by Noi Rodriguez
Ingredients
5 Navel oranges, peeled and thinly sliced
3 medium-sized red onions, peeled, thinly sliced and separated into rings
1 large singkamas, peeled and cut into thin slices
Procedure
Arrange slices of orange, onion and singkamas on a platter. Drizzle with the dressing.
Dressing
¼ c Olive oil
1-3 Tbsps Calamansi juice
1 Tbsp Cider vinegar
½ tsp salt
¼ tsp Chili powder
Hot sauce (optional)
Procedure
Combine first 5 ingredients in a jar with tight fitting lid. Shake well to blend. Add hot sauce if you want more spicy taste. Let stand for several hours and shake well before using.
