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