Orange and Olive Salad

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

One day Jake, a nine-year-old boy, asked to pack his own
lunch for school. His mom agreed. But they couldn't agree on
WHAT he should pack, so they both made lists. This was the
mom's list: He must have at least one sandwich, one apple,
pretzels, a carton of milk and a vegetable. This was Jake's list:
Candy, Candy, Candy. Jake agreed to compromise. Sure
enough, the next morning, Jake was ready for school and he
packed his lunch making sure he had a sandwich, apple,
pretzels, some milk -- and for his vegetable he chose corn.
His mom came to check his lunch, and this is what he had:
An ice cream sandwich; a caramel apple; white chocolate-
covered pretzels, with sprinkles on top; a carton of Nesquik
chocolate milk, and a bag of candy corn.

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                            TODAY'S RECIPE
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This salad comes from the sunny shores of the Mediterranean,
where olives and oranges are plentiful. Close your eyes and
picture yourself in a seaside cafe in Napoli.

Orange and Olive Salad

3 oranges, peeled and cut into sections, or sliced crosswise into rounds
1 small red onion, sliced into thin rings
12 to 24 black oil-cured or brine-cured olives (not canned black olives)
3 Tbs (45 ml) extra virgin olive oil
Freshly ground pepper

Arrange the orange sections or slices on a chilled salad plate.
Scatter the onion slices over the orange, then the black olives.
Add a grinding of fresh black pepper, and drizzle with olive oil.
Serves 4 to 6.
Received on Wed Feb 23 12:28:09 2011