Orange-Onion Salad with cumin dressing

Ingredients:

6 naval oranges sectioned
1 medium red onion sliced thin
1/3 cup of pitted nicoise olives (not ripe black olives)
1 bunch of waterchesnuts washed

To dress:

1/2 cup of olive oil
½ teaspoon of ground cumin
¼ cup orange juice
2 pinches salt
½ teaspoon chopped garlic
2 tablespoon white vinegar

What to do?

Combine dressing ingredients and blend well.
Section the oranges, thinly slice the onion, pit the olives, wash the waterchesnuts.
Toss oranges, onions, and olives with dressing until thoroughly mixed.
Line a glass bowl with waterchesnuts and put rest in middle.
Drizzle dressing on waterchesnuts.