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Orange and Onion Salad
Fanny Farmer sets out some simple rules for concocting a fruit salad:
- Insist on ripe, fresh fruit
- Prepare it immediately before serving
- Cut the fruit into uniform, bite-sized pieces
- Choose fruits which will retain their distinctive taste and color and will blend
well with the others, avoiding, for example, a mix of grapefruit and melon
This combination, which we have enjoyed on innumerable occasions, is a fine example
of what happens when you respect these rules.
| 1 1/2 c. oranges, sectioned and cut in thirds |
1/2 c. thin sliced red onion |
| 2 t. balsamic vinegar |
1/2 t. Dijon mustard |
| salt and freshly ground black pepper to taste |
2 T. olive oil |
| spinach, red lettuce, or romaine |
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- Prepare and mix the oranges and onions.
- Prepare the vinaigrette by mixing the vinegar, mustard, and seasonings, then drizzling
the olive oil. Dress and toss the salad.
- Serve on a shallow bed of greens.
2 servings
Source: The Fanny Farmer Cookbook
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