My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, February 8, 2010

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.


  1. Oh! This sounds delish! I love oranges in salads, but I have to admit, I'm super lazy, and I just use the canned mandarin! I'll have to try fresh ones -- maybe even some of those cute little Clementines!

  2. This kind of reminds me of salads that use mandarin oranges. Will have to see how naval oranges work out in a salad.

    Thanks for sharing,


Note: Only a member of this blog may post a comment.