Orange and Red Salad with Cumin Vinaigrette - Sheologie
Sheologie is a movement of women who are rooted in God's Word and cultivated in contemporary culture. We crave an encounter with the living God that ignites a holy passion to transform our everything.
Sheologie, women, ministry, Calvary Church, Albuquerque, Lenya Heitzig
1925
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Orange and Red Salad with Cumin Vinaigrette

As women, doesn’t it seem as though so many of our conversations revolve around food? Invariably, when we get together with girlfriends, female co-workers, and women family members, the topic turns to cuisine. We love to share “fast and easy” recipes, our favorite great-grandmother’s old world entree, the best restaurants in town – and we love to dish about diets.

Many of our fondest memories revolve around the kitchen table. How many times did an aroma bring you back to a trip with college friends or your first date, or made you think of being in your grandmother’s kitchen baking sugar cookies? Meals have a special way of bonding us to one another. In fact, Jesus spent His last evening here on earth breaking bread with His disciples – his closet and most loved ones.

John 6:47-48

“Most assuredly, I say to you, he who believes in Me has everlasting life. I am the bread of life”.

Heirlooms is a cookbook written by the women from our community, where they share some of their most favorite recipes with all of Sheologie to take and make in their homes.

Orange and Red Salad with Cumin Vinaigrette

Ingredients

Vinaigrette:

  • 1/2 cup of olive oil
  • 3 tablespoons of lemon juice
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of salt
  • pepper to taste

Salad:

  • 6 oranges
  • 1 head red leaf lettuce
  • 2 large red onions, thinly sliced
  • 3/4 cups of kalamta olives or other black olives

 

Instructions

Vinaigrette: Whisk together olive oil, lemon juice, cumin and salt in a small bowl. Season with pepper. Cover and store at room temperature. This dressing can be made up to 3 days before using.

Salad: Cut peel and pith from oranges. Slice oranges into rounds, reserving 1 tablespoon of juice. Arrange lettuce on on platter. Alternate orange and onion slices atop the lettuce. Garnish with olives. Can be made 4 hours ahead. Cover and refrigerate.

 

Serves 8.

 

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