Orange, Onion and Rosemary Salad

Name: Orange, Onion and Rosemary Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 4 navel oranges; 1 small red onion; 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried; Salt and freshly ground black pepper to taste; 2 tablespoons extra-virgin olive oil; Fresh rosemary sprigs, optional

By Mark Bittman

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: Odd-Couple Salads in the Summer Kitchen (Hold the Heat)

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

4navel oranges
1small red onion
1teaspoon minced fresh rosemary or ½ teaspoon dried
Salt and freshly ground black pepper to taste
2tablespoons extra-virgin olive oil
Fresh rosemary sprigs, optional

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Peel the oranges, and section them as you would a grapefruit, or slice them thinly. Peel the onion, and slice thinly. Toss both with the rosemary, a small amount of salt and pepper, and the olive oil.
Step 2
Serve immediately, garnished with rosemary sprigs if you have them, or refrigerate for up to 2 hours. Bring to room temperature before serving.