Orange salad #3

Yield: 6 Servings

Measure Ingredient
6 larges Oranges
2 Medium-size red onions
Crisp lettuce leaves
½ cup Pitted black olives; sliced
Sliced
¼ cup Olive oil
¼ cup Red wine vinegar
½ teaspoon Salt
½ teaspoon White pepper

ORANGE SALAD DRESSING

1. Peel and thinly slice the oranges. Place in a glass bowl.

2. Thinly slice onions and toss with oranges.

3. Toss onions and oranges with Orange Salad Dressing. Cover and refrigerate for 2 hours.

4. Wash and dry the lettuce leaves. Tear into bite-size pieces. Arrange lettuce on chilled salad plates. Place orange salad on lettuce and garnish with black olives. Orange Salad Dressing: Combine all ingredients and reserve until needed.

MESON DEL LAGO

E. ONTARIO AVENUE, CHICAGO

BEV: CARTA BLANCA (MEXICAN BEER) From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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