Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Orange Salad

• 6 oranges
  6 tablespoons olive oil
  3 tablespoons tarragon vinegar
  ¼ teaspoon salt
  ½ cup port wine
  1 teaspoon sugar
  2 heads lettuce

Peel the oranges, and remove as much of the white skin as possible. Slice in very thin slices. Mix olive oil, vinegar, and salt. Pour over oranges; let stand one half hour. Remove oranges, and pour over them wine and sugar. Let stand in refrigerator one hour. Serve on shredded lettuce. This salad is especially good to serve with game.