Drizzled with a tangy dressing, this appealing salad makes a colorful and tasty alternative to the usual tossed salad. Plus, you can assemble it in minutes. —Jodi Grable, Springfield, Missouri
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- 4 cups torn romaine
- 2 medium navel oranges, peeled and sectioned
- 1 small red onion, sliced and separated into rings
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- On a serving platter, arrange the romaine, oranges and onion. In a small bowl, whisk the remaining ingredients; drizzle over salad. Yield: 4 servings.
Originally published as Orange 'n' Red Onion Salad in Taste of Home December/January 2006, p35
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