Orange Salad with Pomegranates

• 1 cup red onion slices, cut paper- thin and broken into strips
• 1/2 cup lemon juice
• 6 large Valencia oranges (about 4 pounds)
• Freshly ground black pepper to taste
• 5 Tbs. extra virgin olive oil
• 2 Tbs. pomegranate vinegar 1 medium-sized cucumber, pared and diced (about 1 cup)
• 1 cup pomegranate arils
• 4 oz. (about 1 cup) black oil-cured olives, preferably Moroccan
• Salt to taste
• 1 Tbs. finely chopped mint

1. About 1 hour before making salad, place onion slices in bowl and marinate in lemon juice.
2. Peel oranges and cut into thin, round slices with very sharp knife.
3. Cut rounds in half and pick out seeds.
4. Place oranges in large work bowl, drain onion of all excess liquid and add onion to oranges.
5. Sprinkle mixture with pepper.
6. Combine oil and vinegar to make the vinaigrette.
7. Pour over oranges, cover and set aside in cool place to infuse for 30 minutes.
8. Add cucumber, pomegranate arils and olives.
9. Adjust seasoning, then scatter mint over top and serve.

red onion, lemon juice, valencia oranges, freshly ground black pepper, extra virgin olive oil, pomegranate vinegar, pomegranate arils, black oil, salt, mint

Taken from www.vegetariantimes.com/recipe/orange-salad-with-pomegranates/ (may not work)