* Combine 8 cups torn romaine lettuce, 3 cups orange sections, and 1 cup thinly vertically sliced red onion. Combine 3 tablespoons white wine vinegar, 2 tablespoons fresh orange juice, 1 1/2 tablespoons extravirgin olive oil, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper, stirring with a whisk. Drizzle vinaigrette over salad; toss to coat. Top each serving with 1 tablespoon shaved Parmesan cheese.
Fuss-Free Dinner Menu
Make-Ahead Breakfast Casserole Menu
Chicken Tostada Meal
Mediterranean Turkey Burgers
