Serve this bright, juicy salad with any simply-prepared fish or meat.

Everyday Food, June 2009

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Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate 2 tablespoons zest from oranges into a large bowl. With a knife, cut away peel and discard. Working over bowl, cut out orange segments, then squeeze juice from membranes. Add remaining ingredients to bowl and toss.

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Reviews (1)

18 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 2
Rating: Unrated
05/06/2010
This was really good! I made a couple of changes, though. 1. I doubled the amount of celery ( I had a lot I need to use) 2. I used celery leaves instead of parsely 3. I had some fresh fava beans, so I used them instead of the garbanzos 4. I used 1/2 an onion instead of a whole one 5. Used a few less olives (about 1 C) So I guess my version was a bit different, but it is really tasty.
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