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Orange, Onion and Olive Salad (Munkaczina)

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“This is a very simple and refreshing salad from the Middle East. It comes from The Gentle Art of Cookery by Mrs C F Leyel and Miss Olga Hartley and was published in The Good Cook Salads.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice oranges crosswise and remove seeds and white membranes in the middle of the rounds.
  2. Arrange a bed of orange slices in a dish and cover with the chopped onion.
  3. Place a bed of olives on top of the onion layer.
  4. Sprinkle with cayenne pepper, salt and olive oil.

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