Tastes – Salad
We are taking a break from the deliciously decadent French food we devoured in Lyon. Now home, we are ready to lighten up with the ripe fruits of winter in Arizona and Florida.
Photo by Maralyn Hill
This simple salad is savory, crunchy, sweet, healthy and mouthwatering. I received the recipe from Molly Schechter. a food editor in Sarasota, Florida.
Orange & Onion Salad
Ingredients -serves 4
4 small oranges
1 small onion peeled. We like red onions.
1/4 olive oil-evoo for us
2 tablespoons wine vinegar
1 clove garlic, cut in half
1/4 teaspoon salt
freshly ground black pepper to taste
Crisp salad greens
Method
Peel oranges and remove membranes.
Slice oranges and onions into thin slices and separate onion slices into rings.
Combine olive oil, vinegar, two tablespoons water, garlic, salt and pepper.
Stir well, pour over oranges and onion and chill, covered until well-chilled-two hours or more.
Remove and discard garlic.
Put greens in a salad bowl.
Add orange/onion/ dressing mixture.
Toss well and serve.
Tips
Molly sometimes adds adds 1/2 cup pitted green olives to the greens before tossing.
We like some iinteresting substitutions depending on what is on hand at home.
We mix fresh baby spinach or watercress with our greens.
Pine nuts add flavor and crunch, plain or toasted.
If ripe, substitute or add Ruby Red grapefruits or tangerines to your orange salad.
The vibrant color, taste and nutitional valie of this winter fruit salad will hook you as it did the Hill Team.
