Apple-Orange Salad
Ingredients
Instructions
- Cut the ends off the navel and blood oranges, then cut away the peel and white pith.
- Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl.
- Discard any seeds.
- Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice).
- Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat.
- Cook until syrupy, 8 to 10 minutes.
- Let cool completely; discard the ginger.
- Toss the syrup with the oranges and apples.
- Photograph by Anna Williams
Nutrition & Diet Analysis (per serving)
103
kcal
5% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).