This recipe is quick and simple; perfect for filling out the menu and adding color. Serve as a side dish, or over greens; serves 8 or more.
Day before, quarter onions, slice into thin strips: > 1 c. red onion (half a small onion)
To onion, add: > 1/4 c. olive oil
Let onion sit a bit to soak up some oil. Meanwhile, mix together: > 2 TBS. red wine vinegar > 1/2 tsp. salt
Add the vinegar mix to the onion/oil mix. Let marinate overnight.
Next day, use: > Four 15 oz. cans mandarin oranges, drained well > 1 c. Italian Parsley, minced in thin strips
Gently toss the parsley and drained oranges into the marinated onions and serve.
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