6 cups torn romaine
2 medium navel oranges, peeled and sectioned
6 slices red onion, separated into rings
1/4 cup olive oil
2 tablespoons orange juice
2 teaspoons cider vinegar
1/4 teaspoon salt
Dash ground mustard
In a large salad bowl, toss teh romaine, oranges, and onion. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Cover and refrigerate until chilled; toss before serving.
Adapted from Heather Ahrens' recipe in Taste of Home Feb/Mar 2007, pp. 35-36.