Recipe by Christine L.
"A tangy, colorful dish."
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red wine vinegar
red onion, thinly sliced
chopped fresh chives
ground black pepper to taste
I tweaked the recipe a bit to personalize it, but overall it was delicious. I recommend using a mandolin to get your onion as thin as possible, as the thinness was key to how much flavour was mingled with the orange.
I added black grapes for the colour instead of black olives (a matter of personal preference), and it looked very appetising and cheerful. The taste is tangy and intriguing.
This is a favorite fall dish. Use fresh oregano if possible - much better than dried in this dish. Slice the onions very thin. I omit the chives, but salt and pepper lightly. Use a good olive oil and red wine vinegar. very refreshing!
* Percent Daily Values are based on a 2,000 calorie diet.
Orange and Onion Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 147
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