Both versions of this easy-to-prepare salad are wonderfully refreshing in the summertime.
Yield | 4 servings |
Time | 15 minutes |
Tools |
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Ingredients |
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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. |
Notes | Adapted from Cornelia Shinharl’s Vegetarian Cooking of the Mediterranean. |
Key to abbreviations and conversions | |
Salad Index Vegan Recipes Vegetarian Cookbooks |