Orange Salad Recipe
Orange Salad Recipe photo by Taste of Home
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You don't need salt to bring out the fantastic flavor of this zesty salad from our Test Kitchen. A dash of spices and minced cilantro add to its somewhat exotic appeal. TIP: To easily peel the oranges, cut off both ends and stand the orange upright on a cutting board. Cut downward in vertical strips following the curve of the orange to remove the peel.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 3/4 teaspoon sugar
  • 1/8 to 1/4 teaspoon ground cumin
  • Dash each paprika, curry powder, ground cinnamon and pepper
  • 2 small navel oranges, peeled and sliced
  • 2 slices red onion, quartered
  • 1 tablespoon minced fresh cilantro

Nutritional Facts

1 cup: 117 calories, 7g fat (1g saturated fat), 0 cholesterol, 1mg sodium, 14g carbohydrate (11g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1 fat.


  1. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, cumin, paprika, curry, cinnamon and pepper; shake well. Place oranges and onion in a shallow bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cilantro. Serve with a slotted spoon. Yield: 2 servings.
Originally published as Orange 'n' Red Onion Salad in Cooking for 2 Winter 2008, p35

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