I prep this tangy salad based on a recipe from my salad book. I quite like the onion flavor on the oranges. Ingat lang sa fresh, crunchy onion rings lalo na kung may date ka later on.
NZ Mandarin oranges (NZ oranges are the best!)
1 small red onion, sliced into thin rings
Spring onion, cut into ringlets (or chopped parsley)
2 tbsp Extra virgin olive oil
1 tbsp Lemon juice
A pinch of sugar
Freshly ground pepper
Peel the oranges and remove as much pith as you can. Using a sharp knife, cut the oranges about 5mm thick to make floral-shaped slices. Place them and juices in a bowl with the onion rings.
Whisk together all the dressing ingredients and drizzle over oranges and onions. Carefully toss together. Chill inside the fridge for at least 3 hours before serving.
Arrange the salad ingredients over lettuce on a platter. Pour dressing all over and garnish with spring onion ringlets. I serve the salad as side dish to pan-fried shrimps.