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Orange And Olive Platter

chef.tim.lee's picture
Ingredients
  Oranges 3
  Ripe olives 12 , pitted
  Iceberg lettuce head 1 , shredded
For dressing:
  Onion 1 , finely minced
  Chopped parsley 1 Tablespoon
  Corn oil/Vegetable oil 3 Tablespoon
  White wine vinegar 1 Tablespoon
  Dry mustard 1⁄4 Teaspoon
  Sugar 1 Pinch
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) With the help of a sharp knife, cut in a spiral motion to remove the rind and pith for the oranges. Cut the flesh across into neat slices.
2) On a shallow serving plate, arrange the lettuce neatly and then carefully arrange the orange slices in 2 neatly overlapping lines down the lettuce-€™s center.
3) Down the center of each line of orange slices, place the olives. Loosely cover the salad and place it in the fridge till required.
4) Make the dressing right before serving. Into a screw-top jar, put the dressing ingredients with seasoning to taste. Shake well till thoroughly blended.
5) Around the chilled salad, pour the dressing and, if preferred, garnish with alfalfa sprouts.

SERVING
6) Serve the salad right away, while it is still fresh and chilled. Makes a good and delectable appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Orange
Preparation Time: 
10 Minutes
Servings: 
4

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