Traditionally, the colorful Sicilian Orange Salad is served at the holiday table. But as a favorite of Judy and I, and our families, we seem to be preparing this sweet salad a bit more! The different oranges used creates a stunning color wheel design.

Summers are perfect for salads — big and gorgeous and creatively filled with all fruits and vegetables. Salads are quick, easy and require minimal preparation. The colors in the salads are amazing and create a wonderful palette for your family and friends — makes them feel special. Remember, we eat with our eyes first!

Our Great-Aunt Louise would make this salad often for my Mom and her sister. Everything Aunt Louise prepared was made with so much passion and love. Mom tells stories of how she would beat the cake batters by hand so fast and furious. The cakes would be light and fluffy and not like anything you have had before!

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Sicilian Orange Salad

3 Navel oranges

3 Blood oranges (optional)

1 Medium red onion, sliced thin

Kalamata olives, optional

Basil or parsley, minced, garnish

Dressing (below)

Peel the oranges and remove the pits and slice into ¼ inch rounds. Arrange the slices on a large platter. Slice the onion into paper-thin rounds. Lay the onions on top of the oranges. Dot with olives if using them and the herbs as a garnish. Get creative!!! Drizzle the lemon dressing over all the platter.

Lemon Honey Dressing

1 tablespoon plus 2 teaspoons fresh lemon juice.

1 teaspoon finely grated lemon zest.

1 tablespoon honey.

1/2 teaspoon chopped thyme optional

1/4 cup extra-virgin olive oil.

Kosher salt and freshly ground pepper.

In a small bowl, (we used a NutriBullet) whisk the lemon juice with the lemon zest, honey and thyme. Whisk in the olive oil and season with salt and pepper.