Separate the interior rings of the onion and cut the outer rings into 4 or 5 pieces to make them around 1 1⁄2” long.

If using an orange, cut in half along the equator then remove the skin. Remove seeds then slice into 1⁄4” slices. When you get near the poles and it’s difficult to slice, simply separate out the segments. For each citrus ring, separate into groups of 2 or 3 segments. You should end up with 1 – 1 1⁄4 cups.

If using tangerines, remove the skin and cut latitudinally into halves or thirds, then separate individual segments, removing seeds. You should also end up with a cup or a bit more.

I don’t like vinegar in general but love it in this dish. Mix in the balsamic glaze or less thick vinegar.

Mix in the rest of the ingredients This makes about 2 1⁄4 cups, enough for 3 or 4 small servings. It’s a surprisingly tasty salad that even those who don’t like onions, like my daughter, may like. However a little bit of raw onion goes a long way so I recommend these small servings.