Red Onion and Orange Salad
Cuisine: Spanish
Author: Kitchens
Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
In season, this salad may do well with blood oranges, but under normal circumstances, you may wish to use navel oranges.
  • 4 ripe medium oranges, peeled
  • 1 small red onion, sliced fine
  • 2 Tablespoons raspberry vinegar
  • 6 Tablespoons extra-virgin olive oil
  • salt and freshly ground pepper, to taste
  • 4 Tablespoons golden raisins, covered for 20 minutes in hot water, then drained
  • 20 black olives, pitted
  • 2 Tablespoons sunflower seeds
  • 2 Tablespoons almonds, blanched and chopped fine
  • sprigs of fresh mint, to garnish
  1. Remove the white pith from the oranges and cut the fruit crosswise into 1/4-inch thick slices.
  2. Arrange on a serving platter and scatter over the sliced red onion.
  3. In a small bowl, whisk together the vinegar, olive oil, salt, and pepper.
  4. Spoon this dressing over the onion and oranges.
  5. Sprinkle with the raisins, olives, sunflower seeds, and almonds.
  6. Garnish with mint springs and serve chilled.
You can skip the mint and substitute basil or watercress if you like a more aromatic salad.
Recipe by Recipes at