OLIVE-CITRUS SALAD
Dressing:
1 1/2 cups pitted ripe olives, divided
3 Tbsp. Sunnyland Gallberry Honey
3 Tbsp. white-wine vinegar
2 Tbsp. olive oil
1/2 tsp. dried rosemary leaves
1/4 tsp. pepper
Coarsely chop 1 cup of olives. Combine with honey, vinegar, oil, rosemary, basil and pepper. Cover and refrigerate for 6-8 hours, or overnight, if desired.
Salad:
1 large head romaine lettuce,
torn into bite-size pieces
1/2 cup Sunnyland Slivered Almonds,
toasted
1/2 medium red onion, thinly sliced
and separated into rings
3 oranges, peeled and segmented
Combine lettuce, almonds, onion, orange segments and remaining olives in large salad bowl or on platter. Serve with dressing. Serves 6 - 8.