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 Recipe: Orange Salad
Both versions of this easy-to-prepare salad are wonderfully refreshing in the
summertime.
| Yield |
4 servings |
| Time |
15 minutes |
| Tools |
- orange peeler
- knife
- platter
- small bowl
- whisk
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| Ingredients |
- 4 peeled oranges
- either 12 pitted black olives, sliced in half
or 1 small white onion, in thin slices - 1 T chopped fresh rosemary
- salt & pepper
- 1 t white wine vinegar
- 1 T olive oil
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| Directions |
Peel the oranges, removing as much of the inner white skin as possible. Slice them and arrange them on a platter. Arrange the olives or onion slices on top of the oranges, then sprinkle with rosemary, salt, and pepper. Whisk the vinegar and oil, then drizzle over the oranges.
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| Notes |
Adapted from Cornelia Shinharl's Vegetarian Cooking of the Mediterranean. |
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