{"id":18314,"date":"2016-02-24T05:00:26","date_gmt":"2016-02-24T12:00:26","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=18314"},"modified":"2021-06-27T14:31:28","modified_gmt":"2021-06-27T21:31:28","slug":"blood-orange-and-mango-salad","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=18314","title":{"rendered":"Blood Orange and Mango Salad"},"content":{"rendered":"

There’s nothing prettier than an orange salad made with a blood orange. <\/strong><\/span><\/p>\n

Can’t say I’ve ever been a big OJ fan. (I love the orange but just not in juice form.) I use to drink OJ when I bought it for the kids when they were little but I would have much rather had a glass of grapefruit juice. Have you ever had a grapefruit mimosa instead of one made with OJ. Once you have, you will never go back.<\/p>\n

Did you ever get oranges in your Christmas stocking. I remember getting them, don’t know how often, or why I remember that but maybe that was a way of filling up the stocking; who knows.<\/p>\n

Some of the most delicious oranges I have tasted were in Madrid. I’m not sure what they were called but they were candied. I attempted to make these after returning from that trip and the first time they turned out great (Second time I think I burned them.). These Candied Orange Quarters<\/a> were the best thing I ever tasted. Ya know those little sugared orange slices you get in a bag for $1, well those are my husband’s favorite candy, but the candied ones were 1,000 times better than those and he loved them.<\/p>\n

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This is such a simple salad I’m almost embarrassed to tell you about it. One day I was thinking of how good oranges are this time of the year and had an idea for doing a fruit salad that would be all orange in color. I guess that could have been cantaloupe, oranges, mango, maybe some really dark pineapple. Well, once I came across the blood oranges I had a lightening bolt of an idea and that was to mix the BLOOD orange with the oranges to make a beautiful and tasty salad. I love the contrast of color in this salad.<\/p>\n

Blood oranges are grown world-wide but mostly in Spain and Italy. I’m not sure where mine came from but I love finding them in the orange sections different times of the year and I may buy some and try the candied ones; now wouldn’t those be beautiful.<\/p>\n

BLAST FROM THE PAST:<\/span> <\/strong>Before the warm weather arrives, you still have time to try this Very Good Cassoulet<\/a> recipe. Lots of ingredients and steps but well worth every one of them.<\/p>\n

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Naval orange on left, blood orange on right. The blood orange usually will have some dark red on the outside.<\/p>\n

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Oranges are easy to peel; cut off the top and bottom and then using a sharp knife cut down the sides trying to take all the peel and pith.<\/p>\n

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I only used one of each orange and there was probably enough for four people.<\/p>\n

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Arrange the oranges on a plate, then add the mango, jalape\u00f1o and mint leaves.<\/p>\n

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Whisk all the dressing ingredients together and set aside.<\/p>\n

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Drizzle the salad with some of the dressing.<\/p>\n

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Blood Orange and Mango Salad<\/div>\t
2016-02-10 01:01:12<\/div>\t\t
Blood orange makes a beautiful salad and add in some mango and avocado and you will be pleased with the results.<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 1-2 blood oranges, rind removed and cut in slices<\/li>\t\t\t\t
  2. 1-2 navel oranges, rind removed and cut in slices<\/li>\t\t\t\t
  3. 1 avocado, peeled and cubed<\/li>\t\t\t\t
  4. 1 ripe mango, peeled and sliced thin or cubed<\/li>\t\t\t\t
  5. 1 jalapenlo, sliced very thin<\/li>\t\t\t\t
  6. 1\/4 c. small mint leaves<\/li>\t\t\t\t
  7. 1 Tbsp. honey<\/li>\t\t\t\t
  8. 1 Tbsp. rice vinegar<\/li>\t\t\t\t
  9. 1\/4 tsp. cinnamon<\/li>\t\t\t\t
  10. dash of cayenne pepper, optional<\/li>\t\t\t\t
  11. 1 Tbsp olive oil (I had some chipotle oil)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Whisk the honey, vinegar, oil, cayenne (optional), and cinnamon together and set aside until ready to dress the salad.<\/li>\t\t\t\t
    2. Remove the peel from the oranges and slice into 1\/4\" slices. Arrange on platter.<\/li>\t\t\t\t
    3. Peel the mango and slice or cube and add that to the platter of oranges. Sprinkle with some mint leaves and the sliced jalape\u00f1o. Drizzle with the dressing.<\/li>\t\t\t\t
    4. Serve and enjoy.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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