Italian Orange & Onion Salad
salads
4 medium naval oranges
4 tablespoon olive oil
2 tablespoon red wine vinegar
8 ripe black olives
1 medium red onion
1 teaspoon fresh minced oregano
1/4 cup fresh minced chives
1 fresh ground pepper
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.
Yield: 6 servings
