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It's trueorange and onion really does sound like an unusual combination. But when my husband tasted Orange and Red Onion Salad for the first time, he told me, "This one's worth at least three kisses!" I serve this salad with chicken...it likely would go well with fish, too. Up until a short time ago, we lived in the San Joaquin Valley, where almonds, peaches and other crops thrive. Nowalong with our 17-year-old son and 12-year-old daughterwe're settling into our new home in the foothills and getting used to seeing row crops and dairy cows instead.
This recipe is:
Contest Winning
Quick
Diabetic Friendly
Diabetic Exchanges: One serving (without almonds) equals 1 vegetable, 3-1/2 fat; also, 193 calories, 207 mg sodium, 0 mg cholesterol, 8 gm carbohydrate, 1 gm protein, 18 gm fat.
Originally published as Orange and Red Onion Salad in Country Woman July/August 1991, p31
Keeping Lettuce FreshTo store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.
To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.
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