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.”
Orange, Onion and Olive Salad (Munkaczina)
3 recipe photos
READY IN:20mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 4 oranges, peeled
- 1 small onion, finely chopped
- 2⁄3 cup ripe olives, pitted
- cayenne pepper, to taste
- salt, to taste
- 3 tablespoons olive oil
Directions
- Slice oranges crosswise and remove seeds and white membranes in the middle of the rounds.
- Arrange a bed of orange slices in a dish and cover with the chopped onion.
- Place a bed of olives on top of the onion layer.
- Sprinkle with cayenne pepper, salt and olive oil.
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Orange, Onion and Olive Salad (Munkaczina)