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8 servings, 1 cup (250 mL) each
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Prepare as directed, using blood oranges or grapefruit in place of some of the tangerines and/or regular oranges.
Cut a 1/2-inch-thick slice off both the top and bottom ends of the fruit. Cut the peel and white pith away from the fruit, using a downward cutting motion following the shape of the fruit. Place the peeled fruit piece on its side, then cut down along the membrane on both sides of each section to remove the fruit. For easy cleanup, do this over a bowl.
This zesty salad is an excellent source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.