A simple romaine salad with sliced greenonions, supremed oranges and toasted pine nuts tossed with amildly sweet vinaigrette.
Recipe: Orange-Romaine Salad
1 pound romaine lettuce, torn into bite-sizepieces8 green onions, sliced2 oranges, peeled and supremed*1/4 cup pine nuts, toastedDressing:1/2 cup vegetable oil2 tablespoons malt vinegar2 tablespoons granulated sugar1/2 teaspoon salt1 teaspoon Dijon mustard
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.
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