Tangerine And Red Onion Salad
- 2 large tangerines
- 2 ounces red onion, about 1/4 cup chopped
- 6 medium Greek, Italian or French black olives
- 1 teaspoon olive oil
- Peel and slice the tangerines horizontally.
- Seed and section.
- Place in a serving bowl.
- Mince the red onion.
- Pit and coarsely chop the olives.
- Add to the bowl.
- Drizzle with oil and mix.
tangerines, red onion, italian, olive oil
Taken from cooking.nytimes.com/recipes/5623 (may not work)