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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.