Sicilian Orange Salad

If you haven't used oranges in salads, you will be surprised to find how refreshing and colorful they can be. There are seasons when lettuce is expensive and/or had to use a passport to get to you. To be honest unless it has come from the farmers market or your back yard garden how good can it be. Navel oranges are in season now why not give this a try the next time you're having poultry or fish.

Sicilian Orange Salad
4-5 servings

3 oranges (Valencia or navel), peeled and thinly sliced--slices should be round
1 medium onion, red or white, thinly sliced, half moon slices
1/2 cup black olives, sliced
black pepper to taste
3 tablespoons olive oil
1/4 cup shelled walnuts, chopped and lightly toasted
parsley for garnish

Combine the oranges, olives and onions in a shallow bowl. Drizzle the olive oil over them, sprinkle with black pepper, and mix together so they are well coated. Cover and chill, or put in a cool place for an hour or so, for flavors to mingle.

To serve, sprinkle the walnuts on top with a little minced parsley.