Papaya, Orange and Bermuda Onion Salad
I love this combination, and so do my guests. The vinaigrette
is very acidic and tangy, perfectly suited to the supersweet combination of
papaya, orange and red onion.
Makes 4 servings
Ingredients:
1/2 small Bermuda onion, thinly sliced
1 tablespoon sherry vinegar
1/4 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon olive oil
2 oranges, peeled, pith removed and separated into segments
4 cups mixed greens, washed and patted dry
1 large papaya, peeled, seeded and sliced lengthwise into 12 strips
4 nasturtium flowers, optional
Preparation:
In a small mixing bowl, combine the Bermuda onion and sherry
vinegar; marinate for 15 minutes.
Prepare the dressing by whisking together the orange juice, lime juice and
olive oil in a small bowl.
Using a sharp knife, cut the outer membrane from the orange segments.
Place equal portions of the mixed greens onto chilled salad plates. Arrange
the sliced papaya around the greens and top with the orange segments and
marinated onions. Drizzle the dressing over the top and garnish with the
nasturtiums, if using; serve.
