Ensalada Valenciana

"From "The Art of Spanish Cooking" by Betty Wason. For variation, you may add pimiento-stuffed olives, strips of bright pimiento or black olives."
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
1hr 4mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Marinate oranges and onion in olive oil, vinegar, salt and pepper for 15 minutes to one hour.
  • Add to salad greens and toss.

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Reviews

  1. I used loose leaf lettuce and a Walla Walla onion from our CSA box. Depending on the season you can sub different orange varieties: cara-cara, Valencia or blood orange, for ex. I used a little bit of red onion, too for color and added some Manzanilla pimento-stuffed olives (always have those on hand.) Good and pretty and super easy! Thanks! Made for Veg Tag/August.
     
  2. Very refreshing!
     
  3. Wonderful flavors, and so easy! Thank's for posting! Made for WT8
     
  4. So simple, but delivers big flavors. Marinating the oranges and onions makes this recipe stand out. Thank you for sharing the recipe!
     
  5. Sometimes the simplest things are the best and this is one of those times! The citrus vinaigrette created by the marinating of the oranges was so fresh and tasty. I don't care for raw onion so left it off mine but DH enjoyed it on his. Finished with plenty of black pepper and really enjoyed - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!
     
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