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Orange-Red Onion Salad




Source of Recipe


Internet


List of Ingredients




1 Red Onion, cut in thin rings
4 lg Oranges
3 qt Romaine Leaves
4 lg Radishes, finely shredded
Whole Radishes
Orange Slices
1/4 c Extra-Virgin Olive Oil
3 tb Red Wine Vinegar
Salt
Pepper


Recipe



In a large bowl, cover onion with boiling water; let stand 15 minutes.
Drain, rinse with cold water, then pat dry. Chill airtight until very
cold, about 2 hours.

With a sharp knife, cut peel and white membrane from outside of oranges.
Cut between inner membranes to free segments; discard membranes and peel.

Place romaine in a transportable container; add onion and orange segments
on top; scatter shredded radishes over all. Garnish with whole radishes
and orange slices. Serve, or chill airtight up to 4 hours.

In a tightly capped jar, shake oil and vinegar to blend; season with salt
and pepper. Shake again before serving; pour over salad.