Yield: 5 Servings
|4 cups||Tightly packed torn romaine lettuce|
|4 cups||Tightly packed torn Boston lettuce|
|½ cup||Thinly sliced red onion, separated into rings|
|22 ounces||Mandarin oranges in light syrup, (2 cans) drained|
|1 cup||Cider vinegar|
|2 tablespoons||Minced red onion|
|2 tablespoons||Vegetable oil|
|½ teaspoon||Poppy seeds|
Combine the first 4 ingredients in a large bowl, and set salad aside.
Combine vinegar, sugar, onion, vegetable oil, and poppy seeds in a blender, and process until smooth. Pour ½ cup dressing over salad, and toss well.
Yield: 5 servings (serving size: 2 cups).
Per serving: 230 Calories; 6g Fat (21% calories from fat); 2g Protein; 47g Carbohydrate; 0mg Cholesterol; 14mg Sodium NOTES : Dinner parties or family reunions are great places to serve this salad. You can change up the lettuces to add some color. -- Loretta Hopp, Norman, Oklahoma. Store the remaining dressing in an airtight container in the refrigerator.
Recipe by: Cooking Light, March 1995, page 134 Posted to MC-Recipe Digest V1 #404 by igor@... on Jan 28, 1997.