Ensalada Valenciana Recipe
From "The Art of Spanish Cooking" by Betty Wason. For variation, you may add pimiento-stuffed olives, strips of bright pimiento or black oli
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Ingredients
- 2 oranges, peeled and thinly sliced
- 1 small onion, thinly sliced
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- fresh ground black pepper
- 10 ounces salad greens or 1 head lettuce
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