Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1 navel orange, rind and pith cut away with a serrated knife and the ;flesh sectioned
1/4 red onion, sliced thin
6 oil-cured black olives, pitted and cut into slivers
1 1/2 tablespoons olive oil (preferably extra-virgin)
1 teaspoon Sherry vinegar or cider vinegar
a pinch of ground cumin
2 cups shredded romaine, washed well and spun dry
Preparation
In a bowl stir together the orange sections, the onion, the olives, the oil, the vinegar, the cumin, and salt and pepper to taste, add the romaine, and toss the salad well.
