| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Side-sal | 4 | Servings | |
INGREDIENTS
| 1 | sm | Red onion, peeled, cut into 1/8th inch rounds |
| 1/4 | c | Orange juice |
| 2 | tb | Sherry wine vinegar |
| 2 | tb | Extra virgin olive oil |
| Salt and freshly ground black pepper | ||
| 3 | Seedless oranges | |
| 2 | bn | (large) arugula, washed and stemmed |
INSTRUCTIONS
Separate the rounds into rings and hold them in ice water until serving time. In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper. Cut the peel and pith away from the oranges and slice them into thin rounds. Right before serving, make a bed of the arugula leaves, set concentric rounds of oranges on top. Drain onion rings and pat dry and scatter them over the oranges; spoon some of the dressing over the top and serve. Yield: 4 servings All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6702 Posted to MC-Recipe Digest V1 #638 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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