Patio Salad Recipe
Ingredients
| 1 large sweet or mild onion, thinly sliced and separated into rings | ||
| Vinegar | 1/4 Cup (16 tbs) | |
| 8 cups bite-size pieces of crisp salad greens | ||
| Watercress | 2 Cup (16 tbs), chopped | |
| Oranges | 4 | |
| 1 cup pitted ripe olives, cut in half lengthwise | ||
| 2 tablespoons each finely chopped mint and parsley | ||
| 1/2 cup olive oil or salad oil | ||
| Lime juice | 1/4 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Basil | 2 Teaspoon, crushed | |
| Paprika | 1/4 Teaspoon | |
| Dash of cayenne | ||
| Salt | To Taste | |
Directions
Place onion rings in a small bowl; add vinegar and let stand for about 1 hour, then drain.
Meanwhile, in a large bowl lightly mix salad greens with watercress.
Remove peel and white membrane from oranges; lift out sections and arrange on greens along with onion rings and olives.
Sprinkle with mint and parsley.
Combine oil, lime juice, honey, basil, paprika, and cayenne; add salt to taste and blend well.
Pour over salad and toss gently.
Meanwhile, in a large bowl lightly mix salad greens with watercress.
Remove peel and white membrane from oranges; lift out sections and arrange on greens along with onion rings and olives.
Sprinkle with mint and parsley.
Combine oil, lime juice, honey, basil, paprika, and cayenne; add salt to taste and blend well.
Pour over salad and toss gently.
Chef
