Home › Salads of Meat, Fish, Vegetables and Fruit › Orange Salad

Orange Salad

Select Jamaica or Messina oranges of uniform size and small, cut in thin slices and slices in quarters. Marinate with one-third cup of olive oil, two tablespoons of lemon juice, six drops of tabasco sauce, one-half teaspoon of salt and one teaspoon of paprika mixed together. Serve on a bed of watercress -Maria Willett Howard.