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Red Onion and Orange Salad

6 large navel oranges, peeled with pith removed, and thinly sliced

1 large purple onion, thinly sliced and separated into rings

Fresh cilantro or parsley sprigs

1/2 cup honey

1/4 cup rice vinegar

1 tablespoon caraway seeds

1. Arrange orange slices and onion slices overlapping alternately on a large serving platter. Insert cilantro sprigs among the slices.
2. Whisk together the vinegar, and caraway seeds in a small bowl.
3. Drizzle the dressing over the salad. Cover and refrigerate for 3 hours.

Makes 6 servings.