Summary

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

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Instructions

1. 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.
2. Layer alternately with the oranges in a salad bowl, seasoning each layer lightly with salt and freshly ground pepper. Scatter the olives on top.
3. 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!
4. The salad tastes good on its own or with roasted cold or warm poultry and with cold roast pork.
5. 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.
6. Tip: If you still have concerns, you can scald the onions briefly with hot water.