Prep 10 mins
Cook 0 mins
This salad is posted per a request.
- 2 medium red capsicums
- 2 medium oranges, peeled and segmented
- 2 green onions, chopped
- 1⁄4 cup oil
- 1 tablespoon white vinegar
- 1 garlic clove, crushed
- 1 tablespoon fresh lemon balm, chopped
- Combine capsicum peppers, orange segments, and green onions in a large bowl.
- Pour over the dressing, cover, and refrigerate for several hours before serving.
- DRESSING: Combine all ingredients in a jar, shake well.
This was a very beautiful salad. It is very easy to prepare, yet would look lovely as the first course for an elegant dinner party. I did need to add a little salt and pepper to the dressing, as well as several pinches of sugar - it didn't quite have enough flavor. I was surprised that the lemon balm didn't really give the dressing as much flavor as I expected. Nevertheless, this was still a tasty, lovely salad and one I will make again.
Perfect for summer! Lemon balm grows native here and I never know what to do with it besides make tea. Next time I make it (there WILL be a next time!) I will mince the lemon balm more finely and add more, as the flavor seemed to be over powered a bit. This is a recipe I will share for how pretty it was and delicious (I was told so!). *Does not work well as left overs* :)
A different type of salad, that is so easy to make.
I had different coloured capsicum that I used and this made for one very pretty salad.
Great flavours and just a hint of sweetness from the oranges.
A great way to use capsicum in a salad. Thanks Jan.