This is a beautiful, easy salad. When you section or slice the oranges, catch the juice in a bowl for the dressing. If you have a long white platter, this is perfect to line up slices for attractive buffet serving. In bowls, I prefer orange sections and cutting the onion slices in half for easier eating.
Orange Onion Salad
2 or 3
Large Oranges
1 Large Red Onion -- sliced paper-thin
5 Ounces
Lettuce -- or spinach
Creamy Orange Dressing
3
Ounces Cream Cheese
¼ Teaspoon Salt
2
Teaspoons Sugar
Paprika and Cayenne -- a few grains
3
Tablespoons Orange Juice
1
Tablespoon Lemon Juice
Peel
oranges, section or slice, removing seeds if needed.
Alternate
slices of orange and onion on lettuce or spinach.
Blend all
dressing ingredients together. Serve
salad with dressing.
"Betty Crocker Good and Easy Cook Book
p150"
I confess that I call this a spinach salad and I use half the orange in the salad and squeeze the other half as dressing. I add sunflower seeds too...yummy!!!
ReplyDeleteThanks so much!!
Jennifer