- 2 medium navel oranges, peeled and sliced
- 2 slices red onion, separated into rings
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 lettuce leaves
- In a large bowl, combine the oranges, onion, oil, salt and pepper; gently toss to coat. Cover and refrigerate for 2 hours.
- Using a slotted spoon, remove orange mixture to lettuce-lined plates. Yield: 2 servings.
Originally published as Mediterranean Orange Salad in Country Woman February/March 2008, p30
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Reviewed May. 2, 2014
Nice, tasty salad. Very easy to prepare.