Layered Orange Salad

"The crunch of the almonds and tang of the olives against the oranges is so refreshing."
 
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photo by threeovens photo by threeovens
photo by threeovens
photo by EmmyDuckie photo by EmmyDuckie
photo by *Parsley* photo by *Parsley*
Ready In:
10mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Layer orange slices on a platter in rows. Toss almonds, olives, parsley, vinegar, oil, honey and onion in a bowl.
  • Spoon over oranges.

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Reviews

  1. This is a really great recipe if you like the combination of sweet and savory. The dressing and the oranges are sweet, while the olives are salty. The use of fresh parsley really makes the dish "pop". This would taste good no matter what flavor vinegar you used or which olives. Made for ZWT #5.
     
  2. I made this recipe so I could snag a photo for my teammate, Studentchef, who had camera trouble when she made it. I was a little skeptical about oranges and olives together, but volunteered to take the photo for her. Wow, am I ever glad I did! The orange and olive meld together into a flavor that's hard to describe, but somehow not at all like an olive or an orange. It is just like heaven, however. This is going into my regular lunch rotation. Made for Dining Daredevils for ZWT V.
     
  3. Reviewing for Zaar World Tour 5. This is a great recipe, and has alot of my favourite ingredients, which are oranges, almonds, parsley, and green olives. The sherry wine vinegar that I used is really nice, and adding the honey is awesome. Essentially, you can't go wrong with this recipe.
     
  4. This is one of the most interesting and yummy salads I've ever tasted! I used Vidalia onion instead of red onion, but no other changes were made. All the ingredents, though quite different, go very well together. The slightly tangy dressing with the almonds really ties it all together. Thanx for sharing.
     
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Tweaks

  1. This is one of the most interesting and yummy salads I've ever tasted! I used Vidalia onion instead of red onion, but no other changes were made. All the ingredents, though quite different, go very well together. The slightly tangy dressing with the almonds really ties it all together. Thanx for sharing.
     

RECIPE SUBMITTED BY

I love http://peoplestring.com/?u=sshupe I get paid to read snail mail and email. It is an awesome free portal where you get paid for what you are already doing on the web. I live in Utah with my husband and son. They are my taste testers and are very happy that I love to cook. During the summer we camp and cook via dutch oven. My falls and springs are filled with canning. When I am actually working I do medical coding from home so I can take care of my son. One thing I appreciate about Zaar is it keeps me from saying. <a href="http://s169.photobucket.com/albums/u232/wahm_coder/?action=view&current=dinner.jpg" target="_blank"><img src="http://i169.photobucket.com/albums/u232/wahm_coder/dinner.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i195.photobucket.com/albums/z205/jubespage/BBB2b3small-1.jpg" border="0" alt="Photobucket"width=100%> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <img src="http://i232.photobucket.com/albums/ee177/pelysma/ssb08banner_300.jpg">
 
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