Olive Citrus Salad

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Olive Citrus Salad

 

1 1/2 cups pitted ripe olives

3 tablespoons honey

3 tablespoons white wine vinegar

2 tablespoons vegetable oil

1/2 teaspoon dried rosemary

1/4 teaspoon dried basil

1/4 teaspoon pepper

1 large head romaine lettuce, torn into bite-sized pieces

1/2 cup slivered almonds, toasted

1/2 medium red onion, thinly sliced and separated into rings

3 oranges, peeled and cut into segments

 

For dressing: Coarsely shop 1 cup olives. Combine with honey, vinegar, oil,

rosemary, basil and pepper. Cover and refrigerate for 6 to 8 hours, or

overnight, if desired.

Combine lettuce, almonds, onion, orange segments and remaining olives in large

salad bowl or on platter. Serve with dressing.

Serves 6 to 8.