Mandarine Orange Red Onion Salad

Here is a good looking and tasting salad,
great to make and enjoy on a hot summer day.
The oranges can be stored covered at
room temperature for up to 4 hours,
or refrigerate before pouring the dressing
onto the oranges for up to 24 hours.

Ingredients:
3 mandarine oranges, or canned, drained
1 small red onion, thinly sliced
1/4 teaspoon dried oregano, crumbled
1/2 cup olive oil
2 tablespoons red wine vinegar

Directions:
Slice off ends of the oranges.
Stand the fruit on a flat end,
and using a boning knife,
or thin flexible knife,
cut down the sides,
removing the peel and white pith.
Slice each orange into 1/2 inch slices
and arrange on a platter.
Sprinkle the onions
and oregano over the oranges.
Whisk together the oil and vinegar,
and pour over the oranges on the platter.