Orange & Olive Patio Salad
|Water||1⁄2 Cup (8 tbs)|
|Finely chopped fresh mint||2 Tablespoon|
|Mild red onion||1 Small, thinly sliced crosswise|
|Wine vinegar||1⁄4 Cup (4 tbs), rinsed and crisped|
|Lightly packed watercress sprigs||6 Cup (96 tbs), rinsed and crisped|
|Oranges||2 Medium, peeled and thinly sliced crosswise|
|Ripe pitted olives/Nicoise olives||1⁄4 Cup (4 tbs) (Small Size)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Basil||1⁄8 Cup (2 tbs)|
|Mint leaves||1⁄8 Cup (2 tbs), mixed with basil|
In a small pan, combine water, arrowroot, honey, and chopped mint.
Bring to a boil over high heat, stirring constantly.
Remove from heat and let stand until cold (about 1 hour).
Meanwhile, in a large salad bowl, combine onion and vinegar.
Let stand for at least 15 minutes or up to 3 hours.
Drain, discarding vinegar; separate onion slices into rings.
In same salad bowl, combine onion rings, lettuce, radicchio, and watercress; mix lightly.
Top with orange slices and olives.
Stir lime juice into honey-mint mixture, then pour through a fine wire strainer onto salad; discard residue.
Garnish with basil and mint leaves, if desired; season to taste with salt and pepper.