a large platter. Scatter the onion, mint and olives over the oranges.
    3. For the vinaigrette, whisk the vinegar, honey, mustard, cinnamon and salt together in a medium bowl. Very slowly add the oil while whisking constantly, until well combined and emulsified
    4. Drizzle the vinaigrette over the salad and serve immediately.
    Notes
    Note: The Greek orange salad is best eaten fresh, but any leftover dressing can be stored, tightly covered, in refrigerator for up to 5 days.
    3.2.2925
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    6 Comments

    1. Pingback: Chef's Cactus Salad Recipe from True Seasons Organic Kitchen

    2. bristol plasterer on June 22, 2015 6:04 am

      This sounds really delicious and something new to try. Thank you for sharing this.

      Simon

      Reply
    3. Arman @ thebigmansworld on April 18, 2015 6:24 pm

      Sweet and salty = my kind of salad. Love the use of Dijon- It gets shunned here!

      Reply
      • Alisa Fleming on April 19, 2015 10:17 am

        Really? I LOVE mustard in all forms 🙂

        Reply
    4. Laura @MotherWouldKnow on April 18, 2015 9:28 am

      Alisa, How funny that the orange and onion combination finds its way into so many cuisines. I make an orange-onion salad that is Mexican in origin. This one is intriguing because of the mix of savory (feta, olives and onions) and herbs and spices I think of as sweet (mint and cinnamon.) Looking forward to trying it.

      Reply
    5. Pingback: Vegetarian, Gluten-Free Roundup: The Lighter Side

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