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Patio Salad

Salad.Carnival's picture
Ingredients
  Onion 1 Large, thinly sliced and separated into rings (Sweet / Mild)
  Vinegar 1⁄4 Cup (4 tbs)
  Bite size pieces salad greens 8 Cup (128 tbs) (Crisp)
  Chopped watercress 2 Cup (32 tbs)
  Oranges 4
  Ripe olives 1 Cup (16 tbs), cut into half lengthwise
  Finely chopped mint 2 Tablespoon
  Finely chopped parsley 2 Tablespoon
  Olive oil/Salad oil 1⁄2 Cup (8 tbs)
  Lime juice 1⁄4 Cup (4 tbs)
  Honey 2 Tablespoon
  Crushed dried basil 2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Cayenne 1 Dash
  Salt To Taste
Directions

Place onion rings in a small bowl; add vinegar and let stand for about 1 hour, then drain.
Meanwhile, in a large bowl lightly mix salad greens with watercress.
Remove peel and white membrane from oranges; lift out sections and arrange on greens along with onion rings and olives.
Sprinkle with mint and parsley.
Combine oil, lime juice, honey, basil, paprika, and cayenne; add salt to taste and blend well.
Pour over salad and toss gently.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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