Italian orange and onion salad

Yield: 6 servings

Measure Ingredient
4 mediums Naval oranges
4 tablespoons Olive oil
2 tablespoons Red wine vinegar
8 Ripe black olives
1 medium Red onion
1 teaspoon Fresh minced oregano
¼ cup Fresh minced chives
Fresh ground pepper

Score (remove strips)from orange peel, cut oranges in thick slices.

Thinly slice onions. Place orange slices in shallow serving dish.

Sprinkle with oil, vinegar and oregano (tsp. sugar or substitute optional). Toss, then refrigerate for approximately 30 minutes. Take out and toss oranged again. Place layers of onions on top of oranges.

Add chives, olives and fresh pepper.

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