With a very sharp knife, REMOVE skin and all white pith from oranges.
SLICE oranges across to make 1/2-inch thick rounds; SET aside.
CUT red onions lengthwise in half; CUT each half into thin slices; SET aside.
When ready to serve, ARRANGE lettuce leaves on individual salad plates.
PLACE orange rounds on leaves and TOP with onion slices and ripe olives.
In a small bowl, COMBINE olive oil, lemon juice, salt and pepper; BEAT with a fork to blend.
DRIZZLE dressing over salads and serve at room temperature.
Select any green, leafy lettuce (such as bibb, romaine, endive) for the base. Use whole leaves. Choose from a number of black olive varieties, such as Nicoise or Calamata.
Per Serving (excluding unknown items): 282 Calories; 23g Fat (69.5% calories from fat); 2g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1865mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fruit; 4 1/2 Fat.