Yield: 4-6 servings. Marinated Onions: 1 medium red onion ¼ cup rice vinegar ¼ cup honey ¼ cup water Salad: 2 oranges ½ cup olive oil ¼ cup rice vinegar or white wine vinegar 1 Tbsp. honey 1 avocado, halved, pitted, skin removed 1 grapfruit, peeled and sliced, seeds removed as needed, endive and/or small romaine lettuce spears For marinated onions: Peel and thinly slice 1 medium red onion. Combine rice vinegar, honey and water in jar with tight lid. Shake until well-blended. ...

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