With this salad, spinach or another dark-green leaf lettuce works as well as the romaine. The oil and vinegar can be replaced by an oil-based honey French dressing or a honey mustard or poppy seed dressing.—Nanci Keatley, Salem, Oregon
- 8 cups torn romaine
- 1 can (11 ounces) mandarin oranges, drained or 2 medium oranges, peeled and sliced
- 1 cup thinly sliced red onion
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon minced fresh parsley
- 1 garlic clove, minced
- Salt and pepper to taste
- In a large bowl, combine romaine, oranges and onion. Combine remaining ingredients; pour over salad and toss to coat. Serve immediately. Yield: 4-6 servings.
Originally published as Orange Romaine Salad in Country Woman July/August 1998, p37
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