Onion, Citrus and Tomato Salad

INGREDIENTS:6 jumbo Idaho-E.Oregon yellow onions, thinly sliced (6 Ibs.)
24 leaves curly lettuce (1 lb., 4 oz.)
4 large navel oranges or grapefruit (2 Ibs.), peeled and cut into ½ inch slices
3 to 4 large beefsteak tomatoes (2 Ibs., 8 oz.), cut into ½ inch slices
48 blades of fresh chives, if desired

DRESSING:
2-½ cups orange juice
1-½ cups balsamic vinegar
3/4 cup olive oil
1 Tbsp. dried basil leaves, crushed
1 tsp. salt
¼ tsp. pepper

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish