Recipes>Cranberry Recipes
Orange, Cranberry and Walnut Salad
by Claire Thomson from The Five O’Clock Apron
Easy
Serves 4
This tasty salad is brought alive thanks to the sweet and juicy orange slices that are scattered throughout the dish. It is ready in no time at all and will bring some colourful cheer to your dinner table.
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From the book
The Five O’Clock Apron
Claire Thomson
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Introduction
Hooray for oranges served savory!
Tags
Ingredients
| 4 | ripe oranges, peeled |
|---|---|
| 1 | small red onion |
| 2 tbsp | red wine vinegar |
| 75g | dried cranberries |
| 2 tbsp | chopped toasted walnuts (optional) |
| a handful of fresh flat-leaf parsley leaves, chopped | |
| 6 tbsp | extra-virgin olive oil |
| salt and freshly ground black pepper |
Method
Cut the oranges into thin slices and arrange on a serving platter.
Thinly slice the red onions and, in a small bowl, mix with the vinegar and leave to macerate for 5 minutes.
Drain the onions from the vinegar and scatter the onion slices over the orange slices.
Then add the cranberries, toasted walnuts and parsley.
Mix the oniony vinegar with the olive oil, salt and freshly ground pepper to make a dressing. Spoon over the salad and serve.
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Ingredients
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