Orange ‘n’ Red Onion Salad


4 cups torn romaine
2 cups medium navel oranges, peeled and sectioned
1 small red onion, sliced and separated into rings
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper


On a serving platter, arrange the romaine, oranges and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad; serve immediately.