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Orange And Onion Salad

Healthycooking's picture
Ingredients
  Sliced red onion/Thin slices bermuda onion 8 , ringed
  Dry vermouth/Sherry / mild vinegar such as rice vinegar 1⁄2 Cup (8 tbs)
  Seedless oranges 4 , peeled and sliced into rounds
  Kalamata olives 12 , pitted and halved
  Salt To Taste
  White pepper To Taste
  Olive oil 4 Tablespoon
  Escarole 2 Cup (32 tbs), crisp, loosely packed, chopped and chilled (Use Inner Leaves Only)
  Minced parsley 1 Tablespoon
Directions

Soak the onion rings in cold water for 10 minutes, drain them, and then marinate them in wine or vinegar for 1 hour or more.
Drain the rings and discard the liquid.
Combine the onion rings, orange slices, olives, salt, pepper, and 3 tablespoons of the oil in a bowl.
Let the salad stand at room temperature for 30 minutes and stir it occasionally.
Put the escarole on a platter.
Arrange the oranges and onions over the escarole.
Top with parsley and drizzle with the remaining tablespoon of oil.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Salad
Ingredient: 
Onion
Interest: 
Healthy

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