- 6 medium navel oranges
- 6 lettuce leaves
- 6 thin slices red onion, separated into rings
- 6 tablespoons sliced ripe olives
- 6 tablespoons Italian salad dressing
- Peel and cut each orange widthwise into three slices. Place lettuce leaves on individual salad plates. Top with orange slices and onion. Sprinkle with olives; drizzle with dressing. Yield: 6 servings.
Originally published as Olive Orange Salad in Simple & Delicious January/February 2009, p57
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