World Famous Recipes

Orange and Rosemary Salad

2-3 navel oranges, peeled and sectioned or thinly sliced
1 red onion, thinly sliced
2-4 Tbs (30-60 ml) extra-virgin olive oil
1 tsp (5 ml) finely chopped fresh or
1/2 tsp (2 ml) crushed dried rosemary
Kalamata or other brine-cured olives to taste
Salt and freshly ground pepper to taste

Combine all ingredients in a bowl and toss to combine. Refrigerate
for up to 2 hours or serve immediately. Serves 4 to 6.