2 large oranges
2 teaspoons grated fresh orange peel
1 cup thinly sliced red onion
1/4 cup chopped fresh parsley
1/2 cup kalamata olives, pitted and halved
1/4 cup finely chopped green bell pepper
2 teaspoons olive oil
1 teaspoon white balsamic vinegar
1/2 cup crumbled feta cheese (optional)
Salt and pepper
1. Peel oranges and remove pith. Working over a bowl to catch juice, cut between membranes to release segments. Cut each orange segment into 3 pieces.
2. Combine oranges, grated peel, onion, parsley, olives, bell pepper, olive oil, vinegar and feta; stir until blended.
3. Season to taste with salt and pepper.
4. Serve with halibut or other white fish.
Makes 4 servings.
2 teaspoons grated fresh orange peel
1 cup thinly sliced red onion
1/4 cup chopped fresh parsley
1/2 cup kalamata olives, pitted and halved
1/4 cup finely chopped green bell pepper
2 teaspoons olive oil
1 teaspoon white balsamic vinegar
1/2 cup crumbled feta cheese (optional)
Salt and pepper
1. Peel oranges and remove pith. Working over a bowl to catch juice, cut between membranes to release segments. Cut each orange segment into 3 pieces.
2. Combine oranges, grated peel, onion, parsley, olives, bell pepper, olive oil, vinegar and feta; stir until blended.
3. Season to taste with salt and pepper.
4. Serve with halibut or other white fish.
Makes 4 servings.
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