Best 12 Orange Mint Salad Recipes

SICILIAN FENNEL AND ORANGE SALAD WITH RED ONION AND MINT

Steps:

• Cut peel and pith from oranges. Cut between membranes to release segments.
• Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.

ORANGE, RADISH, AND MINT SALAD

Steps:

• Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
• In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.

BEET AND MANDARIN ORANGE SALAD WITH MINT

Steps:

• Drain 1 small can of mandarin oranges, reserving 2 tablespoons juice from can. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Add beets and oranges and toss to combine. Top with mint.

BEET SALAD WITH FETA, ORANGE AND MINT

Steps:

• Preheat the oven to 400°F.
• In a bowl, toss the beets with the olive oil and season them with salt and pepper. Put the beets on a roasting pan and cover them with foil. Roast in the preheated oven until tender, about 1 1/2 hours. (They are done when a sharp, thin-bladed knife can easily pierce through to their center.) Remove the pan from the oven, remove the beets from the pan and set them aside to cool.
• While the beets are roasting, make the vinaigrette: In a small bowl, whisk together the orange juice, balsamic vinegar and extra-virgin olive oil. Season to taste with salt and pepper. Set aside.
• When the beets are cool enough to handle, peel and cut them into 1/2-inch dice. Put them in a bowl with 1 cup of the orange segments, the mint and the shallots. Add the vinaigrette, season with salt and pepper and toss gently.
• Transfer the salad to a platter. Arrange the cheese and the remaining orange sections on top. Serve.

BEET-AND-BLOOD ORANGE SALAD WITH MINT

Steps:

• Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
• Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
• In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
• Note 1: The beets can be steamed one day in advance and refrigerated.
• Note 2: Sumac powder can be purchased at Middle Eastern markets or specialty-food stores.

ENDIVE AND FENNEL SALAD WITH MINT AND ORANGE-BLOSSOM DRESSING

Steps:

• Slice an inch off the stem of the endives and the outer leaves will fall away. Peel away the others until just the cores are left. Slice the cores into quarters. Rinse the leaves, then pat them dry and place in a large bowl.
• Cut the fennel bulbs in half and slice into semicircular slivers, right up to and including the fluffy green part. Add to the endives, along with the mint leaves.
• For the dressing, pound the garlic using a pestle and mortar until it starts to break down. Slowly add the olive oil and stir with the pestle, then add the lemon and lime juice. The ratio of lemon to oil is a personal preference, so experiment. Next, add the honey and orange-blossom water, and season. Toss into the salad just before serving.

ORANGE AND MINT SALAD

Steps:

• Grate the zest of one of the oranges, then juice the orange to make ¼ cup juice.
• Peel and section the other two oranges and set aside for garnish.
• In a salad bowl, rub garlic in salt and mustard. Add vinegar.
• Whisk in olive oil and pepper to taste.
• Remove garlic.
• In salad bowl, toss together mint leaves, lettuce and reserved oranges. Sprinkle with grated orange zest.

SALMON SALAD WITH FENNEL, ORANGE, AND MINT

Steps:

• Place sugar, vinegar, star anise, and 4 cups cold water in large deep skillet. Season with salt and pepper. Bring to boil over high heat, stirring until sugar dissolves. Add salmon fillet, skin side up, to skillet. Cover skillet and remove from heat. Let stand 10 minutes. Using slotted spoon, turn salmon over; cover and let stand until salmon is just opaque in center, 5 to 6 minutes longer. Remove salmon from liquid and cool. Coarsely flake salmon into medium bowl, removing bones and skin; set aside.
• Cut top and bottom 1/4 inch off each orange. Stand 1 orange on 1 flat end. Using small sharp knife, cut off peel and white pith. Working over large bowl, cut between membranes, releasing segments into bowl. Repeat with remaining orange. Add salmon, fennel, mint, and olive oil. Gently toss to combine. Season with salt and pepper.
• Star-shaped seedpods; sold in the spice section of some supermarkets and at specialty foods stores and Asian markets.

SALAD OF THE GREENS WITH FENNEL, MINT AND ORANGE

Steps:

• Prepare the vinaigrette, just before use. Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lime will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in lime juice from the micro-waved lime. Leaving the blender running, add 1 at a time through the feed opening: mint, mustard, garlic chives, honey, salt, and ground pepper, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream.
• Heat grill. Brush fennel and mushrooms with olive oil, and season with salt and pepper. Grill until they begin to soften, and then allow cooling.
• Bring a pot of water to boiling. Have a bowl of ice water standing by. Add salt and blanch green beans for 2 to 3 minutes, then stop the cooking by plunging into the ice water.
• Separate the lettuce into bite size pieces and add to a mixing bowl with oranges, cucumbers, and mint. Slice the fennel and mushrooms and add to the bowl. Add dressing and toss to coat.

BLOOD ORANGE-MINT SALAD

Steps:

• Soak 1/4 cup thinly sliced red onion in cold water 15 minutes; drain. Peel 3 blood oranges with a paring knife; slice into rounds. Toss with the onion, 1/2 cup fresh mint and 1/4 cup olive oil; season with salt and pepper. Toss with 4 cups torn Little Gem lettuce; top with crumbled feta.

BEET, BLOOD ORANGE AND MINT SALAD

Steps:

• roast beets until tender, remove oranges from peel and slice. Combine dressing together and toss and sprinkle goat cheese

ORANGE SALAD WITH DATES, MINT, AND CHILES

Steps:

• Remove peel and pith from oranges with a sharp knife. Slice into thin rounds; remove seeds. Arrange on a platter with dates and cheese. Drizzle with oil; season with salt and pepper. Sprinkle with mint and chile; serve.