Can be prepared in 45 minutes or less.

Ingredients

　　1 navel orange, rind and pith cut away with a serrated knife and the ;flesh sectioned

　　1/4 red onion, sliced thin

　　6 oil-cured black olives, pitted and cut into slivers

　　1 1/2 tablespoons olive oil (preferably extra-virgin)

　　1 teaspoon Sherry vinegar or cider vinegar

　　a pinch of ground cumin

　　2 cups shredded romaine, washed well and spun dry

　　In a bowl stir together the orange sections, the onion, the olives, the oil, the vinegar, the cumin, and salt and pepper to taste, add the romaine, and toss the salad well.