Recipe information
Yield
4 Servings
Ingredients
5
blood oranges or navel oranges
2
green onions, chopped
3
tablespoons chopped fresh parsley
1
/2 teaspoon dried crushed red pepper
1
1/2 tablespoons extra-virgin olive oil
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Preparation
Step 1
Using small sharp knife, cut off peel, and white pith from oranges. Cut oranges into 1/4-inch pieces. Transfer to large bowl. Add green onions, parsley, and crushed red pepper; toss to combine. Season salad to taste with salt and pepper. Drizzle with oil and serve.