This recipe was shared by new member, Karen P. This is a refreshing and bright salad, something we in the northern climate crave at this time of year. It is made with seasonal Cara-Cara oranges which are available starting in December but are only at their best through the beginning of February.
2 Cara-Cara oranges, peeled and sectioned
4 radishes, peeled and thinly sliced
Red onion, thinly sliced, to taste
¼ cup torn or roughly chopped fresh mint leaves
1 Tablespoon olive oil
Salt and pepper, to taste
Toss and chill for several hours – it’s better if made earlier.
Karen says, “Yum”.