1/2 pound sweet verbena
1/2 cup wine vinegar
salt and black pepper to taste
1 pinch of garlic salt
6 tablespoons olive oil or vegetable oil
2 oranges
1 ramekin of yogurt
sweet paprika to taste
3 tablespoons ketchup
chopped fresh parsley for garnish
1/2 pound sweet verbena
1/2 cup wine vinegar
salt and black pepper to taste
1 pinch of garlic salt
6 tablespoons olive oil or vegetable oil
2 oranges
1 ramekin of yogurt
sweet paprika to taste
3 tablespoons ketchup
chopped fresh parsley for garnish
Wash and dry the sweet verbena
Cut it into vertical strips and place in a large bowl
Pour the vinegar over the top
Sprinkle with salt, black pepper, and garlic salt
Drizzle with olive oil and stir carefully
Let it sit for 30 minutes
Carefully peel the orange and cut into thin slices
In a salad bowl, alternate layers of seasoned sweet verbena and orange slices
Season the yogurt with sweet paprika and salt
Add the ketchup
Pour over the salad, but do not mix
If desired, garnish with chopped parsley
Serve immediately and do not stir at the table; serve to 4 people.
