Romaine With Red Onion, Oranges and Almonds |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a pretty simple salad. Dressing keeps forever and makes enough for 3 or 4 large salads. I keep toasted almonds on hand for this now. Prep time does not include chill time for dressing. If I do not have any onhand, I try to make it the night before. Ingredients:
1/4 cup white vinegar |
1/2 cup white sugar |
1 cup olive oil or 1 cup canola oil (i use an olive/canola mix) |
2 tablespoons water |
1 teaspoon salt |
1 teaspoon dry mustard |
1/2 small red onion, minced |
2 heads romaine lettuce, cut into 1 inch pieces |
1/2 small red onion, sliced and separated into rings |
2 oranges or 2 -3 clementines, peeled and sectioned or cut into slices (see *) |
3/4 cup slivered toasted almond |
Directions:
1. Combine vinegar, sugar, water, oil, salt, mustard and minced onion in a screw top jar and shake to combine.
2. Refrigerate to meld flavours.
3. Combine romaine, onion rings and oranges.
4. Lightly toss with just enough dressing to coat.
5. Garnish with toasted almonds.
6. *Substitute: 2-3 mandarines, peeled and sectioned or 10 oz canned mandarines, drained.
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