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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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With this salad, spinach or another dark-green leaf lettuce works as well as the romaine. The oil and vinegar can be replaced by an oil-based honey French dressing or a honey mustard or poppy seed dressing.Nanci Keatley, Salem, Oregon Ingredients:
8 cups torn romaine |
1 can (11 ounces) mandarin oranges, drained or 2 medium oranges, peeled and sliced |
1 cup thinly sliced red onion |
1/4 cup red wine vinegar |
3 tablespoons olive oil |
1 tablespoon minced fresh parsley |
1 garlic clove, minced |
salt and pepper to taste |
Directions:
1. In a large bowl, combine romaine, oranges and onion. Combine remaining ingredients; pour over salad and toss to coat. Serve immediately. Yield: 4-6 servings.
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