An amazing new salad recipe to grace your Thanksgiving table

So you've got five or so ravenous relatives or friends coming to your Thanksgiving feast and if you serve the same old salad just one more time someone is going to punch you in the nose and it just won't be pretty, it won't be pretty at all.

No worries. I've been facing the same challenge myself. And I've been flipping through the cookbooks and, why hello!, I seem to have found this amazing salad from Morocco that is incredibly fast, super easy, and just loaded with taste.

Does it get any better than that?

This gorgeous salad is from Vegetable Love by Barbara Kafka with Christopher Styler.
Vegetarian recipe: Orange and Onion Salad with Cumin Vinaigrette
Serves 4 to 6 as a first course

Vinaigrette

1/4 cup olive oil
2 tablespoons fresh orange juice (squeezed from the reserved ends of the oranges below)
1-1/2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon packed ground cumin

Salad
2 thin-skinned (juice) oranges, very thinly sliced and seeds removed, ends reserved for juice
1-1/2 to 2 red onions, very thinly sliced
1/4 cup Ni├žoise olives

In a small bowl, mix the olive oil, orange juice, lemon juice, salt and cumin. Let stand for about 10 minutes to develop the flavors.

Meanwhile, arrange the orange and onion slices alternately and overlapping on a platter. Sprinkle the olives around. Pour the dressing over the oranges and onions.

Let marinate at room temperature for 30 minutes before serving. From time to time, spoon some of the dressing that accumulates in the bottom of the platter over the slices.