Marinated Orange and Onion Salad

Try this tangy accompaniment that is chockfull of the delightful flavors of oranges, onions, and oregano.

By Diane Phillips

From readersdigest.com

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Serves 6 to 8

• 3 large naval oranges
• 1 small red onion, thinly sliced into half moons
• 1/4 teaspoon dried oregano, crumbled in the palm of your hand
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar

1. Slice off the bottoms and tops of the oranges.  Stand the fruit on a flat end, and using a boning knife, or thin flexible knife, cut down the sides, removing the peel and white pith. 

2. Slice each orange into 1/2 inch slices and arrange on a platter. Sprinkle the onions and oregano over the oranges.  Whisk together the oil and vinegar, and pour over the oranges on the platter. 

3. Do-Ahead:  The oranges can be stored covered at room temperature for up to 4 hours, or refrigerate before pouring the dressing onto the oranges for up to 24 hours. 

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