I've relied on this recipe for years. I first prepared it for a ladies' luncheon where it was met with raves.—Ruth Peterson, Jenison, Michigan
- 6 tablespoons olive oil
- 2 tablespoons orange juice
- 4 teaspoons vinegar
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small red onion
- 4 medium oranges, peeled and sectioned
- 8 cups torn romaine
- In a large salad bowl, whisk oil, orange juice, vinegar, rosemary, salt and pepper. Cut onion into thin slices, then into 1-in. pieces; add to dressing. Add oranges and romaine; toss gently. Yield: 8 servings.
Originally published as Orange and Onion Salad in Taste of Home August/September 1997, p41
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