Bon Appetit/September 2002

Butter Lettuce Salad with Oranges and Red Onion Dressing
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup olive oil 1/4 cup white wine vinegar 2 teaspoons grated orange peel
1-1/2 teaspoons frozen orange juice concentrate, thawed 1/2 red onion, very thinly sliced 1 head of butter lettuce, leaves coarsely torn (about 8 cups)
2 large oranges, peel and white pith removed, thinly sliced into rounds



1 Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add onion; marinate 30 minutes, stirring often. Divide lettuce among 4 plates. Top with orange slices. Ladle dressing with onion over.

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