Mediterranean Orange Salad with Olives and Mint

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Mediterranean Orange Salad with Olives and Mint

 

1 small red onion, peeled and thinly sliced

1 tablespoon orange juice

4 navel oranges, peeled

2 tablespoons fresh mint, chopped

3 tablespoons olive oil

salt to taste

1 tablespoon fresh lemon juice

12 black olives (preferably oil- cured) pitted and halved

 

Soak onion in ice water for 30 minutes. (This takes out some of the bite.)

Drain.

Meanwhile, peel oranges as directed above, making sure as much of the white pith

as possible is removed. Slice crosswise, as thinly as possible, and save any

juice that accumulates from the slicing. Lay the orange in a spiral on a

platter.

Combine the oil and lemon and orange juices with mint, salt, and any of the

accumulated orange juice. Strew the onion slices over the orange. Spread the

dressing over both evenly. Then sprinkle with olives.

Makes 4 servings.

 

 

 

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