Ingredients
Directions
1.
With a very sharp knife, REMOVE skin and all white pith from oranges.
2.
SLICE oranges across to make 1/2-inch thick rounds; SET aside.
3.
CUT red onions lengthwise in half; CUT each half into thin slices; SET aside.
4.
When ready to serve, ARRANGE lettuce leaves on individual salad plates.
5.
PLACE orange rounds on leaves and TOP with onion slices and ripe olives.
6.
In a small bowl, COMBINE olive oil, lemon juice, salt and pepper; BEAT with a fork to blend.
7.
DRIZZLE dressing over salads and serve at room temperature.