Look at those lonely oranges and apples left behind after all the other fruit has been devoured. I've added more fresh fruit to my diet and thought it would be a good idea to have some less perishable fruit around for the days when I had eaten all the more perishable peaches and strawberries. The idea behind these less perishables was to keep from ever resorting to canned fruit again; my readers on Facebook may remember my lament about the yuckiness of canned peaches. But despite the good intentions, I just wasn't enjoying these old standbys, leaving them to languish in the fruit bowl.
Well, even the less perishables will one day shrivel up in sad defeat, so after waiting in the bowl for a month, I had to do something with this fruit (I mean other than picking it up and eating it as is). I have also been eating a ton of salads, so salads they became, the oranges with red onion and the apples slivered up and added to Cobb salad, the tart sweet apple a perfect foil for the bleu cheese.
Here I served the orange and red onion salad over a bed of romaine and sprinkled on some fat free feta. This was so good I may buy oranges just to make this. What follows isn't a recipe so much as a guide; adjust according to what you have on hand and the quantities you like. That pink beverage in the corner? Raspberry green tea. If you haven't tried it, you should. I've been drinking a half gallon a day of this stuff (unsweetened, of course).
Orange and Red Onion Salad
oranges, peeled and cut to whatever size you prefer
red onion, slivered
extra virgin olive oil
red wine vinegar
fresh ground black pepper
Toss the oranges and onion slivers in a bowl with a good drizzle of the olive oil, a splash of the vinegar, and a very generous grinding of the pepper. This salad will keep for several days in the fridge for a few days, making it nice to have around for easy meals. This was fantastic with the feta and I'll be trying it with sliced avocado next.
Orange and Red Onion Salad
