Tapas Spanish Appetizers/Anne Wilson 2000

Tapas-Orange and Radish Salad
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 15 minutes none 160 N/A 10g N/A 15g 2g 0mg


INGREDIENTS:
DRESSING: 2 tablespoons extra virgin olive oil 2 teaspoons lemon juice 1 teaspoon orange juice
1/4 teaspoon ground cumin 1/4 teaspoon sugar 4 navel oranges
4 small radishes, thinly sliced 12 Spanish black olives, pitted and cut into strips



1 To make the dressing, place the olive oil, lemon juice, orange juice, cumin and sugar in a small bowl and whisk to combine.
2 Cut the skins from the oranges, removing all the white pith. Using a small sharp knife, cut between the membranes to release the orange segments (do this over a bowl to catch any juices). Arrange the orange segments in a circle in a shallow serving dish and sprinkle with the radishes. Pile three-quarters of the olive strips in the center of the dish.
3 Drizzle the dressing over the top and sprinkle with the remaining olive strips. Serve cold.

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