| Orange, Onion and Olive Salad | Salad & Dressings |
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3 tbsp. olive oil
3 large onions, sliced 2+ tsp. grated orange zest 4 1/2 tbsp. sugar 4 1/2 tbsp. white wine vinegar 1/2 cup fresh orange juice 1 1/2 cups firmly packed watercress sprigs |
5 large oranges, segmented
2 green onions, finely chopped 5 tbsp. small black olives 2 tbsp. brown vinegar 2 tbsp. olive oil, extra From Home Library Salads. |
Heat oil in a skillet, add onions and zest; cook, covered, stirring occasionally, about 10 minutes or until onions are soft.Add sugar, white wine vinegar and orange juice; simmer, uncovered, about 30 minutes or until thick. Cool.(This can be made the day before)
Combine onion mixture and watercress in a bowl;(I find I can only do this thoroughly with my fingers)top with oranges (four per salad),chopped green onion and olives. Drizzle with combined brown vinegar and extra oil.
Serves 8 small servings.