Daily Recipe: Citrus Salad with Feta and Mint
There are many reasons we’re lucky to live in Texas. Add fresh oranges to that ever growing list and we’ve got another reason to celebrate living here.
While the rest of the country is preparing for winter, we get to plan meals around fresh fruit. Yes please. We just received a shipment of oranges at in.gredients. Delicious and versatile, they’re amazing on their own or can be used to add color and flavor to any dish.
We’re sticking with a simple salad for the daily recipe. A dish that will highlight the perfection that’s a fresh, local orange.
All this week we will be doing Fall seasonal dishes to celebrate our upcoming open house and costume party. We’ll see you there! Happy eating.
Citrus Salad with Feta and Mint
Adapted from Smitten Kitchen (serves 4)
About 1/4 pound of mixed salad greens ($3.76 for 1/4 pound)
3 fresh oranges ($1.75 a lbs, approximately $3.00 for 3 oranges)
1 tbsp lemon juice ($.50 for one lemon)
1 tbsp apple cider vinegar ($.14 for 1 tbsp)
1 tbsp olive oil ($.20 for 1 tbsp)
3-4 tbsp feta cheese, chopped or crumbled ($3.34 for 3-4 tbsp)
2 tablespoons pumpkin seeds ($.28 for 2 tablespoons)
1 tablespoon fresh mint, chopped ($3.00 a bunch, approximately $.60 for recipe)
Salt and pepper to taste
Approximate total for in.gredients: $11.82
Approximate total per person: $2.95
Peel and chop the oranges. Smitten Kitchen recommends beveling the stem end, cutting enough off so you reveal the pith-free flesh of the fruit. Repeat on the other end and cut the peel and pith off in large vertical pieces. This will insure you remove all of the white parts of the fruit.
cut the orange into 1/4-inch thick wheels, removing the seeds and white stem as you cut. Toss the orange slices in a bowl with the mixed greens.
Whisk together lemon juice, vinegar and olive oil. Season with salt and pepper. Sprinkle pumpkin seeds over salad and top with mint, feta and dressing.
Serve immediately and enjoy the fact that we live in a place where October means fresh oranges.