Blood Orange Citrus Salad

As I mentioned  in my Powder Pursuit post on Monday,  while up at Lutsen last weekend we all took turns cooking meals for each other. Ken and I had Saturday morning breakfast, so we served up quiche,  diced potatoes, and a blood orange citrus salad. We had planned to serve berries, but I came across a beckoning blood orange display in the produce section and on a whim decided to change courses. I settled on a salad that combined both blood oranges and navel oranges and a sprinkle of mint and sugar. With oranges being at their peak this time of year, the fruit was really juicy and the flavor sweet so it made for a delicious end result!

Ingredients:

• 4 blood oranges
• 3 navel oranges
• 1 tsp finely chopped mint leaves
• 1/2 tsp of granulated sugar to taste (This will vary depending on the sweetness of the fruit.)

How To:

1. Cut blood oranges and navel oranges “grapefruit style.” This simply means that you cut the oranges in half, and then make the necessary cuts to be able to easily scoop the orange right out of the rind. Once you’ve sliced the first orange in half laterally, use your knife to cut along the entire inside edge of the white rind. Then make inward cuts along each of the segment membranes and using a spoon, scoop the juicy orange out of the rind into a medium sized bowl. Do the same for the other half of the orange and the rest of your oranges.

2. Finely chop mint.

3. Sprinkle oranges with mint and sugar to taste, give it a good stir and serve!