| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
Servings |
INGREDIENTS
| 3 |
md |
Oranges |
| 1 |
lg |
Red onion |
|
|
Ice water |
| 3/4 |
c |
Salad oil |
| 1/4 |
c |
Tarragon vinegar |
| 1 |
ts |
Sugar |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Pepper |
| 1 |
|
Clove garlic, halved |
| 1/4 |
ts |
Worcestershire sauce |
| 1/8 |
ts |
Thyme |
| 1/4 |
ts |
Chili powder |
| 1/8 |
ts |
Cumin |
| 2 |
dr |
Tabasco sauce (opt.) |
INSTRUCTIONS
FOR DRESSING: In a screw-top jar; combine all the ingredients except the
onion, oranges and ice water. Cover tightly and shake well. Store covered
in the refrigerator and shake well before using. FOR SALAD: Peel oranges
and slice into rounds, remove seeds and set aside. Peel onion and slice
into rings. Place in bowl and cover with the ice water. Let stand for 15 to
30 minutes (doing this will take the bitterness from the onions). Drain the
onions and separate into rings. Combine the oranges and onions in a salad
bowl and pour dressing over all. Let flavors combine for about an hour
before serving. Store in the refrigerator. FOR BEST RESULTS: Oranges should
be sliced into 1/4 inch slices and onions should be sliced as thin as
possible. If the oranges are not nice and sweet; sprinkle them with about 2
to 3 teaspoons of sugar and let stand for 15 minutes.
Posted to FOODWINE Digest 03 Oct 96
From: Joe Ames <ames@PROLOG.NET>
Date: Fri, 4 Oct 1996 10:18:29 -0400
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”