Orange and Rosemary Salad

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            FOOD FUNNY
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Thanks to Harriet St. Amant for sharing this with us:

The kitchen today is so full of appliances,
A cook may get credit for what's really science's.

- Richard Armour

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            TODAY'S RECIPE
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Unless used with discretion, rosemary has a tendency to overpower
a dish. Here it is well balanced with the assertive flavors of
oranges, onions, and olives.

Orange and Rosemary Salad

2-3 navel oranges, peeled and sectioned or thinly sliced
1 red onion, thinly sliced
2-4 Tbs (30-60 ml) extra-virgin olive oil
1 tsp (5 ml) finely chopped fresh or
1/2 tsp (2 ml) crushed dried rosemary
Kalamata or other brine-cured olives to taste
Salt and freshly ground pepper to taste

Combine all ingredients in a bowl and toss to combine. Refrigerate
for up to 2 hours or serve immediately. Serves 4 to 6.
Received on Fri Jun 17 07:50:06 2005