California Raisin and Orange Salad Platter (Ensalada de Naranja Pasa)
By Chef Pilar Sanchez
Here's a platter full of good eating and healthy nutrition for the whole family.
- 1 cup California raisins
- 1 cup white wine vinegar
- 1 bay leaf
- 4 large fresh oranges, peeled and sliced
- Juice of 1 orange
- 3 tablespoons extra virgin olive oil
- 8 fresh mint leaves
- 1 tablespoon coarsely ground pepper
- 1 teaspoon sea salt
Combine raisins, vinegar and bay leaf in small saucepan; heat to boiling over high heat. Remove from heat and let stand until cooled completely. Drain and discard vinegar.
Arrange orange slices on serving platter and sprinkle raisins on top. Drizzle with orange juice and olive oil. Tear mint leaves into small pieces and sprinkle over all. Then, sprinkle with ground pepper and sea salt. Serve cold or at room temperature.
Nutrition Facts Per Serving
Calories 160 (30% from fat); Total Fat 6g (sat 1g, mono 4g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 2g; Carbohydrate 28g; (Dietary Fiber 4g; Sugars 24g; ); Iron 1mg; Sodium 290mg; Calcium 49mg; Potassium 350mg
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