1 head romaine, washed, drained, and chilled
1 can (2 1/4 oz) sliced ripe olives, well drained
2 oranges, peeled, white membranes removed, and thinly sliced crosswise
1/4 cup orange juice
2 tsp red wine vinegar
1/2 tsp salt
1/4 tsp paprika
1/4 cup olive oil or salad oil
Break lettuce into bite-size pieces (you should have 7 to 8 cups) and place in a large salad bowl. Top with olives and orange slices.
In a small bowl, mix orange juice, vinegar, salt, paprika, and oil. Pour over salad and mix lightly to serve.
Makes 4 to 6 servings.
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