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| Naxos Taverna, Wikipedia, license |
This classic Greek salad is quickly and easily assembled and services four.
The recipe
2 large oranges, peeled and separated into slices, be sure to remove seeds and pith
20 pitted calamata olives
1/2 small red onion, sliced as thinly as possible
1 tablespoon finely minced fresh parsley
1 tablespoon extra virgin olive oil (the best you can afford)
2 tablespoons of fresh lemon juice
salt and pepper to taste
spinach leaves, washed
Assemble the salad by mixing all the ingredients - with the exception of the spinach - in one bowl. Cover and chill for at least two hours. Serve the salad on individual plates that have been lined with the spinach leaves.
Actual product ingredients may contain more and different information than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read labels, warnings, and directions before purchasing and consuming a product.
Actual product ingredients may contain more and different information than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read labels, warnings, and directions before purchasing and consuming a product.
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