Mixed citrus salad with feta and mint from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • wester on August 11, 2011

    Quite simple, very good. Complex flavor, visually stunning. I made it with blood oranges and tangerines. I think it would be even better with some grapefruit as well. Lemon juice worked well, but I think red wine vinegar would enhance the savoriness even more. I'm not sure it really needs the mustard. I forgot the feta, so I used black olives instead. This also works very well, both flavor-wise and visually.

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