East West Salad

From Sunset Magazine, April 2004

Salad Ingredients:

6 oranges (about 2 1/2 lb. total)
4-6 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon sugar Spice blend (recipe follows)
1 mild red onion, peeled and sliced
1/2 cup finely slivered fresh mint leaves
2 tablespoons chopped cilantro
1/2 cup black olives such as Nicoise or kalamata
Fresh mint leaves and fresh cilantro leaves, rinsed

Spice Blend: (If using whole spices, whirl mixture in a grinder or small food processor to a powder. Otherwise mix by hand)

3/4 teaspoon cumin seeds or ground cumin
1/2 teaspoon paprika or mild ground dried chili
1/2 teaspoon black peppercorns or 1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon chopped fresh thyme
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon.


With a small, sharp knife, cut and peel white membrane from oranges. Slice the oranges crosswise 1/8 to 1/4 inch thick and discard seeds.

In a small bowl, mix 4 tablespoons vinegar with olive oil and sugar. Stir in the spice blend.

In a wide, shallow bowl, gently mix orange slices, onions, slivered mint, and chopped cilantro. Pour in dressing and mix gently. Taste and add salt and more vinegar if de­sired.

Scatter olives, mint leaves and cilantro leaves over the top. Spoon salad and dressing onto plates.

Makes approximately twelve, 1/2 cup servings.

Phe per recipe: 270 mg
Phe per 1/2 cup serving: 20 mg


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