|2||Medium-size red onions|
|Crisp lettuce leaves|
|½ cup||Pitted black olives; sliced|
|¼ cup||Olive oil|
|¼ cup||Red wine vinegar|
|½ teaspoon||White pepper|
ORANGE SALAD DRESSING
1. Peel and thinly slice the oranges. Place in a glass bowl.
2. Thinly slice onions and toss with oranges.
3. Toss onions and oranges with Orange Salad Dressing. Cover and refrigerate for 2 hours.
4. Wash and dry the lettuce leaves. Tear into bite-size pieces. Arrange lettuce on chilled salad plates. Place orange salad on lettuce and garnish with black olives. Orange Salad Dressing: Combine all ingredients and reserve until needed.
MESON DEL LAGO
E. ONTARIO AVENUE, CHICAGO
BEV: CARTA BLANCA (MEXICAN BEER) From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .
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