Orange-onion salad with honey vinaigrette

Yield: 2 servings

Measure Ingredient
2 tablespoons White wine vinegar
2 tablespoons Orange juice
4 teaspoons Water
2 teaspoons Vegetable oil
2 teaspoons Honey
¼ teaspoon Cracked black pepper
2 mediums Seedless thin-skinned oranges, peeled and sliced crosswise
½ small Red onion, sliced separated into rings
4 cups Torn curly endive

Combine first 6 ingredients in a jar. Cover tightly and shake vigorously; set aside. Divide the orange slices and onion rings between two endive-lined salad plates. Drizzle 3 tbs dressing over each salad.

Quick and Easy Weeknights Cooking Light Special Edition 1995 Submitted By DIANE LAZARUS On 09-29-95

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