Mandarin and Kalamata Green Salad

[Guest guest]

Mandarin and Kalamata Green Salad

 

1/2 cup thinly sliced red onion

2 11 oz. can mandarin orange segments, drained

24 pitted kalamata olives, halved, if desired

2 tbsps. extra-virgin olive oil

2 tsps. white wine vinegar, or more to taste

6 cups salad greens, washed, dried and torn into bite-sized pieces

 

In a large bowl, gently toss together onion, oranges, olives, olive oil and

vinegar. Cover and refrigerate until chilled.

Divide greens among 6 individual serving plates (or put all into a serving

bowl).

Top with orange-olive mixture and serve immediately.