Marinated Orange-and-Cucumber Salad

Ingredients

• 5 1/4 cups scored, thinly sliced cucumber
• 1/2 cup thinly sliced red onion rings
• 1/3 cup sliced ripe olives
• 6 medium navel oranges
• 6 tablespoons commercial orange juice
• 3/4 cup white wine vinegar
• 1/4 cup sugar
• 1 1/2 tablespoons vegetable oil
• 5 cups ready-to-eat romaine salad (about 2/3 bag)

Preparation

1. Combine first 3 ingredients in a nonmetal dish; set aside.
2. Grate 1 1/2 teaspoons rind from oranges; set aside. Peel and section oranges, reserving juice and membranes. Add sections to cucumber mixture. Squeeze membranes to extract juice; discard membranes. Measure reserved juice; add commercial orange juice, as needed, to equal 3/4 cup. Add rind, vinegar, sugar, and oil; stir well with a wire whisk. Pour over cucumber mixture; cover. Marinate in refrigerator 2 hours. Toss with romaine.