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Orange-Romaine Salad

 

1 pound romaine lettuce, torn into bite-size pieces

8 green onions, sliced

2 oranges, peeled and sectioned

1/4 cup pine nuts, toasted

Dressing (recipe follows)

1. Combine first 4 ingredients in a large bowl; toss well.
2. Toss salad with dressing just before serving.

Makes 8 servings.

Dressing:

 

1/2 cup vegetable oil

2 tablespoons malt vinegar

2 tablespoons sugar

1/2 teaspoon salt

1 teaspoon Dijon mustard

1. Combine all ingredients in a jar. Cover tightly and shake vigorously.

Makes 2/3 cup.