This easy side salad is fancy enough to serve to dinner guests, but quick enough to make during the week. It pairs well with spicy meals, like blackened fish or pasta with zesty sausage. Carol Gaus - Elk Grove Village, Illinois
- 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
Reviews for Olive Orange Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review