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Orange And Onion Salad

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Ingredients
  Juicy oranges 6 Large
  Red wine vinegar 3 Tablespoon
  Olive oil 6 Tablespoon
  Dried oregano 1 Teaspoon
  Onion 1 Medium (Peeled)
  Black olives 1 Cup (16 tbs) (Ideally, Tiny Black Nigoise Olives, But Kalamata Or Alfonso Olives Will Do)
  Chives 1⁄4 Cup (4 tbs), snipped (For Garnish)
  Ground black pepper To Taste
Directions

Peel the oranges and cut each one into 4 or 5 crosswise slices.
Transfer the oranges to a shallow serving dish and sprinkle them with the vinegar, olive oil and oregano.
Toss gently, cover, and refrigerate for 30 minutes.
Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives, and grind on the pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet

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