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By Julee Rosso and Sheila Lukins
Published 1982
This unusual salad is as good to eat as it is beautiful to look at, and it’s often the answer when you are looking for an offbeat salad that will complement Italian or other Mediterranean menus. It should be chilled briefly but should not sit around, because the oranges will begin tasting like onions and the charm of the whole thing will be lost.
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