Orange Onion Salad

• 4 heads romaine or red leaf lettuce or other salad greens
• 4 navel oranges, peeled and sliced into rounds 3 or 4 very thin slices
• red onion, separated into rings
• 4 teaspoons good-quality red wine vinegar
• 4 teaspoons good-quality olive oil

1. Wash and dry leaves; tear into bite-size pieces and arrange on each of 4 plates.
2. Arrange orange slices on leaves and slip onion rings in between orange slices.
3. Whisk vinegar and oil together and pour over salads.

salad greens, oranges, red onion, goodquality, olive oil

Taken from cooking.nytimes.com/recipes/4864 (may not work)