• 4 naranjas.
  • 2 cebollas rojas.
  • 150 g. de ciruelas pasas.
  • 50 g. de almendras.
  • Sal y pimienta.

For the dressing:

  • 1 /2 vasito de zumo de limón.
  • 1 cucharada de miel.
  • 3 cucharadas de aceite.
  • 1 cucharada de canela.


  • Peel and thinly slice the oranges; then, review them, removing the white filaments well. Peel and chop the onion into fine julienne and remove the bones from the prunes.
  • Place the dressing ingredients in a large bowl and emulsify with a blender or gradually add the oil while stirring with a fork.
  • Place on a serving dish or on individual plates a background of oranges and alternate, above, the chopped onion, the already clean bone plums and the chopped or toasted almonds in a fat-free frying pan. Sprinkle, water with the dressing and stir well.

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