Onion Salad with Oranges and Olives
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 orange (s)
- 300 g onion (s), red (alternatively veetable onions)
- 75 g olives, black, pitted
- 4 tablespoon lemon juice
- 1 teaspoon honey
- 8 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel oranges like an apple so that the white skin comes off with them. Cut crosswise into slices, collecting the juice. Peel the onions and cut into thin rings.
- Layer alternately with the oranges in a salad bowl, seasoning each layer lightly with salt and freshly ground pepper. Scatter the olives on top.
- Mix the collected orange juice with lemon juice, honey and oil and pour over the salad. Cover and let soak for at least an hour before consumption, do not stir!
- The salad tastes good on its own or with roasted cold or warm poultry and with cold roast pork.
- Note: The juice of lemons and oranges as well as the oil take away the spiciness of the onions, but you should definitely use a mild onion type such as red onions or the thick vegetable onions.
- Tip: If you still have concerns, you can scald the onions briefly with hot water.
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