Mexican orange salad

Yield: 1 Servings

Measure Ingredient
3 mediums Oranges
1 large Red onion
\N \N Ice water
¾ cup Salad oil
¼ cup Tarragon vinegar
1 teaspoon Sugar
¾ teaspoon Salt
¼ teaspoon Paprika
¼ teaspoon Dry mustard
¼ teaspoon Pepper
1 \N Clove garlic, halved
¼ teaspoon Worcestershire sauce
⅛ teaspoon Thyme
¼ teaspoon Chili powder
⅛ teaspoon Cumin
2 drops Tabasco sauce (opt.)

FOR DRESSING: In a screw-top jar; combine all the ingredients except the onion, oranges and ice water. Cover tightly and shake well. Store covered in the refrigerator and shake well before using. FOR SALAD: Peel oranges and slice into rounds, remove seeds and set aside. Peel onion and slice into rings. Place in bowl and cover with the ice water. Let stand for 15 to 30 minutes (doing this will take the bitterness from the onions). Drain the onions and separate into rings. Combine the oranges and onions in a salad bowl and pour dressing over all. Let flavors combine for about an hour before serving. Store in the refrigerator. FOR BEST RESULTS: Oranges should be sliced into ¼ inch slices and onions should be sliced as thin as possible. If the oranges are not nice and sweet; sprinkle them with about 2 to 3 teaspoons of sugar and let stand for 15 minutes.

Posted to FOODWINE Digest 03 Oct 96 From: Joe Ames <ames@...>

Date: Fri, 4 Oct 1996 10:18:29 -0400

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