Recipe: Orange and Onion Salad with Orange-Rosemary Vinaigrette

ORANGE AND ONION SALAD

FOR THE DRESSING:
6 tablespoons olive oil (or vegetable 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
FOR THE SALAD:
1 small red onion
4 medium oranges, peeled and sectioned
8 cups torn romaine lettuce

In a large salad bowl, whisk oil, orange juice, vinegar, rosemary, salt and pepper.

Cut onion into thin slices, then into 1 inch pieces; add to dressing. Add oranges and romaine; toss gently.

Makes 8 servings
Source: Taste of Home magazine, August/ September 1997