Blood Orange and Olive Salad (pareve)
Contributed by Eileen Goltz

Ingredients 4 cups of romaine lettuce 1 bunch watercress 1/2 cup pitted, black olives, sliced in half 1/2 red onion, diced 1/2 cup diced celery 2 blood oranges, peeled and sectioned and cut into pieces 2 hard cooked eggs 1 blood orange (optional) orange zest (optional) Dressing 1/2 oil Salt to taste black pepper to taste 1/3 cup orange juice 2 tablespoons oil

Instructions

Wash and dry the romaine and the watercress. Toss in a large bowl with the olives, onions, celery and oranges. Season with black pepper to taste. Don’t add any salt until you taste the salad because the olives may be very salty In a small bowl combine all the dressing ingredients and season to taste. Slowly pour 1/3 of the dressing over the salad. Toss to coat and the taste. Add more dressing as needed. Be careful not to use too much dressing.
Pass the extra dressing with the salad. Garnish the top of the salad with very thin slices of a blood orange, blood orange zest and slices of hard cooked eggs. . This recipe can be doubled or tripled.

Serving Size

Serves 4

Notes

You can have a refreshing change of pace with this salad that can be made up in advance.

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