A simple romaine salad with sliced green
onions, supremed oranges and toasted pine nuts tossed with a
mildly sweet vinaigrette.
Orange-Romaine Salad
- 1 pound romaine lettuce, torn into bite-size
pieces
- 8 green onions, sliced
- 2 oranges, peeled and supremed*
- 1/4 cup pine nuts, toasted
-
- Dressing:
- 1/2 cup vegetable oil
- 2 tablespoons malt vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon Dijon mustard
- Combine first 4 ingredients in a large
bowl; toss well.
- Toss salad with dressing just before serving.
- For Dressing: Combine all ingredients
in a jar. Cover tightly and shake vigorously. Makes
2/3 cup.
Makes 8 servings.
To Supreme an Orange: Using a paring knife,
remove the skin, pith, and outer membrane from the citrus fruit.
Carefully cut each segment away from white membranes.
