Orange salad #3
6 Servings
| Quantity | 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, .
Related recipes
- 3-bean salad
- Asparagus salad #3
- Bean salad #3
- Beet salad #3
- Blueberry salad #3
- Broccoli salad #3
- Carrot salad #3
- Chicken salad #3
- Chili #3
- Cranberry salad #3
- Eggplant salad #3
- Fruit salad #3
- Greek salad #3
- Macaroni salad #3
- Mexican salad #3
- Pasta salad #3
- Potato salad #3
- Shrimp salad #3
- Spinach salad #3
- Vegetable salad #3