INGREDIENTS:6 jumbo Idaho-E.Oregon yellow onions, thinly sliced (6 Ibs.)
24 leaves curly lettuce (1 lb., 4 oz.)
4 large navel oranges or grapefruit (2 Ibs.), peeled and cut into ½ inch slices
3 to 4 large beefsteak tomatoes (2 Ibs., 8 oz.), cut into ½ inch slices
48 blades of fresh chives, if desired
DRESSING:
2-½ cups orange juice
1-½ cups balsamic vinegar
3/4 cup olive oil
1 Tbsp. dried basil leaves, crushed
1 tsp. salt
¼ tsp. pepperDIRECTIONS:Peel and trim ends from onions. Cut each onion into eight slices. For 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 Tbsp. dressing. Garnish with two blades of chive, if desired. Add slices of provolone or mozarella to make an entree salad.
For dressing, blend orange juice, vinegar, oil, basil, salt and pepper. Cover and refrigerate.SERVINGS:24 1-½ cup servings