Why don’t we… brunch with mandarin orange salad

Inside: A tasty mandarin orange salad dressing that is perfect for brunch.

Brighten up the weekend by brunching with a mandarin orange salad. Entertaining in the winter (post-holiday) doesn’t have to be hard. With long dark evenings and cold mornings getting friends together for a bright winter brunch while the sun is nice and high sounds just about perfect. That is exactly what we are doing this weekend… because why not!?!

Although winter brunch options are plentiful, this mandarin orange salad is my new favorite go-to. It is bright, festive and so easy to make. Adding in blood oranges, pomegranates and basil make for an insane taste. All the ingredients are in season, right now! Which means you can call a couple friends this evening, run to the store in the morning, and be brunching by mid-day.

The mandarin orange salad can be laid out on a platter or stacked individually for party guests. It makes a gorgeous presentation on even the gloomiest of winter days. May I suggest this drink and this sweet go along with the salad. If you are wanting to include meat – miniature steak tacos are great fun for a casual winter brunch. Yum!

Mandarin Orange Salad Recipe

Print

Mandarin Orange Salad

To make the mandarin orange salad (enough to serve 8) you'll need;

Course Breakfast

Cuisine American

Keyword MANDARIN ORANGE SALAD

Prep Time 10 minutes

Total Time 10 minutes

Servings 8 servings

Calories 10 kcal

Ingredients

• 6 pcs mandarin oranges
• 2 pcs blood oranges
• 1 pc pomegranate
• 4 sprigs basil
• 1 pc lime

Instructions

1. Peel the oranges and cut each orange cross ways into about 1/4 inch slices. Using a serrated knife works best for this task and loses the least amount of juice while slicing. Arrange the slices stacked in a bowl.

2. Open the pomegranate in a bowl of water and remove all seeds (If you've never heard this trick for opening a pomegranate before - your world will be forever changed!) Remove all large pieces of flesh and strain the pomegranate seeds, reserving 1/4 cup of the water.

3. Wash basil and remove the leaves. Cut any larger basil leaves down to manageable pretty sizes.

4. In a small bowl whisk together 1/4 cup reserved pomegranate water, 1/2 cup champagne vinegar, and the juice from one lime.

5. Pour the dressing mixture over the oranges, add the basil leaves and allow the salad to chill in the fridge for about an hour. Serve the oranges stacked with pomegranate seeds sprinkled on top.

I use this mandarin orange salad dressing when making this yummy salad!

(Photography ©Pavel Gramatikov/Stocksy International).