Salad with Blood Oranges & Kalamata Olives
Blood oranges - peeled and separated, then cut in half
Kalamata olives, pitted ones, cut in half
Fennel, sliced thin
Red onion, sliced paper thin *
Red wine vinegar
Fresh lemon juice
* Not everyone likes raw red onion in salads. For me, it's all about how it's cut. I hate biting into a chunk of raw red onion so whenever I make a salad or sandwich with it, I slice it paper thin. You get a hint of the flavor instead of it overwhelming your mouth. I also toss it with a splash of the vinaigrette and let it sit while I finish preparing the rest of the salad. I find that it takes away some of the bite.