Valencian Salad (Ensalada Valenciana)

Recipe by Margaret and Reba, presented at the Club on 3 Feb 2000.

• 1/2 lettuce of choice
• segments from one orange
• 1 small onion, sliced
• handful of black olives, halved
• dressing of choice

Mix salad ingredients together. Chill in 'fridge for an hour. Either make dressing, using 1/2 dessertspoon lemon juice mixed with 1/2 tsp Herbes de Provence, or use a mixture of fat-free Frnech and Italian ready-made dressing. Pour over salad and toss just before serving.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.