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Onion, Citrus, and Tomato Salad

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Servings: 24 Servings
Ingredients Method

Ingredients
  

  • 6 jumbo Idaho-E Oregon yellow onions thinly sliced
  • 24 Curly lettuce leaves
  • 4 large Navel oranges or grape fruit peeled and cut into ½ inch slices
  • 3 to 4 large beefsteak tomatoes cut into ½ inch slices
  • 48 blades of French chives if desired
  • DRESSING
  • 2½ c. Orange juice
  • 1½ c. Balsamic vinegar
  • ¾ c. Olive oil
  • 1 Tbsp. dried Basil leaves crushed
  • 1 tsp. salt
  • ¼ tsp. pepper

Method
 

  1. Peel and trim ends from onions.
  2. Cut each onion into eight slices.
  3. Individual Serving:
  4. Place lettuce leaf on each lunch plate.
  5. Alternate and fan two slices each of oranges, tomatoes, and onions over lettuce.
  6. Drizzle each salad with 3 tablespoons dressing.
  7. Garnish with two blades of chive, if desired.
  8. Tip: Add slices of provolone or mozzarella to make an entrée salad.