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

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