Sliced Oranges and Red Onion



4 servings

Recipe from

Cooking Light


1 tablespoon white wine vinegar
1 tablespoon extravirgin olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 large naval oranges
1 small red onion


Combine the first six ingredients in a small bowl and stir with a whisk. Peel and slice naval oranges. Peel and thinly slice 1 small red onion. Arrange oranges slices evenly on 4 salad plates; top evenly with onion. Drizzle with white wine vinegar mixture.