Serves: 6
Total Calories: 57
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.)
This Mediterranean Orange-Onion Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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