Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 larges | Oranges |
| 2 | Medium-size red onions |
| Crisp lettuce leaves | |
| ½ cup | Pitted black olives; sliced |
| Sliced | |
| ¼ cup | Olive oil |
| ¼ cup | Red wine vinegar |
| ½ teaspoon | Salt |
| 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, .