Serves: 6
Total Calories: 57

Marinade
1/2 cup red wine vinegar purchased and oil salad dressing
1 teaspoon Dijon style mustard
1/4 teaspoon garlic powder
Salad
3 oranges medium, peeled and sliced crosswise 1/2 -inch
1 onion medium red or sweet white thinly sliced in rings
4 to 5 cups lettuce leaves, torn in bite-size pieces
1 (4-ounce) can olives sliced, drained

To make marinade, whisk salad dressing, mustard, and garlic powder in a small bowl until blended.

In a deep 2-quart bowl or casserole dish, place half of the orange slices, top with half of the onion rings, and drizzle with half of the marinade. Repeat with remaining oranges, onion, and dressing. Cover and refrigerate 3 to 24 hours, basting with marinade several times.

Just before serving, line individual salad plates with torn leaf lettuce. Arrange drained oranges and onions on lettuce, reserving marinade. Garnish with ripe olives. Drizzle some of the remaining marinade over each salad. Pass remaining marinade.


NOTE: For a main dish salad, double the amount of marinade. Arrange orange and onion slices on lettuce-lined plates, then add chunks of drained canned tuna, chicken, or ham. Garnish as above and spoon some of the marinade over the entire salad. (Makes 4 servings.)

Nutritional Facts:

Serves: 6
Total Calories: 57
Calories from Fat: 0

More Recipes from the Farmer's Market Cookbook:
Broccoli Salad
Greek Salad
Marinated Zucchini Salad
Mediterranean Orange-Onion Salad
Melon Ambrosia Salad
Old-Fashioned Cole Slaw
Oriental Cabbage Salad
Spinach Salad with Walnut Dressing
Swedish Cucumber Salad