Red Onion and Orange Salad

4 ripe medium oranges, peeled
1 small red onion, sliced fine
2 Tbsp. Fig Balsamic
6 Tbsp. Mild or Medium Extra Virgin Olive Oil
salt and freshly ground pepper
4 Tbsp. golden raisins, covered for 20 minutes in hot water, then drained
20 black olives, pitted
2 Tbsp. sunflower seeds
2 Tbsp. almonds, blanched and chopped fine
sprigs of fresh mint, to garnish

Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion.

In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges. Sprinkle with the raisins, olives, sunflower seeds, and almonds. Garnish with mint sprigs and serve chilled.

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