Orange Romaine Salad

ORANGE ROMAINE SALAD

8 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
or 2 medium oranges, peeled and sliced
1 cup thinly sliced red onion
1/4 cup cider or red wine vinegar
3 tablespoons olive or vegetable oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
Salt and pepper to taste

In a large bowl, combine romaine, oranges and onion. Combine remaining ingredients; pour over salad and toss to coat. Serve immediately.

Yield: 4-6 servings.
By Grace Oblivious