Our Big Family Kitchen

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Red Onion and Orange Salad with Poppy Seed Dressing

By Dorothy 'Gramie' (MacNamara) Leusch·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • 3/4 Cup White Sugar
  • 1 Teaspoon Salt
  • 1 Cup Olive Oil
  • Mixed Greens
  • 3 Oranges, peeled, skinned and sliced in thin circles
  • 1 Teaspoon Dry Mustard
  • 1 and 1/8 Tablespoon Onion Juice
  • 1 and 1/2 Tablespoons Poppy Seeds
  • 1 Red Onion, sliced in thin circles

Method

  1. Clean your greens and refrigerate for about 2 hours to crisp.
  2. Combine the sugar, mustard, salt, onion juice, olive oil, and poppy seeds.
  3. Whisk well.
  4. May be made ahead of time.
  5. Cover and refrigerate.
  6. Bring to room temperature before serving.
  7. On individual salad plates arrange your greens.
  8. Top with the orange slices, overlapping them a little.
  9. Top with a few red onion slices.
  10. Drizzle dressing over each plate.

Family note

This was another company or special occasion salad. I always enjoyed it. For the life of me, I can't figure out what 1/8 of a tablespoon is! Good luck.