Ingredients with Measurements:
- 4 oranges, peeled and sliced
- 1/2 red onion, thinly sliced
- 1/2 cup pitted Kalamata olives
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced oranges, red onion, and Kalamata olives.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle the chopped fresh parsley over the top of the salad.
5. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 210
- Fat: 16g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 2g
Substitutions for ingredients:
- Use any type of orange you prefer.
- Substitute red wine vinegar with balsamic vinegar or white wine vinegar.
- Use any type of honey you prefer.
- Substitute Kalamata olives with any type of pitted olive.
Variations:
- Add crumbled feta cheese or goat cheese for a creamy addition.
- Add sliced avocado for a buttery texture.
- Add sliced cucumbers for a refreshing crunch.
Tips and tricks:
- Use a sharp knife to slice the oranges and red onion thinly.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Use a mix of green and black olives for a variety of flavors.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped parsley or sliced oranges.
Garnishes:
- Chopped parsley
- Sliced oranges
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Garlic bread
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too dry, add more dressing.
Food safety advice:
- Wash all produce before using.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Olives have been cultivated for thousands of years and were a staple in ancient Mediterranean diets.
- Oranges were first cultivated in China and were brought to Europe by traders in the Middle Ages.
- Red onions have been used in cooking for thousands of years and were even found in the tomb of King Tutankhamun.
Flavor profiles:
- This salad is sweet, tangy, and savory all at once.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
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