| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
Salad |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Oranges |
| 2 |
|
Medium-size red onions |
|
|
Crisp lettuce leaves |
| 1/2 |
c |
Pitted black olives; sliced |
|
|
Sliced |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
INSTRUCTIONS
ORANGE SALAD DRESSING
1. Peel and thinly slice the oranges. Place in a glass bowl.
2. Thinly slice onions and toss with oranges.
3. Toss onions and oranges with Orange Salad Dressing. Cover and
refrigerate for 2 hours.
4. Wash and dry the lettuce leaves. Tear into bite-size pieces. Arrange
lettuce on chilled salad plates. Place orange salad on lettuce and garnish
with black olives. Orange Salad Dressing: Combine all ingredients and
reserve until needed.
MESON DEL LAGO
E. ONTARIO AVENUE, CHICAGO
BEV: CARTA BLANCA (MEXICAN BEER)
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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