| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Salads, Italian |
6 |
Servings |
INGREDIENTS
| 4 |
md |
Naval oranges |
| 4 |
tb |
Olive oil |
| 2 |
tb |
Red wine vinegar |
| 8 |
|
Ripe black olives |
| 1 |
md |
Red onion |
| 1 |
ts |
Fresh minced oregano |
| 1/4 |
c |
Fresh minced chives |
|
|
Fresh ground pepper |
INSTRUCTIONS
Score (remove strips)from orange peel, cut oranges in thick slices. Thinly
slice onions. Place orange slices in shallow serving dish. Sprinkle with
oil, vinegar and oregano (tsp. sugar or substitute optional). Toss, then
refrigerate for approximately 30 minutes. Take out and toss oranged again.
Place layers of onions on top of oranges. Add chives, olives and fresh
pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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