Orange and Onion Salad

This salad of oranges, onions and black olives made with a simple olive oil and apple cider vinegar dressing is the perfect accompaniment for baked salmon.   The tartness of the oranges and the bite of the onions are so perfect together.

Ingredients:

5 cups of torn lettuce, and romaine
1 bulb of fresh fennel thinly sliced
2 oranges peeled and sectioned
1/2 cup of pitted black olives sliced
1 medium onion thinly sliced
2/3 cup good Extra Virgin Olive Oil
1/3 cup apple cider vinegar
Sea salt and fresh ground Malabar pepper to taste

Instructions:

Wash the lettuce, tear into bite size pieces and drain .  Slice the fennel and add it to the lettuce in the bowl.  Peel and section 2 oranges, cutting between the membranes to free the orange sections.  Slice the onion as thinly as possible and add to the bowl of lettuce. The black olives should be pitted.  Canned sliced black olives are not the best choice.  Try to find the wonderful black olives from Lebanon or Italy that are soft and so delicious.  Most salad bars in good grocery stores sell them.  Put the olive oil and the vinegar in a bottle together with a little sea salt and some fresh ground pepper and shake vigorously.
Pour on enough dressing to coat the greens and save the rest for another day.

That's it. The combination of the oranges, onions and this very simple dressing is so refreshing and good.