Orange, Cranberry & Walnut Salad
Hooray for oranges served savoury!
|4||ripe oranges, peeled|
|1||small red onion|
|2 tbsp||red wine vinegar|
|2 tbsp||chopped toasted walnuts (optional)|
|a handful of fresh flat-leaf parsley leaves, chopped|
|6 tbsp||extra-virgin olive oil|
|salt and freshly ground black pepper|
Cut the oranges into thin slices and arrange on a serving platter.
Thinly slice the red onions and, in a small bowl, mix with the vinegar and leave to macerate for 5 minutes.
Drain the onions from the vinegar and scatter the onion slices over the orange slices.
Then add the cranberries, toasted walnuts and parsley.
Mix the oniony vinegar with the olive oil, salt and freshly ground pepper to make a dressing. Spoon over the salad and serve.