Both versions of this easy-to-prepare salad are wonderfully refreshing in the summertime.
|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|