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Orange and Oregano Salad

For a complete meal, serve with Citrus and Rosemary Grilled Pork and Sundried Tomatoes and Potatoes.


  • 3 large navel oranges

  • 3-4 sprigs fresh oregano (about 2 tablespoons), leaves striped and chopped

  • 1/4 red onion, thinly sliced

  • A generous drizzle of extra virgin olive oil (EVOO)

  • 2 tablespoons red wine vinegar

  • Salt and pepper


Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano and onions. Dress with the EVOO, red wine vinegar, salt and pepper. Serve.

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