- 6 large oranges
- 3 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 red onion, thinly sliced
- 1 cup black olives
- 1/4 cup chopped fresh chives
- ground black pepper to taste
- Peel the oranges and cut each one into 4 or 5 crosswise slices. Transfer them to a shallow serving dish and sprinkle them with the vinegar, olive oil, and oregano. Toss gently, cover, and refrigerate for 30 minutes.
- Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives and grind on fresh pepper.
04/09/2018
recipepes.com
Orange and Onion Salad, recipe
PT15M
PT1H
5
455 calories