Orange salad (insalata di arance)

Monday, February 15, 2010

Serves 4.
6 oranges (preferibly not too ripe), olive oil, vinegar, salt, pepper.

Peel the oranges and remove the white pith. Separate the segments one by one and cut to pieces, stripping them of the skin covering them. Arrange on a serving dish and dress the salad with a trickle of olive oil, vinegar, a little salt and a grinding of black pepper. This is a delicacy to accompany roast meat

Preparation time: 15'
Kcal (per serving): 210
Proteins (per serving): 2
Fats (per serving): 15


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