Orange and Onion Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Salads, especially those including oranges, are an important part of winter menus. Serve this one with cold sliced pork, roast duck or chicken.


  • 3 oranges
  • 2 medium-sized onions


Cut a slice from the top and base of each orange then set the orange upright and using a knife cut the peel and white pith away by slicing through to the orange flesh. Slice the oranges thinly across and arrange in a shallow dish. Peel the onions, leaving them whole, then slice thinly across and separate the rings. Add these to the orange slices.

Into a small basin measure a good season