Categories: Salads, Italian 
      Yield: 6 servings 
  
      4 md Naval oranges                       1 md Red onion 
      4 tb Olive oil                           1 ts Fresh minced oregano 
      2 tb Red wine vinegar                  1/4 c  Fresh minced chives 
      8    Ripe black olives                        Fresh ground pepper 
  
  Score (remove strips)from orange peel, cut oranges in thick slices. Thinly 
  slice onions. Place orange slices in shallow serving dish. Sprinkle with 
  oil, vinegar and oregano (tsp. sugar or substitute optional). Toss, then 
  refrigerate for approximately 30 minutes. Take out and toss oranged again. 
  Place layers of onions on top of oranges. Add chives, olives and fresh 
  pepper.