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This salad makes an excellent contrast to a roast or a meat pie.

Pour the dressing on at the table so your guests can admire it before it is tossed.

If you can get blood oranges it's even more beautiful.

Orange and Onion Salad

Oranges and onions are made for each other and have a sweet-tart flavor.

Ingredients

6 cups assorted salad greens, washed and torn into bite-sized pieces

2 large red Italian onions

3 large seedless oranges

1/2 teaspoon salt

Freshly ground pepper

5 tablespoons olive oil

1 tablespoon fresh orange juice

1 tablespoon fresh lemon juice

Instructions

Arrange chilled salad greens in a large salad bowl. Peel the onions and slice them very thin. Peel oranges, removing all the white membrane. Do this over a bowl to save the juice-they should give one to two tablespoons which will be used in the dressing. Cut oranges into thin slices. Sprinkle the salt and pepper over greens, toss gently. Arrange alternate slices of onion and orange on top of the greens. Mix olive oil, orange and lemon juice together. Sprinkle the dressing over the salad. Toss and serve.

 

Great Dinners From Life