Hello, lovely readers! I have a few quick updates about the blog before I get on to the food! First, I’m working on updating my pages to make them a little more viewer-friendly (super exciting changes like altering fonts and adding pictures on my recipes page – I’m quite the techie.)
I’m adding more pages – my Tips & How-Tos page is brand new. I’ve only done a few posts like that recently, and I plan to do a lot more! Flora Foodie will always be food-centric, but I have lots of tips to share and don’t have any good reason for not having done more yet.
A couple exciting additions to look forward to: I’m trying to work on a logo, and I’m putting together a rather monstrous “recommended reading” page for y’all! So take a look as I’m making changes and please give me your feedback! Let me know what new changes you like, and what else you want to see as I continue to improve Flora Foodie!
Okay. Food.
Today’s recipe is a piece of cake. Oranges and red onions pair together so nicely, you don’t need much else to make a delectable salad!
Now this salad is not exactly for a romantic date-night or lunch at the office. It’s more of a single-lady-eating-dinner-with-her-cat-and-not-leaving-the-apartment kind of a meal. At least that’s what I did last night. 🙂
serves 1
2 1/4-inch thick slices red onion
2 small navel oranges, peeled and sliced
1 T chopped chives
2 t orange juice
2 t champagne vinegar
2 t agave nectar
nice pinch each of salt & freshly ground black pepper
Slice your red onions and then take a teeny nibble of one. You want to test just how strong this sucker is before you dive into a salad that’s half raw onion. If it’s too strong to eat raw, then soak your onions in ice cold water for about 10 minutes. I think it works best if you separate the onion rings before doing that. Taste them after 10 minutes and soak a little longer if they’re still too strong.
Combine orange juice, vinegar, and nectar in a small bowl. Arrange your onion and orange on a plate, pour dressing on top, sprinkle with chives, salt, and pepper. There’s your salad!
To be completely honest with you, I made the salad like this because it’s prettiest this way. To make it a little easier to eat, I usually segment the oranges (when you take off the rind and then cut out the individual segments away from the white pith inside) and slice the onions into half circles instead of those big ones. That way, you can segment the orange over a bowl and you’ll get a lot of extra juice in the bowl. Use that to start your dressing!
Nutrition Facts per serving: Calories: 145; Calories from Fat: 2; Total Fat: 0.3g; Sodium: 1mg; Total Carbohydrates: 36.1g; Dietary Fiber: 4.9g; Sugars: 29.6g; Protein: 2.2g
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