Ingredients

• 1 navel orange, rind and pith cut away with a serrated knife and the ;flesh sectioned
• 1/4 red onion, sliced thin
• 6 oil-cured black olives, pitted and cut into slivers
• 1 1/2 tablespoons olive oil (preferably extra-virgin)
• 1 teaspoon Sherry vinegar or cider vinegar
• a pinch of ground cumin
• 2 cups shredded romaine, washed well and spun dry

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Instructions

1. In a bowl stir together the orange sections, the onion, the olives, the oil, the vinegar, the cumin, and salt and pepper to taste, add the romaine, and toss the salad well.