Arts & Life
Canstar Community News
Hey there, time traveller!
This article was published 4/2/2015 (2016 days ago), so information in it may no longer be current.
Karen Makowski wrote in a few months ago, looking for salad recipes to use up a bumper crop of onions from the garden. Clearly, it's not gardening season right now, but we can dream. In the meantime, these recipes also work as refreshing winter salads.
Thanks to Linda Snider for her recipe for onion and orange salad. I also found a version that combines onions with tomatoes and cucumbers.
We currently have a request for Scotch eggs, a good Scottish dish in which hard-boiled eggs are wrapped in sausage meat. If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to firstname.lastname@example.org, fax it to 204-697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
6 large oranges
45 ml (3 tbsp) red wine vinegar
90 ml (6 tbsp) olive oil
5 ml (1 tsp) dried oregano
1 red onion, thinly sliced in rings
250 ml (1 cup) black olives (see note)
Black pepper, to taste
60 ml (1/4 cup) chopped fresh chives
Peel oranges and then cut each into 4 or 5 crosswise slices. Transfer to shallow dish and drizzle with vinegar and oil and sprinkle with oregano. Toss gently, cover and refrigerate for 30 minutes.
Arrange salad greens in a shallow serving dish. Toss oranges again, arrange on greens. Arrange onion and black olives on top. Add pepper to taste and garnish with chives.
Tester's notes: I like the crunch and the combination of intense flavours in this easy salad. Linda continues the fruit theme by replacing the olives with blueberries. I did use olives -- I like the mix of hot, sweet and salty tastes -- but I cut the amount to about 60 ml (1/4 cup), using them as an accent rather than a main ingredient.
4 plum tomatoes, halved lengthwise, seeded and thinly sliced
1/4 red onion, peeled, halved lengthwise and thinly sliced
1 English cucumber, halved lengthwise and thinly sliced
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) red wine vinegar
Salt and pepper, to taste
Place tomatoes, onions and cucumbers in a serving bowl. Drizzle with oil and vinegar and add salt and pepper to taste. Let flavours blend for 30 minutes, then serve.
Tester's notes: Another easy chopped salad. Some crumbled feta cheese would be a good addition.
Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.
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