Ingredients
1 ½ cups ripe olives, chopped coarsely
3 tbsp honey
⅓ cup white wine vinegar
⅓ cup salad oil
1 tsp rosemary, crumbled
½ tsp basil, crumbled
¼ tsp black pepper
2
Romaine lettuce, small, heads
½ cup silvered almonds, toasted
½ red onion, medium, thinly sliced
3 oranges, peeled and cut in segments
Preparation
Combine olives, honey, vinegar, oil, rosemary, basil and pepper in a small bowl.
Stir well to blend.
Let stand overnight, refrigerated, to blend flavors. Wash, core and cut romaine into bite sized pieces.
Place in a large salad bowl, toss well.
Serve immediately.
