Romaine with Oranges and Black Olives
- 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
- 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.
orange, red onion, oilcured black olives, olive oil, sherry vinegar, ground cumin, shredded romaine
Taken from www.epicurious.com/recipes/food/views/romaine-with-oranges-and-black-olives-13512 (may not work)