| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
California |
|
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Ketchup |
| 1 |
|
Garlic clove |
| 1/2 |
c |
Vegetable oil |
| 1/3 |
c |
Fresh lemon juice |
| 2 |
ts |
Sugar; (or 1 packet Equal) |
| 1/2 |
ts |
Celery seeds or poppy seeds; (or both) |
| 1/2 |
ts |
Mustard seeds |
| 1/4 |
ts |
Tabasco; (optional) |
| 1 |
|
Orange; sliced thin |
| 1 |
|
Sweet onion; sliced thin |
|
|
Lettuce leaves for lining the plates |
|
|
Salt and pepper; (to taste) |
INSTRUCTIONS
In a bowl combine the ketchup, garlic, oil, lemon juice, sugar,
celery, poppy and/or mustard seeds, Tabasco, sliced oranges and salt
and pepper to taste. Stir and blend well. Add thinly sliced onions.
Stir till onions are well coated. Cover and marinate in the
refrigerator for 24 hours. To serve, mound marinated onions on a
lettuce leaf and garnish with mint or parsley and serve as a 1st
course. Exceptionally delicious. Serves 4.
Enjoy!
Converted by MC_Buster.
NOTES : This is an especially enjoyable onion salad with new crop
tender sweet onions such as the Vidalia from Vidalia, Georgia, the
Texas 1015's, the Walla Walla sweets from Washington, the Imperial
Sweets from California and the Maui onion from Hawaii. All of these
onions have exceptionally high sugar and come from areas where the
composition of the soil aids in producing sweet onions. Storage
onions such as the Spanish Sweets from Idaho and Oregon do well also.
Converted by MM_Buster v2.0l.
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