A simple romaine salad with sliced green onions, supremed oranges and toasted pine nuts tossed with a mildly sweet vinaigrette.
1 pound romaine lettuce, torn into bite-size pieces
8 green onions, sliced
2 oranges, peeled and supremed*
1/4 cup pine nuts, toasted
1/2 cup vegetable oil
2 tablespoons malt vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon Dijon mustard
- For Salad: Combine first 4 ingredients in a large bowl; toss well.
- Toss salad with dressing just before serving.
- For Dressing: Combine all ingredients in a jar. Cover tightly and shake vigorously. Makes 2/3 cup.
Makes 8 servings.
To Supreme an Orange: Using a paring knife, remove the skin, pith, and outer membrane from the citrus fruit. Carefully cut each segment away from white membranes.